Apple cheddar bread pudding

8 Servings

Ingredients

Quantity Ingredient
14 slices Firm white sandwich bread (about 1 pound)
½ cup (1 stick) unsalted butter; softened
¾ cup Granulated sugar
1½ teaspoon Cinnamon
½ teaspoon Nutmeg; freshly grated
3 pounds Granny Smith apples (about six)
1½ tablespoon Fresh lemon juice
½ cup Light brown sugar; packed
¼ cup ;water
1 cup Extra-sharp Cheddar (about four ounces); coarsely grated
4 larges Eggs
2¾ cup Milk
¼ teaspoon Salt

Directions

Preheat oven to 350 F.

Spread bread slices thinly on one side with ½ stick butter. In a small bowl stir together ¼ 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 ½ 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 ½ 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 ½ 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 ½ 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 Frances.M.Say@...

<Frances.M.Say@...> on Octosday,, ber 28, 1998

Related recipes