• 16 slices whole wheat bread, cubed (8 cups)
  • 1 Cup butter, divided
  • 1 Cup California raisins
  • 2 Cups hot water
  • 1 stalk celery
  • 1 medium onion, chopped
  • 1 large McIntosh apple, peeled and diced
  • 1 Tablespoon chopped fresh rosemary
  • 1 Cup sliced crimini mushrooms
  • 1 Cup pecans, chopped
  • 1 egg, beaten
  • 1 Cup chicken or vegetable broth


Preheat oven to 350°F. Grease a 9X13-inch shallow baking pan; set aside. Toss bread cubes with 3 tablespoons melted butter. Spread in baking pan and toast in oven at 350°F, rotating once, until browned, 20 to 25 minutes. Soak raisins in 2 cups hot water for 15 minutes, and drain. Add remaining 1 tablespoon butter to large skillet and heat over medium heat. Add celery and onions; cook, 5 minutes, stirring frequently. Then, stir in apples and mushrooms; continue to cook until tender, about 5 minutes. Turn into large bowl, and combine with bread, pecans, raisins and rosemary. Season with salt and pepper. Stir in egg and add broth to moisten, stirring until well combined. Transfer to prepared pan; cover with foil and bake at 350°F for 20 minutes. Then, remove foil and continue to bake until golden brown on top and crisp around edges, 40 to 45 minutes. Serve piping hot.

Nutrition Facts Per Serving

Calories 190 (Calories from Fat 43%); Total Fat 10 ( Saturated Fat 2.5; Trans Fat 0; ); Cholesterol 20; Sodium 220; Potassium 210; Total Carbohydrate 24; Dietary Fiber 3; Sugars 10; Protein 4; Calcium 32; Iron 2;

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.