Okay, so I’ve been craving something sweet and comforting lately, and this Apple Raisin Bread Pudding totally hit the spot. I’m not gonna lie, it’s not the prettiest dish, but trust me, it tastes amazing. Here’s how I made it, from start to finish, in all its messy glory.
Gathering My Stuff
First, I had to dig through my pantry and fridge to find all the ingredients. I’m pretty bad at keeping things organized, so this took a while. I needed:
- Some old bread – I used a mix of leftover hamburger buns and a couple of slices of regular sandwich bread. Whatever works, right?
- A few apples – I found three that were starting to look a little sad.
- Raisins – I always have a box of these lying around.
- Eggs – Check.
- Milk – Got it.
- Sugar – Of course.
- Cinnamon and nutmeg – My favorite spices for this kind of thing.
- Butter – Because everything’s better with butter.
Getting Down to Business
After getting all the ingredients, next started to get the cooking process.
First, I greased a baking dish with some butter. I just used my fingers – way easier than messing with a pastry brush. Then I tore up the bread into bite-sized pieces and tossed them in the dish. No need to be fancy here.
Next, I peeled and chopped the apples. I’m not the best at chopping, so some pieces were definitely bigger than others. Oh well. I sprinkled the apples and raisins over the bread.
Making the Custard
In a separate bowl, I whisked together the eggs, milk, sugar, cinnamon, and nutmeg. I just eyeballed the spices – probably a teaspoon of cinnamon and a half teaspoon of nutmeg? I like things spicy. I poured this mixture over the bread and apples, making sure everything was nice and soaked.
Baking Time
I stuck the dish in the oven, which I had preheated to 350 degrees Fahrenheit. I think? I’m terrible at remembering to preheat, but it seemed to work out okay. I baked it for about 45 minutes, until it was golden brown and the custard was set. It’s hard to describe, but you kind of just know when it’s done.
The Finished Product(YUM!)
I let it cool for a few minutes before digging in. It was warm, gooey, and delicious. The apples were soft, the raisins were plump, and the bread had soaked up all that yummy custard. Seriously, so good!
So, that’s my Apple Raisin Bread Pudding adventure. It’s not a perfect recipe, and my process is definitely a bit chaotic, but it always turns out tasty. Give it a try – you might be surprised at how easy and satisfying it is!
