Apple Raisin Bread Pudding |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This super-easy, crisp and custardy ode to autumn makes the most of the season's Golden Delicious apples by using simple supermarket ingredients. Store-bought cinnamon raisin bread means all the flavor with half the effort. Time does not include cooling time. Ingredients:
8 slices cinnamon raisin bread, quartered |
1 lb golden delicious apple, peeled, halved lengthwise, cored and thinly sliced crosswise (2 medium) |
1/2 cup sugar or 1/2 cup splenda sugar substitute, plus |
3 tablespoons sugar |
3 cups half-and-half |
6 large eggs |
1/4 teaspoon salt |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F.
2. Arrange quartered bread in 1 layer on a large(17-by 13-inch)baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet; leave oven on.
3. Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated; Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden about 15 minutes.
4. Combine bread and apples in a 2-quart souffle or 2-inch deep baking dish(about 8-by 12-inch oval) Note; when I made this I layered the bread putting the apples between the layer of bread using an 8x8x2-inch glass baking dish.
5. Whisk together half and half, eggs, and remaining 1/2 cup sugar with salt in a bowl; then pour mixture over bread and apples; Let soak at room temperature 15 minutes.
6. Bake in a water bath(see note at bottom of page) until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for a souffle dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a wire rack, about 1 hour (pudding will continue to SET as it cools).
7. To prepare water bath for baking; put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the pan with the pudding in it.
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