for family meals :
and Apple Bread Pudding with Cider Sauce
recipe was submitted by Karen.
are as many recipes for bread pudding as there
are bakers. And most of them contain generous
amounts of heavy cream and butter which laden
the pudding with fat. In this version, we substitute
milk to reduce the fat and add lots of fruits.
Finally, it’s served with a cornstarch-thickened
sauce that has a rich-tasting texture".
1 pound loaf cinnamon-raisin bread, sliced
1 quart reduced-fat (2%) milk
3/4 cup firmly packed light brown sugar
2 tablespoons lemon zest
1 tablespoon vanilla extract
5 large eggs
2 Jonagold or Golden Delicious apples, cored
1 cup fresh or frozen cranberries
1/2 cup walnuts
3 cups apple cider
1 tablespoon cornstarch dissolved in 1 tablespoon
2 tablespoons half-and-half
bread slices on rack in oven and bake until
bread is dry but not toasted - about 15 minutes.
Remove from oven and set aside.
oven heat to 350ºF.
a 10-inch tube pan.
medium saucepan, combine milk, brown sugar,
lemon zest, and vanilla; heat, stirring, just
until sugar dissolves.
large bowl, beat eggs until frothy. Slowly stir
in milk mixture.
bread into bite-size pieces and add to bowl.
in apples, cranberries, and walnuts.
bread pudding mixture aside five minutes or
until bread absorbs most of liquid and softens.
into prepared pan and bake 40 to 45 minutes
or until pudding sets and feels firm to the
touch. Set aside to cool.
pudding cools, prepare Cider Sauce
medium saucepan, simmer cider until reduced
constantly, add cornstarch mixture.
stirring, until mixture thickens.
from heat and stir in half-and-half.
pudding onto serving plate.