Apple and Raisin Bread Pudding

I used 6 ounce ramekins, and this recipe makes 4.

I also made it with 8 ounce ramekins, and the recipe makes 2.


Kings Hawaiian Sweet Bread

2/3 cup Sugar

1/4 cup Butter

2 Eggs

1 cup Whipping Cream

1/2 Granny Smith Apple

3 tablespoons Golden Raisins

2 teaspoons Vanilla

Dashes of Cinnamon

1. Cut 2-3 slices of bread into cubes.

    Fill the ramekin to the top with the cubes.

    Cut the 1/2 apple and cut into small bite size pieces.

    Place into each ramekin.

    Preheat your oven to 325 degrees.


2. Beat the sugar and butter till creamy.

    Add your eggs, and beat until fluffy.

    Stir in the whipping cream and vanilla.


3. Distribute the raisins evenly over the bread and apple.

    Pour the egg mixture into each of the ramekins, filling

   to the top. Push the bread, apple, and raisins

   down into the mix, so everything is covered.


4. Sprinkle cinnamon over each of the mixtures. 


5. Make a water bath, also called a bain marie, to cook the bread pudding.

   This is a french technique designed to cook delicate dishes

    such as custards and sauces without breaking or curdling them.

    It can also be used to keep cooked foods warm.

   To do this, place the ramekins into a baking dish that will hold all 4,

   or 2 if you are making the larger servings. 

   Boil some water, and pour the boiling water into the baking dish,

   so you end up with approx. 1" of water in the dish.

   Bake for 40-50 minutes. Check the puddings at 35 minutes by

   placing a toothpick in them. If it comes out clean,

   they are done. Carefully remove the dishes from the hot water.


6. Serve warm with a scoop of ice cream, or serve plain.

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