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Recipe Name: Apple Cheddar Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

14 Firm white sandwich bread
about 1 pound
1/2 Cup(s) 1 stick unsalted butter
3/4 Cup(s) Granulated Sugar
1 1/2 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Nutmeg, freshly grated
3 Pound(s) Granny Smith apples, about
1 1/2 Tablespoon(s) Fresh lemon juice
1/2 Cup(s) Light brown sugar, packed
1/4 Cup(s) Water
1 Cup(s) Extra-sharp Cheddar, about
four ounces coarsely
4 Eggs
2 3/4 Cup(s) Milk
1/4 Teaspoon(s) Salt
Preheat oven to 350 F. Spread bread slices thinly on one side with 1/2
stick butter. In a small bowl stir together 1/4 cup granulated sugar,
cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread.
Arrange bread, buttered sides up, on baking sheets and toast in
batches in middle of oven until just golden, about 15 minutes. Cool
cinnamon toast on racks and quarter each slice into triangles,
reserving 24 triangles. Peel, quarter, and core apples. Cut apples
lengthwise into thin slices and in a bowl toss with lemon juice. In a
large heavy skillet melt remaining 1/2 stick butter with brown sugar
over moderately high heat, stirring, and add apples and water. Cook
mixture, covered, over moderate heat, stirring occasionally, 10
minutes. Remove lid and cook apples until just tender and most liquid
is evaporated, about 5 minutes more. Butter a 9-cup oval gratin dish
or a 13" x 9" x 2" shallow baking dish (about 3 quarts). Arrange one
layer of cinnamon toasts in dish; breaking triangles to fit. Spoon
half of apple mixture evenly over toasts and sprinkle evenly with 1/2
cup Cheddar. Top with another layer of cinnamon toasts and remaining
apple mixture. Arrange reserved cinnamon toast, sugared sides up,
overlapping slightly, in a ring around edges of dish. In a bowl whisk
together eggs, remaining 1/2 cup granulated sugar, milk, and salt and
pour slowly and evenly over apples. (Chill pudding, covered, at least
1 hour and up to 1 day). Preheat oven to 350 F. Bake pudding in
middle of oven 30 minutes. Sprinkle remaining 1/2 cup Cheddar evenly
over top and bake pudding 15 minutes more. Serves 8 to 10. "Gourmet"
magazine, December, 1997. Typos by Jeff Pruett. Posted to MM-Recipes
Digest by <> on
Octosday,, ber 28, 1998

Nutrition (calculated from recipe ingredients)
Calories: 346
Calories From Fat: 191
Total Fat: 21.7g
Cholesterol: 148.9mg
Sodium: 474.8mg
Potassium: 187.9mg
Carbohydrates: 24.5g
Fiber: <1g
Sugar: 23.4g
Protein: 14.2g

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