Black & Decker HS90 manual Apple Bread Pudding, To Prepare

			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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