Apple Bread Pudding

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Makes 6 servings.

1/4 cup dried currants or raisins
2 Tbsp. apple cider or juice
1 large tart cooking apple (Rome Beauty or Granny Smith)
1/4 cup butter, melted
4 eggs, beaten
1 3/4 cups Longmont Dairy milk
1/2 cup LDF whipping cream
1/2 cup sugar
1/2 tsp. vanilla
2 cups unseasoned croutons
1/3 cup slivered almonds
2 Tbsp. brown sugar

1. Soak currents in apple cider

2. Peel, core, and cut apple into thin slices. Cook slices in 2 Tbl. of butter until soft.
Place into a 1 ½ quart casserole

3. Beat eggs in medium bowl. Add milk, cream, sugar, and vanilla and stir well.

4. Add croutons, remaining butter, and current mixture to casserole. Stir gently to mix with apples.

5. Pour eggs and milk mixture into casserole and let stand 20 minutes. Sprinkle with
almonds and sugar.

6. Place casserole in a large, shallow baking pan; place on a shelf. Pour boiling water into the pan to come 1 to 2 inches up the sides of the casserole.

7. Bake at 350° for 40 minutes or until a thin-bladed knife comes out clean when inserted 1 inch from the edge. Serve warm or cold with cream.

From “The Family Circle Encyclopedia of Cooking”
Mooo News October 2012