Apple-Raisin Bread Pudding

Here is a sweet treat for a fall day...Apple -Raisin Bread Pudding!

Ingredients:

5 or 6 or more Day Old Small or Large Croissants
1 21 Ounce Can Apple Pie Filling
1 Cup Raisins
1 14 oz Can Sweetened Condensed Milk
2 Cups of Skim, Low-Fat, or Whole Milk
4 Eggs
1 1/2 tsp Good Vanilla Extract
2 tsp Dark Rum Extract
1 tsp Cinnamon
1/2 tsp Nutmeg

Directions:

Pour the sweetened condensed milk, milk, cinnamon, eggs, nutmeg, and extracts, into a blender or food processor and mix thoroughly. The mixture will smell amazing, Set aside.

Slice your croissants in half and place in the baking dish. The number of croissants you need will be based upon whether you are using large or small croissants. Put as many as you can in the baking dish. Spread the apple pie filling on top of the croissants, and sprinkle the raisins on the filling. Place the tops on the croissants and pour the custard into the baking pan. Press down on the croissants to absorb more of the liquid. Keep pressing until the croissants absorb as much
as possible.

Next,cover your pan with foil and bake for about 25 minutes. Take off the foil and bake for another 10 minutes until the croissants are puffed up. Let the bread pudding rest for 10 minutes or so to set up. You can serve warm with Vanilla or Butter Pecan Ice Cream.

You can use your own cooked apples in lieu of the apple pie filling. Your own will always be better. The rum extract is an important ingredient in this recipe. It really kicks up the flavor for this bread pudding.

This bread pudding is very versatile. You can use different fruits with it if you so desire. Make the recipe your own.

Enjoy!