Applesauce Bread Pudding — Recipe — 22 Comments

  1. I’d forgotten about bread pudding. Mum made it when we were young, and I always loved it. She used dried fruit – sultanas, raisins, currants, dried peel – and soaked them in fresh orange juice (the grated rind would be added to the mix). Maybe I’ll make some. My Snapshot is at

  2. I’ve never successfully made a bread pudding at home, so it’s one of my favorite dessert orders if I’m going to splurge while out to eat. One of these days I’ll make it and it won’t be too soggy or too dry!

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  5. thanks for sharing these recipes, Joy!
    Some questions about bread pudding~
    –would it be possible to make it without eggs? (just bread and dairy and maybe something else?)
    –would you do something differently if starting with dense raisin bread – store bought but it’s some kind of home-made seeming ethnic bread
    –how to make bread pudding that is more creamy, less dry?

    • Yes. I suspect the eggs improve the texture a bit, but not that much. I’d do a mix of the dense bread and something less dense if I had it, but I’ve made bread pudding with some pretty dense loaves (it’s a great way to use homemade bread that didn’t raise quite as much as I hoped). The secret to creaminess seems to be letting the bread cubes dry, then letting them sit in a lot of liquid for awhile before baking. For raisin bread, I’d might use milk, yogurt, and/or applesauce for the liquid / soft ingredients. For seasoning, I’d add some more cinnamon and something sweet (a couple of tablespoons of maple syrup, maybe).

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