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Apple and raisin bread pudding

Recipe by:Chef John Toulze
The Girl and the Fig, Sonoma


  • 6 large eggs
    2 cups heavy cream
    2 cups whole milk
    1 cup firmly packed brown sugar
    1/2 tsp. vanilla extract
    1 tsp. ground cinnamon
    10 oz. soft bread, toasted and cut into 1-inch cubes (about 1 loaf)
    3 cups peeled and diced apples (about 3 to 4 apples or 1 lb. of apples)
    1/2 cup golden raisins
    Pinch of salt


Preheat oven to 350 degrees. Butter a 9-by-12-inch baking pan and set aside.

In a large bowl, whisk eggs, cream and milk until light and pale. Add brown sugar, vanilla and cinnamon, and whisk until smooth. Add bread, apples, raisins and salt. Gently mix together.

Pour mixture into baking pan and let it sit for 15 minutes.

Bake bread pudding for 45 to 60 minutes or until set. (Test for doneness by inserting a knife in the center to see if custard is still loose.) Once set, remove bread pudding from oven and let rest for 20 minutes.

Serves 6 to 10

Califonia Bountiful