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Apple Currant Bread Pudding




Source of Recipe


Bernice


List of Ingredients




Apple Currant Bread Pudding


4 medium apples, sliced & peeled thinly
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 - 12 slices Italian loaf, crusts removed
2 tablespoons dried currants
4 eggs
4 tablespoons brown sugar
1 1/3 cups milk
5 - 6 tablespoons currants for topping
5 - 6 tablespoons brown sugar for topping
vanilla sauce or vanilla ice cream for serving

Recipe




Toss together the apple slices, lemon juice, vanilla extract & cinnamon.

Generously butter 10 to 12 sliced of Italian loaf.

Place 5 to 6 of the slices of Italian loaf in the bottom of a well-buttered 2 inch deep 8 inch square casserole dish.

Top the bread slices with the apples.

Press them down.

Sprinkle with the 2 tablespoons of dried currants.

Top with the remaining 5 to 6 slices of Italian loaf bread, pressing them down as you put them on.

Mix together the eggs, brown sugar & milk.

Pour this mixture into the casserole dish over top of the bread slices.

Finally, sprinkle "each" section (5 or 6 sections of bread) with 1 tablespoon of currants & 1 tablespoon of brown sugar.

Bake, uncovered, at 375ºF for 35-40 minutes, until browned.

Rest the pudding for 5 minutes after removing the casserole dish from the oven.

Then, top with vanilla sauce, or vanilla ice cream.

Makes 5 to 6 servings (depending on how many Italian loaf slices are used)