Southern Bread Pudding
- 1 1/4 cup(s) low-fat milk
- 4 large egg(s)
- 1/3 cup(s) sugar
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 12 slice(s) raisin bread, with cinnamon, crusts discarded, bread cut into 1-inch squares
- 1 medium fresh apple(s), Granny Smith, peeled, cored, and cut into 1/2-inch cubes
- 3 Tbsp chopped pecans, chopped
- Preheat the oven to 350°F. Spray a 1 1/2-quart shallow baking dish with nonstick spray.
- Combine the milk, eggs, sugar, vanilla, cinnamon, and nutmeg in a large bowl; whisk until blended. Add the bread, apple, and pecans. Let the mixture stand, stirring occasionally, until the bread absorbs some of the liquid, about 10 minutes. Pour the mixture into the baking dish.
- Bake until the pudding is puffed and a knife inserted in the center comes out clean, 25–30 minutes. Remove the pudding from the oven and let cool 15 minutes. Serve warm. Yields 1/8 of pudding per serving.
We add apples for flavor, fiber, and nutrients. Try serving this with a teaspoon of warmed apricot preserves or raspberry jam drizzled on top. If you have time, cut up the bread, spread it on a baking sheet, and let it stand on a countertop, uncovered, overnight. The stale bread will be drier and better able to absorb the milk mixture, giving the baked pudding a firmer texture.