Recipe by Barb G.
This super-easy, crisp and custardy ode to autumn makes the most of the season's Golden Delicious apples by using simple supermarket ingredients. Store-bought cinnamon raisin bread means all the flavor with half the effort. Time does not include cooling time.
- 8 slices cinnamon raisin bread, quartered
- 1 lb golden delicious apple, peeled, halved lengthwise, cored and thinly sliced crosswise (2 medium)
- 1⁄2 cup sugar or 1⁄2 cup Splenda sugar substitute, plus
- 3 tablespoons sugar
- 3 cups half-and-half
- 6 large eggs
- 1⁄4 teaspoon salt
Directions See How It's Made
- Put oven rack in middle position and preheat oven to 375°F.
- Arrange quartered bread in 1 layer on a large(17-by 13-inch)baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet; leave oven on.
- Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated; Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden about 15 minutes.
- Combine bread and apples in a 2-quart souffle or 2-inch deep baking dish(about 8-by 12-inch oval) Note; when I made this I layered the bread putting the apples between the layer of bread using an 8x8x2-inch glass baking dish.
- Whisk together half and half, eggs, and remaining 1/2 cup sugar with salt in a bowl; then pour mixture over bread and apples; Let soak at room temperature 15 minutes.
- Bake in a water bath(see note at bottom of page) until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for a souffle dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a wire rack, about 1 hour (pudding will continue to SET as it cools).
- To prepare water bath for baking; put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the pan with the pudding in it.