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"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

Appalachian Apple Bread Pudding Recipe

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This recipe for Appalachian Apple Bread Pudding is from Carol Gentry Cookbook, 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:  
6 Tbs butter
2 C apple slices
3/4 C brown sugar
1 tsp cardamom
1 1/2 tsp cinnamon
1 tsp vanilla
1/2 C chop pecans
12 oz can evaporated milk
1/4 C Half & Half
3 C dried cubed bread
4 eggs
Pinch salt
Directions:
Directions:
Add 2 tbs melted butter to bottom of baking dish. Sprinkle with 2 Tbs brown sugar and 1/2 tsp cinnamon. Add apples, pecans, then bread. Whisk remaining ingredients and pour over top. Cook in baking dish 350º F. for approximately 50 minutes or until eggs set. Serve warm with vanilla ice cream and caramel sauce, or cream for breakfast.
Personal Notes:
Personal Notes:
The Story Keeper’s Appalachian setting is not only filled with mystery and story, but also with food that takes me back to my grandmother’s farm kitchen. I first discovered Apple bread Pudding at a potluck in Arkansas (another slice of Appalachian culture, though geographically separated from what is known as Appalachia today). Bread pudding was a farm-staple dessert, popular because it could be created from ingredients most country wives had on hand — old bread, eggs, sugar, spices, cream, along with seasonal fruits and nuts. I never take this dish to potlucks without bringing along the recipe — someone is sure to ask. Served warm with ice cream and caramel sauce (make your own or buy prepared in the grocery store), it’s a surefire crowd pleaser… and a taste of Appalachian hospitality and tradition.

 

 

 

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