If you like, substitute cinnamon-raisin bread for the white bread and omit the cinnamon and raisins from the pudding.


1 pound McIntosh or Cortland apples, cut into 1/2-inch cubes

1/3 cup raisins

1/2 cup apple cider or juice

2/3 cup packed dark brown sugar

2 1/4 cups low-fat (1%) milk

1/4 cup reduced-fat sour cream

1 large egg

1 large egg white

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

1/2 teaspoon cinnamon

8 ounces white sandwich bread (about 8 slices), toasted and torn into large pieces


1. Preheat the oven to 350°F.

2. In a large skillet, combine the apples, raisins, and cider. Bring to a boil over medium heat, reduce to a simmer, cover, and cook until the apples have softened, about 5 minutes.

3. Meanwhile, in a large bowl, whisk together the brown sugar, milk, sour cream, whole egg, egg white, vanilla, lemon zest, and cinnamon.

4. Place the toast pieces in an 8-cup glass or ceramic baking dish along with the apple mixture. Pour the milk-egg mixture on top and bake for 25 minutes, or until the custard is just set and the top is golden brown. Serve warm or at room temperature. Makes 6 servings

Nutrition Facts

per serving
calories 351
total fat 4.7g
saturated fat 2g
cholesterol 42mg
dietary fiber 3g
carbohydrate 70g
protein 9g
sodium 302mg
Good source of: riboflavin, thiamin, vitamin B12

If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at Healthcommunities.com

Published: 27 Oct 2011

Last Modified: 24 Mar 2015