Grandmother's Apple Bread Pudding Recipe - Allrecipes.com
Grandmother's Apple Bread Pudding Recipe
  • READY IN 1 hr

Grandmother's Apple Bread Pudding

Recipe by  

"Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce. A great way to use up leftover bread!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
  2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1/2 cup SPLENDA® Brown Sugar Blend, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
  3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
  4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
  5. While pudding is baking, mix together SPLENDA® Granulated Sweetener, 2 tablespoons of SPLENDA® Brown Sugar Blend, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

Footnotes

  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 (2 3/4 x 3 1/2 inch) square, 1 1/2 tablespoons sauce
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2010

This was amazingly good. I didn't have brown sugar blend so I used regular Splenda and added a little molasses. I will definitely make this again. Thank you for posting.

 
Most Helpful Critical Review
Jan 05, 2011

I wasn't really thrilled with this recipe...I have made/had much better...

 

7 Ratings

Feb 02, 2011

My very-fussy-eater grandchildren loved this, served warm.

 
May 21, 2012

So nice to see "Splenda" recipes every once in a while :) This was delicious. I used FF 1/2 n 1/2 and blended the eggs right along with the cream and melted marg. In the sauce I cut the milk to 1/4c and used a 1/4c dark rum! Will certainly make again!

 
Dec 26, 2011

I added additional brown sugar and cinnamon to the top before baking. Instead of brandy, I used dark rum. I added a tad bit of rum to the sauce too. SOOOOO GOOD.

 
May 16, 2011

Mine turned out far too liquidy with WAY too much margarine leaking out all over the place. Also, the Vanilla sauce was just a mess.

 
Mar 07, 2011

It was the bomb! I had gastric bypass in October so sugar is a no go for me but all the other desserts I have tried have really hurt my stomach, but this one is very WLS friendly!

 

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Nutrition

  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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