Apple Orchard Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe is from Robin Hood's 10th Anniversary 1992 cookbook. This pudding has a wonderful texture and flavor. Pour warm maple syrup on top to perfect this dessert. Note: To test doneness, insert a knife in the centre and it should come out clean. Ingredients:
7 slices raisin bread, cubed |
2 cups apples, peeled, cored and chopped (2-3) |
3 eggs |
1 (385 ml) can 2% evaporated milk (partly skim) |
1 cup water |
2/3 cup granulated sugar |
1 teaspoon vanilla |
1/2 teaspoon cinnamon |
1/3 cup pecans, chopped |
maple syrup, warmed |
Directions:
1. Combine bread cubes and apples in a large bowl.
2. Beat eggs in large bowl. Stir in evaporated milk, water, sugar, vanilla and cinnamon. Pour over bread mixture, moistening bread completely.
3. Place in greased 8 square or 9 round baking dish. Sprinkle with chopped nuts.
4. Place dish in a larger pan. Fill pan with hot water to 1 up sides of pudding dish.
5. Bake at 350 deg. F. for 60 - 65 minutes, or until set and top is golden. Serve warm with maple syrup.
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