Bread Pudding


1/2 loaf stale bread (you can use white, wheat or French bread.)
1 large Granny Smith apple, coarsely chopped
1/4 cup golden raisins
1 cup sugar
3 eggs
1 jigger of dark rum (or amaretto, light rum, etc.)
4 cups milk
3 tablespoons butter
Cinnamon and/or nutmeg to taste



Preheat oven to 350 degrees F.

Tear or cut bread into small, bit size pieces and place in a 9x13 baking dish. Cut apple and add to the bread. Add raisins. Once the liquid is added to the bread, you will mix the apple and raisins at that time.

Combine the sugar and eggs until blended. Add the rum. Add the milk, mixing well. Pour over bread, apple and raisins. Mix well so that all bread pieces are soggy. Cut butter in chucks and place on top of the mixture. Sprinkle cinnamon and/or nutmeg over the top. Bake at 350 degrees for 45 minutes to 1 hour or until a knife comes out clean


A light and delicious bread pudding that is so easy to make.  Try it with different type of liquors.  Great as a dessert or breakfast.

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