Tree Top


Apple - Raisin Bread Pudding


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



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.