Recipe: Apple-Cinnamon Bread Pudding

Apple-Cinnamon Bread Pudding
rec.food.recipes/Nancy/2001
Servings: 10

1 1/4 pounds Golden Delicious, Gala or Granny Smith apples, peeled, quartered, cored, sliced (3 cups)

Cinnamon Sugar
1/3 cup sugar -- mixed with
1 teaspoon ground cinnamon (set 1 teaspoon mixture aside)
3 tablespoons butter or margarine -- melted
4 large eggs
2 cups whole milk
1 teaspoon vanilla extract
9 slices cinnamon-raisin bread cut in 1/2-inch cubes

Place oven rack in middle position. Heat oven to 350 degrees. Lightly grease 9 or 10-inch deep-dish pie plate. Have ready a roasting pan larger than the pie plate.

In a large bowl, toss apple slices with 2 tablespoons cinnamon-sugar.

Place a large skillet over medium heat. Add 1 tablespoon butter and spread half of the apples to cover bottom. Cook 1 minute per side or until partially cooked; remove to a large plate. Repeat with another 1 tablespoon butter and remaining apples. Add to plate.

Meanwhile, put eggs, milk, vanilla and remaining cinnamon-sugar in the bowl. Add remaining 1 tablespoon melted butter and whisk until ingredients are well blended.

Spread bread cubes in pie plate. Arrange apple slices in concentric circles on top. Pour egg mixture evenly over apples; sprinkle with reserved 1 teaspoon cinnamon-sugar. Set pie plate in roasting pan. Place pan on middle rack and add very hot water to roasting pan to come halfway up sides of pie plate.

Bake for 40-45 min. until a knife inserted near center comes out clean. Remove pie plate from water. Serve warm, at room temperature or cold.