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| Oven: 325° Convection for 1 Hour |
Serves: 12 |
5-6 Green Apples - peeled
Mix together:
- ½ cup White sugar
- ½ cup Brown sugar
- ¼ cup Flour
- ¼ cup Lemon juice
- 1 teaspoon Cinnamon (heaping)
- ½ teaspoon Nutmeg
1 to 2 loaves Cinnamon Bread
12 Eggs
2 ½ cups Milk
2 tsp. Vanilla
2 cups Walnuts – roughly chopped
| 1. |
Peel apples, cut in half, and then slice each ½ into 3rds, or quarters if large.
Spritz apples with a little lemon and set aside while preparing apple mixture. |
| 2. |
Mix together apple coating mixture, and then combine with apples and set aside. Can be made the day before and kept in refrigerator. |
| 3. |
Grease a 9” x 13” baking dish. |
| 4. |
Using your hands, break up the Cinnamon Bread into medium pieces. |
| 5. |
Alternately scatter Cinnamon Bread, along with 3/4 of the walnuts, and 3/4 of the coated apples into the well-greased baking dish. Set aside remaining walnuts and apples. |
| 6. |
Beat together eggs, vanilla and milk, and pour over scattered ingredients. Place remaining apples on the
top and scatter remaining walnuts. |
| 7. |
Spray aluminum foil with Pam, cover baking dish and refrigerate overnight. |
| 8. |
In the morning, preheat oven to 325º F. Remove the bread pudding from the refrigerator, and bring to room temperature for about 10 minutes. |
| 9. |
Bake the mixture covered with foil for 40 minutes at 325º F convection. |
| 10. |
Remove from oven and let sit for 15-20 minutes. |
| 11. |
Serve warm with Vanilla Cream Sauce. |
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VANILLA CREAM SAUCE
2 cups whipping cream
3 Tbs. sugar
1 Tbs. cornstarch
1 Tbs vanilla
In a saucepan bring 1 ½ cups of whipping cream to a boil and then remove from heat. In another bowl combine remaining ½ cup whipping cream, sugar and cornstarch. Blend until smooth.
Whisk cornstarch mixture into hot whipping cream until smooth.
Return to heat. Bring to a boil and cook until slightly thickened.
Remove from heat. Stir in vanilla. Cover. Refrigerate for 30 minutes or until cool. |
