Fresh-fruit bread pudding
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
12 slices sandwich bread, preferably stale
4 apples or pears
8 eggs
3/4 cup ( 175 mL) brown sugar
1 tsp ( 5 mL) cinnamon
1/2 tsp ( 2 mL) allspice
1/2 tsp ( 2 mL) salt
1 tsp ( 5 mL) vanilla
4 cups ( 1 L) milk, preferably homogenized
1/2 cup ( 125 mL) raisins (optional)
Recipe
1. Preheat oven to 325F (160C). Lightly butter a 9x13-inch (3-L) baking dish. Cut bread into cubes. If bread is fresh, toast in preheated oven for 2 minutes. Peel, core and slice apples or pears. Place eggs, sugar, spices, salt, vanilla and 1 cup (250 mL) milk in a large bowl. Whisk together well. Stir in remaining milk. Scatter half of apples over bottom of baking dish. Cover with half of bread, then remaining apples. Scatter with raisins. Cover with remaining bread. Slowly pour milk mixture over top. Press down gently to submerge bread.
2. Bake, uncovered, in centre of 325F (160C) oven until pudding seems set in centre when jiggled, about 1-1/4 hours. Serve warm or cold. Covered and refrigerated, pudding will keep for 2 days. If using a microwave to warm up a portion, cover lightly and use medium power
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