Apple Bread Pudding

[Guest guest]

Apple Bread Pudding

 

2 Red cooking apples

2 tbl Butter or margarine

6 Slices day old bread

3 tbl Raisins

1/4 c Walnuts, chopped

4 eggs

2/3 c Sugar

1 1/2 c Light cream

1 c Sweet apple cider

1 1/2 tsp Ground cinnamon

1/2 tsp Ground nutmeg

 

Wash and core apples; peel if desired. Slice apples crosswise into

1/4 " rounds, cut each round in half. Spread butter or margarine evenly

over one side of each bread piece. Cut each slice diagonally into 4

pieces. Position 8 bread quarters in bottom of steamer bowl. Arrange

one third of the apple pieces on bread. Repeat with two more layers.

Prior to final apple layer, sprinkle raisins and walnuts over surface.

Then arrange remaining apple pieces in a decorative pinwheel pattern.

Place any remaining apple pieces along the sides of the bowl. In a

small bowl, beat together eggs and sugar. Add cream and apple cider,

whisk to blend. Stir in cinnamon and nutmeg. Immediately pour over top

of bread mixture. Cover steamer bowl with aluminum foil (necessary to

prevent water condensation from dripping into pudding). Steam in

steamer for 70 minutes, or until a knife inserted into center comes

out clean. Allow to stand 5-10 minutes before serving. Serve warm or

at room temperature. Garnish with vanilla ice cream or a whipped

topping, if desired. Yield: 8 Servings

 

 

 

 

 

 

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