Grandmother's Apple Bread Pudding

Grandmother's Apple Bread Pudding

 Made  times

"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!"
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 356 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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(R) 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(r) Granulated Sweetener, 2 tablespoons of SPLENDA(r) 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.

Footnotes

  • Note
  • 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

Reviews

7
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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

Most helpful
Most positive
Least positive
Newest

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.

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

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

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 ...

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.

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.

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!

Other stories that may interest you