Apple Bread Pudding
Yield: 8 Servings
2 ea Red cooking apples
2 tb Butter or margarine
6 ea Slices day old bread
3 tb Raisins
1/4 c Walnuts, chopped
2/3 c Sugar
1 1/2 c Light cream
1 c Sweet apple cider
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
Wash and core apples; peel if desired. Slice apples crosswise
into 1/4" rounds, cut each round in half. Spread butter or
margarine evenly over one side of each bread piece. Cut each
slice diagonally into 4 pieces. Position 8 bread quarters in
bottom of steamer bowl.
Arrange one third of the apple pieces on
bread. Repeat with two more layers. Prior to final apple layer,
sprinkle raisins and walnuts over surface. Then arrange remaining
apple pieces in a d ecorative pinwheel pattern. Place any
remaining apple pieces along the sides of the bowl.
In a small
bowl, beat together eggs and sugar. Add cream and apple cider,
whisk to blend. Stir in cinnamon and nutmeg. Immediately pour
over top of bread mixture. Cover steamer bowl with aluminum foil
(necessary to prevent water condensation from dripping into
pudding). Steam in steamer for 70 minutes, or until a knife
inserted into center comes out clean. Allow to stand 5-10 minutes
before serving. Serve warm or at room temperature.
vanilla ice cream or a whipped topping, if desired.
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