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Apple Bread Pudding
For a warm dessert, bread pudding can be mixed and assembled
ahead of time and baked while dinner is being served. Top warm Apple Bread Pudding with sweetened whipped cream or vanilla ice cream.
Makes 8 to 12 servings
3tablespoons (45 ml) unsalted butter
8ounces (240 ml) Granny Smith apples, sliced thinly
1 teaspoon (5 ml) lemon juice
6 cups (1.5 L) firm bread cubes *
6 large eggs
1 can (12 ounces) evaporated lowfat milk (not reconstituted)
½ cup (125 ml) sugar
½ tablespoon (7 ml) vanilla extract 1½ teaspoons (7 ml) cinnamon
¾ cup (175 ml) heavy cream
Butter a
Place the eggs, evaporated milk, sugar, vanilla, cinnamon, and heavy cream in the blender jar. Blend on Purée for 20 seconds. Pour the mix- ture over the bread cubes. Pour mixture into prepared pan. Let the mix- ture stand for 45 minutes, or cover and refrigerate up to 12 hours (if refrigerated, let come to room temperature for 30 minutes before pro- ceeding).
Ten minutes before baking, preheat oven to 325° F (160ºC). Place the baking pans in the oven and carefully pour hot water into the larger, outer pan until the water comes up the sides of the inner dish by 1 inch (2.5 cm). Bake for 60 to 70; minutes, bread pudding will be puffed and custard will be set. Remove from oven and allow the bread pudding to rest for 20 to 30 minutes on a rack before serving. Serve with sweet- ened whipped cream.
*Bread pudding is best made from
Nutritional information per serving based on 12 servings: Calories 294 (26% from fat) • carb. 48g • pro. 7g • fat 9g
• sat. fat 4g • chol. 128mg • sod. 156mg • calc. 125mg • fiber 1g
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