Winesap apple pudding
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Bourbon |
| 1 | cup | Sugar |
| ¼ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground cloves |
| 2 | teaspoons | Ground cinnamon |
| 5 | Eggs | |
| 1 | quart | Heavy cream |
| 2 | teaspoons | Unsalted butter |
| 10 | slices | White bread, crusts trimmed |
| ½ | cup | Raisins |
| 2 | Winesap apples, peeled, cored and chopped | |
Directions
Preheat oven to 350 degrees F. Combine bourbon, sugar, spices, eggs and cream. Set aside.
Grease a 6 inch deep loaf pan with the butter Arrange 2-½ slices of bread on bottom of a loaf pan. Cover with one third of the raisins and apple pieces. Arrange 2-½ more slices; cover with more raisins and apples. Repeat a third time until all of the ingredients are used up. Don't place any raisins or apples on the top layer of bread.
Pour bourbon mixture over bread until it is all absorbed. Bake for about 1 hour, until firm. Cool overnight and serve cold or warm.
Serves 8
From: Asbury Park Press 9/21/94 Shared By: Pat Stockett From: Pat Stockett Date: 09-26-94