APPLE-CINNAMON BREAD PUDDING

Apple-Cinnamon Bread Pudding image

Provided by Nancy Van Ess

Categories Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/4 lbs gala apples (3 cups) or 1 1/4 lbs granny smith apples, cored, peeled, quartered, sliced (3 cups)
cinnamon sugar
1/3 cup sugar
1 teaspoon cinnamon, ground
3 tablespoons butter or 3 tablespoons margarine, melted, divided
4 large eggs
2 cups whole milk
1 teaspoon vanilla extract
9 slices cinnamon-raisin bread, cut in 1/2

Steps:

Place oven rack in middle position.
Heat oven to 350 degrees Fahrenheit.
Lightly grease 9 or 10" deep-dish pie plate. Have ready a roasting pan larger than the pie plate.
In a large bowl, toss apple slices with 2 tablespoons cinnamon-sugar.
Place a large skillet over medium heat.
Add 1 tablespoon butter; spread half of the apples to cover bottom.
Cook 1 minute per side or until partially cooked.
Remove to a large plate.
Repeat with another 1 tablespoon butter and remaining apples.
Add to plate.
Meanwhile, put eggs, milk, vanilla and remaining cinnamon-sugar in the bowl.
Add remaining 1 tablespoon melted butter; whisk until ingredients are well blended.
Spread bread cubes in pie plate.
Arrange apple slices in concentric circles on top.
Pour egg mixture evenly over apples; sprinkle with reserved 1 teaspoon cinnamon-sugar.
Set pie plate in roasting pan.
Place pan on middle rack of oven; add very hot water to roasting pan to come half way up sides of pie plate.
Bake for 40 to 45 minutes until a knife inserted near center comes out clean.
Remove pie plate from water.
Serve warm, at room temperature, or cold.