Bon App\u00e9tit | April 2001<\/p>\n
yield: Makes 6 to 8 servings<\/p>\n
ingredients<\/p>\n
2 cups whole milk
\n1 cup sugar (I used half, as indicated in comments)
\n4 large eggs
\n3 tablespoons unsalted butter, melted
\n1\/4 teaspoon ground cinnamon
\n1\/8 teaspoon salt
\n7 slices crustless white bread, cut into 3\/4-inch cubes (about 3 1\/2 cups) (I used leftover whole wheat dinner rolls to make 4 cups)
\n1 large Granny Smith apple, peeled, cored, cut into 1\/2-inch cubes (I used 2)
\n2\/3 cup raisins
\nAdditional ground cinnamon<\/p>\n
Vanilla ice cream<\/p>\n
preparation<\/p>\n
Preheat oven to 350\u00b0F. Butter 11×7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.<\/p>\n
Spoon pudding into bowls. Top with vanilla ice cream and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bon App\u00e9tit | April 2001 yield: Makes 6 to 8 servings ingredients 2 cups whole milk 1 cup sugar (I used half, as indicated in comments) 4 large eggs 3 tablespoons unsalted butter, melted 1\/4 teaspoon ground cinnamon 1\/8 teaspoon salt 7 slices crustless white bread, cut into 3\/4-inch cubes (about 3 1\/2 cups) (I … <\/p>\n