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| RECIPE FOR APPLE BREAD PUDDING |
Title: Apple Bread Pudding
Serves: 8
Ingredients:
| 8.00 | sl | Bread | | 3.00 | | To 4 medium (1-1/2 to 2 | | | -pounds) Rome Beauty apples | | 0.50 | c | Golden raisins | | 1.33 | c | Milk | | 0.25 | c | Butter or margarine | | 5.00 | | Eggs, beaten | | 0.50 | c | Sugar | | 0.50 | ts | Ground cinnamon | | 0.25 | ts | Ground nutmeg | | 0.25 | ts | Salt | | 0.25 | c | Packed brown sugar |
Instructions:
Dairy sour cream (optional) Toast bread lightly and cut diagonally into fours.
Arrange a single layer of bread in bottom of lightly buttered 11-3/4 x 7-1/2 by 2 inch baking dish.
Core and slice 1 apple.
Core and dice enough of the remaining apples to measure 4 cups.
Spread diced apples evenly on the bread.
Sprinkle raisins over apples.
Arrange remaining bread in two lengthwise rows on diced apples.
Place apple slices between rows of bread.
Heat milk and butter only until butter melts.
Combine eggs, sugar, spices and salt; gradually add milk, stirring constantly.
Pour over bread and apples.
Sprinkle with brown sugar.
Bake, uncovered, at 350 degrees 40 to 45 minutes or until set.
Serve warm or cold, topped with sour cream.
Makes 8 to 10 servings.
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