Apple-Bread Pudding Cake (made with Raisin Bread)

This is so autumnal. I liked it and am looking forward to trying it again when I can make my own chunky applesauce.

I used my bread machine to make cinnamon raisin bread for this recipe, so I'll include that recipe as well in case you have a bread machine. And if you don't, I highly recommend getting one. Toasted cinnamon raisin bread with butter is reason alone.

Apple-Bread Pudding Cake
Courtesy of Food Network Magazine



4 tablespoons unsalted butter, melted, plus more for the pan
2 1/2cups chunky applesauce
1/2 cup golden raisins
1 teaspoon finely grated lemon zest
1 teaspoon ground cinnamon
1/2 cup milk
2 large eggs, separated
1 1-pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed
1/2 cup confectioners' sugar
3/4 cup apricot preserves

Preheat the oven to 375°F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil.

Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish.

Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.

Meanwhile, beat the egg whites and confectioners' sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.

Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares.

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Raisin Bread
Courtesy of Oster

1 and 1/4 cups water
2 tablespoons butter or margarine
1 and 1/2 teaspoons salt
4 cups bread flour
3 tablespoons sugar
2 tablespoons dry milk
1 and 1/2 teaspoons cinnamon
2 and 1/4 teaspoons active dry yeast
1 cup raisins (see note below)

Measure and add liquid ingredients to the bread pan. Measure and add dry ingredients (except yeast) to the bread pan. Use your finger to form a welt (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a Liquid when you are adding ingredients. Measure the yeast and carefully pour it into the welt. Snap the baking pan into the bread machine and close the lid.

Press “Select” button to choose the Basic setting. Press the “Crust Color” button to choose light, medium or dark. Press the “Start/Stop” button.

When adding fruit ingredients like raisins. the bread machine will make a beeping signal during the kneading cycle (about 35 minutes into the cycle). When the bread machine beeps during the kneading cycle, raise the lid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough.