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This recipe for APPLE BREAD PUDDING, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lester Sprague
Added: Monday, June 4, 2007


1 lg. loaf french bread
3 lg. eggs, well beaten
2 tart apple's, peeled,cored and sliced
1/4 c. slivered almonds
1/4 c. raisins
1 1/2 c. apple cider or apple juice
1/2 t. salt
3/4 t. fresh grated nutmeg
1 t. cinnamon
1/4 t. cardamom
1/4 t. all spice
1/4 c. apple schnapps
1 batch Chantilly Cream, page 67

Sliced bread into 1 inch thick slices. Set aside.
Mix eggs,spices,sugar and schnapps together in a medium size bowl. Dip the sliced bread into the egg mixture and arrange crust side up in a 9x9 inch baking dish. Fill the dish but do not pack tightly. Place 3-4 apple slices between each slice of bread along with a few raisins. Pour remaining egg mixture over the bread and top with slivered almonds.Refrigerate overnight. Preheat oven to 350 and bake for 50-60- minutes or until firm. Cool and cut into 2x4 inch pieces and top with Chantilly Cream. Page

Personal Notes:
Personal Notes:
Chantilly Cream is a flavored whipped cream page 125




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