"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Bread Pudding Recipe

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This recipe for Apple Bread Pudding, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Goodfellow's Restaurant
Added: Friday, May 2, 2008


1 1/2 sticks butter, melted
2 c. flour
4 apples, pureed
1 cup sugar
2 eggs
2 tsp. baking soda
3 tbsp. buttermilk
1 c. toasted walnuts
2 apples, diced
4 c. cubed apple bread
6 apples, diced and sauteed
2 tbsp. butter
1 tbsp. sugar
1/2 c. raisins or craisins
5 large eggs
2 egg yolks
3/4 c. sugar
2 c. milk
1 c. heavy cream
2 tsp. vanilla
1 tsp. cinnamon

Bread: Preheat oven to 350. Butter and flour an 8 x 4 in. loaf pan. Combine apple puree, sugar, and eggs until blended. Stir in flour, baking soda, buttermilk, melted butter, nuts and diced apples. Pour batter into pan. Bake for 55 min., or until toothpick inserted into the center comes out clean.
Pudding: Put bread cubes in a large bowl. Saute apples in 2 tbsp. butter and 1 tbsp. sugar until caramelized. Combine apples with all other ingredients and whisk well. Pour over bread and let sit for 2 hours. Divide into eight (6 oz.) buttered ramekins. Bake in water bath (put ramekins in a pan filled with an inch or two of water) and bake at 375 for 25 min. or until lightly browned. Serve with butterscotch sauce and ice cream.




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