Apple Walnut Bread Pudding with Easy Eggnog Sauce

Servings: 8


  • 1 cup chopped walnuts
  • 3 large eggs, lightly beaten
  • 2 cups milk
  • 1/2 cup sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 cup peeled, diced apples, such as Gala or Golden Delicious
  • 1/3 cup raisins
  • 3 cups Italian bread cubes (cut as 3/4-inch cubes)
  • Eggnog Sauce
    • 2 cups eggnog
    • 1 tablespoon cornstarch
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon imitation rum extract


1. Toast walnuts 8-10 minutes at 350°F. Reduce oven heat to 325°F. Grease 11x7x2-inch baking pan and set aside.

2. Place eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl and stir until well mixed. Add apples, raisins, bread cubes, amd toasted walnuts; toss to combine. Spread mixture in prepared pan. Bake 35 minutes, or until firm.

3. To make Easy Eggnog Sauce, whisk eggnog into cornstarch in a small saucepan. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat, stir in extracts; cool 5 minutes. Serve with bread pudding.

Values per serving:
Calories: 435, Total Fat: 19 g
Fiber: 3 g