Few things scream home to me quite like my mom’s bread pudding.
My mom cooks like a lot of moms and grandmothers. No recipe. She throws it all together until it looks right and somehow, it always tastes right too. So one day, I measured everything before she dumped it into the pan and now we’ve actually got her bread pudding recipe on paper. And now it’s here.
With apples, cinnamon, and raisins, it speaks of fall and cooler temperatures. Yet its warm and homey notes make it a huge hit any time of year, especially at brunches or in my Sunday School class, where everyone asks for the recipe. One person said “This is my love language.”
Because my mother always just guesses on the ingredients, it’s very forgiving if you’re running low on something. If your homemade bread is going stale like mine was recently, then this is the perfect place to use it up.
Preheat the oven to 350. Spray the bottom of a 9 x 13 baking dish. Put the bread pieces into your pan. In a separate bowl, mix cinnamon and sugar. Add raisins, diced apple, milk, and eggs to the mixture. Mix with a wire whisk. Dump everything into the pan, right on top of the bread pieces. Stir well until everything is soaked through. Bake for 30-45 minutes or until the bread pudding appears dry on top. You can add a simple powdered sugar icing if you feel it needs a little something more, but we like it just as it is.