APPLE BREAD PUDDING

 

 

 

 

 

 

 

Bread puddings are quintessential, old-fashioned

 

 

2-3 tablespoons raisins

 

 

 

comfort food. This one is made extra tasty by the

 

 

1/4 cup chopped walnuts

 

 

 

addition of sliced apple, raisins and walnuts.

 

 

3 eggs

 

 

 

 

2 red cooking apples

 

 

2/3 cup sugar

 

 

 

 

 

1 1/2 cups light cream

 

 

2 tablespoons softened butter or margarine

 

 

1 cup sweet apple cider

 

 

6 slices day-old bread (sandwich slice size; firm or

 

 

1 1/2 teaspoons ground cinnamon

 

 

 

soft type)

 

 

1/2 teaspoon ground nutmeg

 

 

 

 

 

 

 

 

 

 

TO PREPARE:

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 slice. Cut each slice diagonally into 4 pieces. Position 8 bread quarters in bottom of Rice 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 (7-8) in a decorative pinwheel pattern. Place any remaining apple pieces along the sides of Rice 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 Rice Bowl with an 8 1/2” width of aluminum foil.*

Fill Steamer Base with water to “Hi” fill line. Position Steaming Bowl, Rice Bowl with foil, and Cover. Steam the pudding for 73 minutes, or until a knife inserted into center comes out clean. Allow to stand for 5-10 minutes before serving. Serve warm or at room temperature. Garnish with vanilla ice cream or a whipped topping, if desired.

MAKES 8 (3/4 CUP) SERVINGS

*Foil is necessary to prevent water condensation from dripping into pudding. (See instructions for using a foil cover, Pages 10-11).

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Black & Decker HS90 manual Apple Bread Pudding

HS90 specifications

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