APPLE RAISIN BREAD PUDDING

APPLE RAISIN BREAD PUDDING

8 slices cinnamon raisin bread, cubed
2 medium Golden Delicious apples
peeled, halved lengthwise, cored, and thinly sliced crosswise
1/2 cup + 3 tablespoons sugar
3 cups half-and-half
6 large eggs


Preheat oven to 375°F.
Arrange bread in 1 layer on a cookie sheet.
Place bread in oven and toast until pale golden, 10 to 12 minutes,
then let cool on baking sheet.

Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated.
Cook about 15 minutes, in a nonstick skillet over moderate heat,
turn apple slices over occasionally, until tender & golden.

Combine bread and apples in a 2-quart deep baking dish.

In medium bowl, whisk together half-and-half, eggs, and remaining 1/2 cup sugar with 1/4 teaspoon salt. Pour mixture over bread and apples. Let sit at room temperature 15 minutes.

Bake 35 to 40 minutes, in a water bath until edge is set but center still moves slightly when dish is gently shaken Cool pudding to warm in baking dish on a rack, about 1 hour.
( will continue to set as it cools.)


-original recipe courtesy : Gourmet Magazine




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