Apple Raisin Bread Pudding |
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Prep Time: 25 Minutes Cook Time: 126 Minutes |
Ready In: 151 Minutes Servings: 6 |
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Ingredients:
8 slices cinnamon raisin bread, quartered |
1 lb golden delicious apples (2 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise |
1/2 cup plus 3 tablespoons sugar |
3 cups half-and-half |
6 large eggs |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F.
2. Arrange 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 soufflé or 2-inch-deep baking dish (about 8- by 12-inch oval).
5. Whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt in a bowl, then pour mixture over bread and apples. Let soak at room temperature 15 minutes.
6. Bake in a water bath until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for soufflé dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a rack, about 1 hour. (Pudding will continue to set as it cools.)
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