| Oven: 325° Convection for 1 Hour
5-6 Green Apples - peeled
- 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
2 ½ cups Milk
2 tsp. Vanilla
2 cups Walnuts – roughly chopped
||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.
||Mix together apple coating mixture, and then combine with apples and set aside. Can be made the day before and kept in refrigerator.
||Grease a 9” x 13” baking dish.
||Using your hands, break up the Cinnamon Bread into medium pieces.
||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.
||Beat together eggs, vanilla and milk, and pour over scattered ingredients. Place remaining apples on the
top and scatter remaining walnuts.
||Spray aluminum foil with Pam, cover baking dish and refrigerate overnight.
||In the morning, preheat oven to 325º F. Remove the bread pudding from the refrigerator, and bring to room temperature for about 10 minutes.
||Bake the mixture covered with foil for 40 minutes at 325º F convection.
||Remove from oven and let sit for 15-20 minutes.
||Serve warm with Vanilla Cream Sauce.
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.