Wednesday, November 17, 2010

Apple-Raisin Bread Pudding with Vanilla Sauce

I've made this incredibly yummy comfort food twice since I found the recipe at Taste of Home a little while ago. It is perfect for a chilly morning (or evening... or anytime in between :)).

Apple-Raisin Bread Pudding with Vanilla Sauce
3 tablespoons butter, melted
1 loaf (1 pound) day-old cinnamon-raisin bread, cubed
3 cups chopped peeled tart apples (I used 2 large Granny Smith apples)
7 eggs
2-1/2 cups 2% milk
3/4 cup sugar
3 teaspoons pure vanilla extract

Vanilla Sauce:
2/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup cold water
1 tablespoon butter
1 teaspoon pure vanilla extract
Pour butter into a 13-in. x 9-in. 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, at 325° 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 butter and vanilla. Serve with warm bread pudding. Yield: 12 servings (1-1/4 cups sauce).

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