- 7 raisin bread slices, cut into pieces [5 cups / 1.25 L]
- 2 cups [500 mL] chopped peeled and cored apples
- 3 eggs
- 1 cup [250 mL] water
- 13 1/2 ounces [385 mL] evaporated milk [2% m.s.g.]
- 2/3 cup [130 g] sugar
- 1 teaspoon [5 mL] vanilla
- 1/2 teaspoon [2.5 mL] cinnamon
- 1/3 cup [80 mL] grossly chopped pecans [optional]
- Hot water
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- Preheat oven to 350°F [180°C].
- Mix together raisin bread pieces and chopped apples.
- Beat eggs; mix in water, evaporated milk, sugar, vanilla and cinnamon.
- Stir into bread pieces mixture, to dampen bread.
- Pour into a greased square 8-inch [20-cm] or a round 9-inch [23-cm] pudding pan.
- If desired, garnish with chopped pecans.
- Transfer pan into a large casserole.
- Pour some hot water, up to 1 inch [2.5 cm] from the top of the pan.
- Bake into preheated oven for 60 to 65 minutes, until golden brown.
- Serve.
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