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APPLE RAISIN BREAD PUDDING

8 slices cinnamon raisin bread, quartwred
l lb. golden delicious apples , peeled, halved lenhwise, cored and thinly sliced crosswise
l/2 cup plus 3 tbsps. sugar
3 cups half and half
6 large eggs
put oven rack in meiddle position and heat to 375. arrange in l layer on a large l7xl3″ baking sheetand toast until golden, l0 to 12 mina. then cool on baking sheet. leave oven on. meanwhile toss apples with 3 tbsps. sugar in a bowl until coaed. cook in a dry l2″ nonstick skillet over mod heat swirling skillet and turning slices over occasionally until tender and pale golden, about l5 mins. combine bread and apples in a 2 qt. souffle or 2″ deep baking dish, about 8xl2 oval. whisk together half and half, eggs and remaining l/2 cup sugar with l/4 tsp. salt in a bowl then pour mix over bread and apples. let soak at room temp l5 mins. bake in a water bath until edge is set but center still trembles slightly when dish is gently shakes, 50 mins. to l hr for souffle dish oror 35-40 for shallow dish. cool pudding to warm in baking dish on a rack about l hr. pudding will continue to cook as it cools. when cool and ready to serve sprinkle lightly with powdered sugar. Gourmet Sept. 2005

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https://recipes.connorbowen.com/recipe/apple-raisin-bread-pudding/