Apple – Raisin Bread Pudding
Ingredients
Vanilla Sauce
- 134 g sugar
- 9.40 g cornstarch
- 0.75 g salt
- 237 g cold water
- 14 g butter
- 4.30 g vanilla
Apple Raisin Bread Pudding
- 110 g Tree Top Apple Purée
- 220 g IQF Granny Smith Apple Dices
- 42 g butter, melted
- 1 loaf (1 lb.) day-old Cinnamon-Raisin Bread, cubed
- 350 g eggs
- 612.50 g milk
- 150 g sugar
- 12.90 g vanilla
Directions
Preheat oven to 325 F.
Pour melted butter into a 13″ x 9” baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread.
Bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean.
In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat, stir in the butter and vanilla. Serve with warm bread pudding.