Caprials Apple Almond Bread Pudding

[Guest guest]

This is one of my favorite desserts has anyone else got any Caprial Pence

recipes to share, she's great and I love her recipes.

 

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<mx2 source= " MasterCook 6.0 " date= " January 28, 2001 " >

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Apple Almond Bread Pudding

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* Exported from MasterCook *

 

Apple Almond Bread Pudding

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : apple Desserts

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 baguette -- french loaf diced

2 tart apples -- sliced

1 1/2 cups sliced almonds

3 cups half and half

3/4 cup sugar

5 eggs

1/2 cup almond paste

1 teaspoon almond extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

 

Line a 9 inch springform pan with aluminum foil.

 

Place diced bread in the pan, Add the sliced apples and almonds and, using your

hands, mix well. Set aside

 

In a medium bowl mix together the half and half, sugar and eggs. Add the almond

paste, almond extract, cinnamon, nutmeg, nad allspice nad mix thoroughly until

smooth. Pour over the bread mixture and stir to coat all the bread. Set aside

for 20 minutes to allow the custard to soak into the bread.

 

Preheat the oven to 350 gas mark 4.

 

Stir the mixture again, then bake for 45 minutes, or until the custard is set.

Serve the apple almond bread pudding warm.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 504 Calories; 27g Fat (46.3% calories

from fat); 14g Protein; 55g Carbohydrate; 4g Dietary Fiber; 120mg Cholesterol;

338mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Fruit; 1/2 Non-Fat

Milk; 5 Fat; 1 Other Carbohydrates.

 

NOTES : sprinkle brown sugar over top and put under broiler or use gas torch to

melt the brown sugar. The crunch of the caramalized topping contrasts nicely

with the soft pudding below.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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apple

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Desserts

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<IngR name= " baguette " qty= " 1 " >

<IPrp>

french loaf diced

</IPrp>

</IngR>

<IngR name= " tart apples " qty= " 2 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " sliced almonds " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " half and half " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " sugar " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " eggs " qty= " 5 " ></IngR>

<IngR name= " almond paste " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " almond extract " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " ground cinnamon " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " ground nutmeg " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " ground allspice " unit= " teaspoon " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Line a 9 inch springform pan with aluminum foil.

</DirT>

<DirT>

Place diced bread in the pan, Add the sliced apples and almonds and, using your

hands, mix well. Set aside

</DirT>

<DirT>

In a medium bowl mix together the half and half, sugar and eggs. Add the almond

paste, almond extract, cinnamon, nutmeg, nad allspice nad mix thoroughly until

smooth. Pour over the bread mixture and stir to coat all the bread. Set aside

for 20 minutes to allow the custard to soak into the bread.

</DirT>

<DirT>

Preheat the oven to 350 gas mark 4.

</DirT>

<DirT>

Stir the mixture again, then bake for 45 minutes, or until the custard is set.

Serve the apple almond bread pudding warm.

</DirT>

</DirS>

<Note>

sprinkle brown sugar over top and put under broiler or use gas torch to melt the

brown sugar. The crunch of the caramalized topping contrasts nicely with the

soft pudding below.

</Note>

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