Bread Pudding Recipe - Cooking Index
Bread Pudding Recipe - Cooking Index
| 8 tablespoons | 120ml | Unsalted butter |
| 1/2 | French bread or baguette, with crust - cut in 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 | 237ml | Walnuts |
| 1/2 lb | 227g / 8oz | Cream cheese - chilled and chopped |
| Crema or heavy cream - see * Note |
* Note: See the "Crema" recipe which is included in this collection.
Preheat the oven to 350 degrees. Butter a 13- by 9-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 440 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.
This recipe yields 8 to 10 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6105 broadcast 09-23-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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