Buttermilk & Brown Sugar Apple Pudding Recipe

Name: Buttermilk & Brown Sugar Apple Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 very dry, hard French bread loaf, cut in 1-2 in. cubes; 4 apples--cored, sliced in 8 pieces, each slice cut into 3 pieces--do not peel apples!; 1 cup raisins; 1 cup cinnamon-raisin applesauce; 4 eggs; 1/4 cup vegetable oil; 2 cups sugar; 1 cup brown sugar; 1 level TBSP cinnamon; 1 TBSP pure vanilla extract; 1/2 TBSP ginger

Servings: persons

1 very dry, hard French bread loaf, cut in 1-2 in. cubes
4 apples--cored, sliced in 8 pieces, each slice cut into 3 pieces--do not peel apples!
1 cup raisins
1 cup cinnamon-raisin applesauce
4 eggs
1/4 cup vegetable oil
2 cups sugar
1 cup brown sugar
1 level TBSP cinnamon
1 TBSP pure vanilla extract
1/2 TBSP ginger

1
In a large mixing bowl place the cubes of dried French bread. Put the apples, raisins and a little sugar in a pot with a little water and slowly simmer about 15 minutes to soften--I leave the peel on the apple, tastes better and makes for a better texture. Drain and add to French bread cubes.
2
In a separate bowl pour the buttermilk, 4 eggs, cinnamon-applesauce, sugar and brown sugar, oil, vanilla, cinnamon and ginger. Mix well with a whisk and pour over the French bread cubes mix.
3
Mix well, folding the ingredients, wet and dry, together so the bread can soak up the liquids. Make sure all the bread cubes are submerged--pat the down with a spoon if you must. WAIT 30 minutes until all the bread has soaked up the liquid. Pre-heat the oven to 350 degrees.
4
Butter spray an 11 X 17 inch glass baking dish, then pour the whole mixture into it. Smooth it a little on top. Place the baking dish into a larger roasting pan and fill with about 2 inches of water. Bake for one hour. Let cool for 30 minutes before serving.

1146

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 very dry, hard French bread loaf, cut in 1-2 in. cubes, 4 apples--cored, sliced in 8 pieces, each slice cut into 3 pieces--do not peel apples!, 1 cup raisins, 1 cup cinnamon-raisin applesauce, and more.

Yes, Buttermilk & Brown Sugar Apple Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk & Brown Sugar Apple Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions