Apple Bread-And-Butter Pudding - Country Living
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Apple Bread-And-Butter Pudding - Country Living
  Apple    Pudding  
Last updated 6/12/2012 1:04:14 AM. Recipe ID 28609. Report a problem with this recipe.
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      Title: Apple bread-and-butter pudding - country living
 Categories: Desserts, Puddings
      Yield: 10 Servings
  5 1/2 c  Cored; peeled, and thinly
           -sliced Rome apples, (about
           -4 large apples)
      1 tb Finely grated lemon rind
      1 tb Lemon juice
      3 tb Sugar
      1 ts Ground cinnamon
      1 c  Apple juice
      1 tb Cornstarch
      1 tb Calvados; (opt.)
      5 tb Maple syrup
      3 tb Butter
      1 sm Loaf French bread; cut into
           -thin slices
           Heavy cream or vanilla ice
           -cream; (opt.)
  1. Heat oven to 350'F. Grease a 10 1/2- by 6 1/2-inch baking dish. In
  large bowl, combine the apples, lemon rind, and juice; set aside. In
  small bowl, combine sugar and cinnamon. Set aside.
  2. In small saucepan, combine apple juice and cornstarch. Heat to
  boiling over medium heat and cook, stirring constantly, until
  3. Spoon half of apple mixture into baking dish and sprinkle 1 T cin-
  namon sugar over top; repeat with remaining apples and another T
  cinnamon sugar. Pour thickened applejuice mixture over top. If
  desired, sprinkle with Calvados.
  4. In small saucepan, heat syrup and butter until melted over low
  heat; stir to combine, then remove from heat. With pastry brush, coat
  one side of bread slices with syrup mixture. Overlap bread slices,
  dry side down, in baking dish to cover apples. Place any remaining
  brushed bread slices on top of first layer to fill all gaps. (No
  apples should be visible underneath.) Sprinkle remaining cinnamon
  sugar over top of bread slices.
  5. Bake 25 to 30 minutes or until apples are tender and bread is
  darkly toasted. Serve immediately with heavy cream or ice cream, if
  Nutritional information per serving without heavy cream or ice
  crea@protein: 3 grams; fat: 5 grams; carbohydrate, 43 grams; fiber- 2
  grams; sodium: 238 milligrams; cholesterol: 9 milligrams; calories:
  Country Living/April/93

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Recipe ID 28609 (Apr 03, 2005)

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