Ingredients

Vanilla Sauce

• 134 g sugar
• 9.40 g cornstarch
• 0.75 g salt
• 237 g cold water
• 14 g butter
• 4.30 g vanilla

Apple Raisin Bread Pudding

• 110 g Tree Top Apple Purée
• 220 g IQF Granny Smith Apple Dices
• 42 g butter, melted
• 1 loaf (1 lb.) day-old Cinnamon-Raisin Bread, cubed
• 350 g eggs
• 612.50 g milk
• 150 g sugar
• 12.90 g vanilla

Directions

Preheat oven to 325 F.

Pour melted butter into a 13″ x 9” baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread.

Bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean.

In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat, stir in the butter and vanilla. Serve with warm bread pudding.