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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

French Apple & Bread Pudding Recipe

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This recipe for French Apple & Bread Pudding is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup dried currents
2 TB orange-flavored liqueur or apple cider
1 large, tart cooking apple
1/4 cup melted butter
4 eggs, beaten
1 3/4 cups of milk
1/2 cup heavy cream
1/2 cup sugar
1/2 tsp vanilla
2 cups unseasoned croutons (bread cubes)
1/3 cup slivered almonds
1/8 brown sugar
Directions:
Directions:
Soak currents in liqueur or cider while preparing the recipe
Preheat oven to 350º
Peel, core & slice apple into very thin slices. Cook with 2 TB of butter until soft & translucent; spoon into a casserole dish
Beat eggs in a medium bowl. Add milk, cream, sugar & vanilla & blend well
Add croutons, remaining butter & currents to the casserole & stir gently to mix with apples
Pour custard into the casserole dish & let stand 20 minutes until croutons are soaked into the custard.
Sprinkle with nuts & brown sugar
Place this dish into another larger dish & put into oven
Carefully pour 1-2 inches of hot water into outer dish
Bake in moderate oven for 40 minutes or until a thin knife comes out clean when inserted one inch from the side

serve warm or cold with whipped heavy cream

 

 

 

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