Apple Bread Pudding (Capirotada)

Recipe Ingredients

8 tablespoons	120ml	Unsalted butter - (1 stick)
1/2		Loaf French bread or baguette with crust - cut into small cubes
1 lb	454g / 16oz	Brown sugar
1 1/2 cups	355ml	Water
1 1/2 teaspoons	7.5ml	Ground cinnamon
2 teaspoons	10ml	Granny Smith apples - peeled, cored, (large) and chopped
1 cup	146g / 5.1oz	Walnuts - chopped
1/2 lb	227g / 8oz	Cream cheese - chilled and chopped
		Crema or heavy cream - see *Hints

Recipe Instructions

Preheat the oven to 350 degrees. Butter a 9- by 13-inch glass casserole or lasagna pan.

Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees.

Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside.

In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan.

Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden-brown and crusty and the liquid is almost gone. Serve warm with pitchers of Crema or heavy cream for adding at the table.

Hints

See the "Crema" recipe which is included in this collection.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E19 broadcast 02-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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