Eve's Apple Bread Pudding

Sasha Kamen


Adapted my way from Simple French Food by Richard Olney. I decided to add the drunken raisins and made a few other adjustments that I think makes it better and, believe it or not, less caloric than the original. If you like, you can cube the bread instead of crumbling it.

★★★★★ 1 vote
30 Min
30 Min


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1 lb
apples, quartered, cored and sliced
1/2 c
dark raisins or currants
1/4 c
white wine or enough to cover raisins (not cooking wine)
large handfuls french bread crumbs, crusts removed, about 1/4 of a 1 lb. loaf
1/2 stick
1/8 tsp
powdered cinnamon
1 c
1/3 c
white sugar
1/8 tsp
1/2 c
white sugar
egg yolks, discard whites
2/3 c
white wine
1/4 tsp
lemon zest

How to Make Eve's Apple Bread Pudding


  • 1In a small dish, soak the raisins in wine for 20 to 30 minutes.
  • 2Saute the apples in about 3 tablespoons butter, tossing from time to time, until tender, about 20 to 30 minutes.
  • 3Toast the breadcrumbs in the remaining butter (adding more butter if necessary) over very low heat, stirring regularly, until they are uniformly golden and crisp.
  • 4Spread the crumbs in the bottom of a lightly buttered 8"x12" baking dish. Arrange the apples on the bed of crumbs. Drain the raisins and sprinkle on top of the applies. Sprinkle cinnamon lightly over all.
  • 5Whisk together the milk, 2 eggs, 1/3 c. sugar, and salt, and pour slowly over the apples. Bake at 325 degrees for about 30 minutes.
  • 6For the sauce, whisk together the last four ingredients in the top of a double boiler. Cook over simmering water, whisking constantly, until thickened.
  • 7Serve warm, topping each individual serving with a spoonful or two of the sauce. Add a dollop of whipped cream if desired.

Printable Recipe Card

About Eve's Apple Bread Pudding

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Southern

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