Rustic Apple Bread Pudding
April 14, 2010
I got this recipe out of Frances Mayes' delightful book on living in Tuscany. This is a variation of the traditional apple pie, but it works for people like me who have trouble with pastry. It also helps use up leftover bread.
Ingredients
- 4 or 5 crisp baking apples
- 1 lemon
- 1 cup sliced almonds
- leftover bread
- butter
- apple cider
- 4 eggs
- 1 cup of milk
- 1 cup of light cream
Preparation
- Peel, core and cut the baking apples in large slices
- Squeeze lemon juice over them, then dust with nutmeg or ground cinnamon
- In a saute pan, melt 4 table spoons of butter. Add 2 tablespoons of lemon juice, and a quarter cup of cider or water. Toss the apple chunks into this. Add a little sugar to taste. Cover the pan and let the apples stew.
- Butter a baking dish, cut the leftover bread into slices and lay them on the bottom of the dish. Once the apple mixture is done, layer it with the bread in the pan, ending with a layer of bread.
- Beat 4 eggs, the milk and the cream. Beat in also a little sugar. Pour the mixture evenly over the bread. Sprinkle the top with a little sugar, nutmeg or cinnamon and the grated almonds.
- Bake for about 40 minutes at 300 degrees centigrade.
- Serve with vanilla ice cream or whipped cream.