Creamy and Moist Raisins and Apples Bread Pudding


Bread pudding is a delightful treat with origins across diverse cultures, especially french and british and featured prominently during Christmas in many households. This isn’t just a dish, for some it’s a lovely Christmas tradition.

I tend to whip up a bread pudding between Christmas and New Year’s, mostly because its very common after Christmas day to have a big pile of stale bread, perfect for a bread pudding. When made right, it’s a fantastic dessert, creamy with a delightful texture blending custard, bread, apples, and raisins, topped with a crispy cover. It’s easy to make and super comforting type of dessert, so let’s get started on this recipe!

Creamy and Moist Raisins and Apples Bread Pudding

  • Servings: 4-8
  • Difficulty: Normal
  • Rating: ★★★★★
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Delicious and creamy beloved bread pudding, a truly comforting dessert enjoyed across the globe, especially during festive times.


  • Bread – 400g (French Bread Used)
  • Apples – 2
  • Milk – 1 liter
  • Eggs – 4
  • Brown Sugar – 200g
  • Raisins – 30g (+/- 2 tbsp)
  • Cinnamon – 1 Stick
  • Lemon – Zest of 1
  • Butter – For Greasing
  • Brown Sugar – For Sprinkling


  1. Heat the milk with brown sugar, lemon zest, and the cinnamon stick in a pan, letting it simmer for about 3 minutes.
  2. Remove the lemon zest and cinnamon stick. Soak the raisins in a bit of the warm milk.
  3. In a separate bowl, whisk the eggs until creamy. Gradually temper the eggs by adding some of the warm milk, stirring continuously until the liquid is warm.
  4. Combine the egg mixture with the milk, stirring constantly. Let it simmer for an additional 3 minutes and remove from heat.
  5. Grease a baking dish or tray with butter. Cut the bread into small cubes and the apples into slices.
  6. Place the bread cubes, apple slices, and soaked raisins in a bowl (reserve the liquid from the raisins), then pour the liquid back into the milk mixture.
  7. Pour the mixture over the bread and apple, allowing it to soak for about an hour. Use a spoon to move the top bread pieces beneath to ensure all parts absorb the liquid well, the more soggy the better the end result.
  8. Preheat the oven to 180ºC. Sprinkle the pudding with a bit of brown sugar and bake it for about 25-30 minutes until it’s thoroughly cooked and nicely browned. It’s now ready to serve, delicious warm or cold. Merry Christmas!
Notes: Serve this delightful pudding straight from the oven with a scoop of ice cream or let it cool for a refreshing experience. Store any leftovers in the refrigerator for a chilled dessert. You can also use different kinds of breads, just dont industrial bread like wonderbread or too hard or too cereal dense bread, because these won’t absorb the liquid well.

This recipe for Creamy and Moist Raisins and Apples Bread Pudding was originally created on Esta receita de Pudim de Pão com Passas e Maçãs foi publicada em português no


Per Serving: 3148 calories; 66 g fat; 557 g carbohydrates; 102 g protein.

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