Nutty Apple-Raisin Bread Pudding

By Janice Newell Bissex, M.S., R.D., and Liz Weiss M.S., R.D.


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Makes 10 servings

4 large eggs, beaten

1/2 cup brown sugar

2 cups 1% milk

2 teaspoons ground flaxseed

1 teaspoon unsalted butter, melted

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

8 slices cinnamon swirl bread cut into 1/2-inch cubes (about 2 cups)

3/4 cup lightly toasted walnuts, coarsely chopped

1/2 cup golden raisins

To keep your family healthy as well as happy this winter, try this stick-to-your ribs—but not to your waistline—apple dessert. Serve it right out of the slow cooker while it’s still warm and top with a small dollop of light whipped cream or a scoop of frozen vanilla yogurt.


Lightly oil or coat bottom and sides of a 5- or 6-quart slow cooker with nonstick cooking spray and set aside

Combine eggs and brown sugar in a large bowl and whisk until blended. Whisk in milk, flaxseed, butter, vanilla, and nutmeg. Stir in bread cubes and mix well. Let stand at room temperature for 5 minutes until some of the liquid has been absorbed by the bread. Mix in apples, walnuts, and raisins.

Place bread mixture in bowl of slow cooker. Cover and cook on low, about 2 1/2 hours, or until apples are tender and a knife inserted into the center of the pudding comes out clean.

Per Serving:

Calories: 279

Carbohydrates: 38 g

Fat: 12 g

Protein: 8 g

Fiber: 4 g

Active Time: 30 minutes

Total Time: 2 hours, 30 minutes