top banner alert icon

In response to COVID-19, disconnections are suspended through May 31, 2021 and payment arrangement options are available. Read our latest COVID-19 updates.

Apple Bread Pudding

Demonstrated by: Eleanora Cadinha Portuguese Pioneer Civic Association.
Featured in the Honolulu Star-Bulletin on April 15, 2009.

Apple Bread Pudding


Apple Bread Pudding

  • 1 pound loaf French bread, cut into 1/2-inch slices
  • 5 tablespoons butter or Smart Balance 50/50 Butter Blend (stick form)
  • 1 can (21 ounces) apple pie filling
  • 1 cup chopped nuts or chopped candied nuts
  • 1/2 cup raisins
  • 4 eggs, beaten
  • 4 cups skim milk
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1/3 cup brown sugar
  • 1 cup buttermilk baking mix (such as Bisquick)
  • 3 tablespoons butter or Smart Balance Butter Blend (stick form)


Preheat oven to 350°F. Butter slices of bread, using the 5 tablespoons of butter and place in a 13 x 9 x 2-inch baking pan. Spread apple pie filling over bread. Top with 1/2 cup of the nuts and the raisins. In a large bowl, combine eggs, milk, sugar, the 1/4 cup brown sugar, salt, vanilla and lemon extract; pour over bread, pressing down to soak bread with milk mixture. Combine baking mix, the remaining 1/2 cup nuts, and the 1/3 cup brown sugar; cut in the 3 tablespoons butter. Sprinkle over bread mixture. Bake for 45 to 60 minutes or until knife inserted in center of the pudding comes out clean. Makes 24 servings.

Approximate Nutrient Analysis per serving:
240 calories, 9 g fat, 3 g saturated fat, 45 mg cholesterol, 300 mg sodium, 35 g carbohydrate, 1 g fiber, 18 g sugar, 6 g protein


Leave a review

Overall Rating
Selecting the check box will display a pop-up.