EVE'S APPLE BREAD PUDDING
Adapted my way from Simple French Food by Richard Olney. I decided to add the drunken raisins and made a few other adjustments that I think makes it better and, believe it or not, less caloric than the original. If you like, you can cube the bread instead of crumbling it.
Provided by Sasha Kamen @roaming
Categories Puddings
Number Of Ingredients 14
Steps:
- In a small dish, soak the raisins in wine for 20 to 30 minutes.
- Saute the apples in about 3 tablespoons butter, tossing from time to time, until tender, about 20 to 30 minutes.
- Toast the breadcrumbs in the remaining butter (adding more butter if necessary) over very low heat, stirring regularly, until they are uniformly golden and crisp.
- Spread the crumbs in the bottom of a lightly buttered 8"x12" baking dish. Arrange the apples on the bed of crumbs. Drain the raisins and sprinkle on top of the applies. Sprinkle cinnamon lightly over all.
- Whisk together the milk, 2 eggs, 1/3 c. sugar, and salt, and pour slowly over the apples. Bake at 325 degrees for about 30 minutes.
- For the sauce, whisk together the last four ingredients in the top of a double boiler. Cook over simmering water, whisking constantly, until thickened.
- Serve warm, topping each individual serving with a spoonful or two of the sauce. Add a dollop of whipped cream if desired.
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