posted by SandyOH 08-31-102 7:56 AM
Apple Bread Pudding
From the Apple Orchard Inn Bed & Breakfast, Sedona
6 apples, peeled and cubed
2 cups apple juice
2 cups milk
6 eggs
1 jar applesauce (23-ounces)
1/2 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1/2 tablespoon cinnamon
1 teaspoon nutmeg
10 cups cubed French bread (about two loaves), cut in 1/2-inch cubes
1 cup raisins
Vanilla Custard Sauce:
2 cups half-and-half
4 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
Boil the apples in the apple juice until soft (or microwave 8 minutes or until soft).
In a large bowl, whisk the milk, eggs, apples and juice, applesauce, sugars, vanilla extract and spices. Add the bread cubes and mix well. Stir in the raisins.
Spray 14 individual soufflé cups or ramekins (1-cup size) with non-stick cooking spray. Spoon the pudding mixture into the ramekins. Place the ramekins in a large flat baking pan and pour hot water around the cups.
Bake at 350 degrees for one hour or until set. Serve with vanilla custard sauce (recipe follows).
Makes 14 servings.
Vanilla Custard Sauce: Heat half-and-half in a saucepan to a simmer. Combine egg yolks and sugar in a heatproof bowl. Add a small amount of the hot cream to the egg mixture and beat with a wire whisk until smooth. Pour the egg yolk mixture into the saucepan with the remaining hot cream and place over medium heat, stirring constantly, until mixture thickens and coats spoon. Do not boil. Stir in vanilla extract. Serve warm over bread pudding.
Approximate values per serving (with sauce): 353 calories, 10 g fat, 156 mg cholesterol, 7 g protein, 62 g carbohydrates, 3 g fiber, 140 mg sodium, 24 percent calories from fat.