APPLE BREAD TART

"If you can imagine bread pudding, upside-down cake and a fruit tart all rolled into one, you'll really enjoy this do-ahead Apple Bread Tart."

1 Tbsp. butter
3 Granny Smith apples, peeled, cored and thinly sliced
1/2 cup brown sugar
2 Tbsp. dark brown corn syrup
1/2 tsp. cinnamon
8 slices raisin bread
1 1/4 cup lowfat (1%) milk
1 large egg
2 egg whites

Several hours or a day before serving:
In a large skillet, melt butter over medium heat. Add the apple slices and cook for 2 minutes. Stir in the brown sugar, corn syrup and cinnamon; cook, stirring occasionally, 8 minutes or until the apples are tender but retain their shape.

With a slotted spoon, transfer the apple slices to a greased 9-inch cake pan and spread in an even layer.

Heat juices remaining in the pan to a boil and cook for 2 to 3 minutes or until reduced to a syrup. Pour the syrup over the apples.

Cut or tear bread slices into 1/2-inch pieces. Layer these pieces over apples to cover completely.

Beat together the milk, egg and egg whites until well blended and pour over bread. Cover with plastic wrap and refrigerate for 5 hours or overnight.

WHEN READY TO BAKE:
Heat oven to 350 degrees F.

Remove plastic wrap from tart and bake 30 to 35 minutes or until the top is golden and firm. Let cool for 10 minutes. Turn pan onto serving plate; remove pan and serve warm.

Makes 6 servings
Source: the Washington Apple Commission