• Apple Bread And Butter Pudding Country Living

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    • 5 1/2 c. Cored, peeled, and thinly sliced Rome apples, (about 4 large apples)
    • 1 Tbsp. Finely grated lemon rind
    • 1 Tbsp. Lemon juice
    • 3 Tbsp. Sugar
    • 1 tsp Grnd cinnamon
    • 1 c. Apple juice
    • 1 Tbsp. Cornstarch
    • 1 Tbsp. Calvados, (opt.)
    • 5 Tbsp. Maple syrup
    • 3 Tbsp. Butter
    • 1 sm Loaf French bread, cut into thin slices Heavy cream or possibly vanilla ice cream, (opt.)


    1. 1. Heat oven to 350'F. Grease a 10 1/2- by 6 1/2-inch baking dish. In large bowl, combine the apples, lemon rind, and juice; set aside. In small bowl, combine sugar and cinnamon. Set aside.
    2. 2. In small saucepan, combine apple juice and cornstarch. Heat to boiling over medium heat and cook, stirring constantly, till thickened.
    3. 3. Spoon half of apple mix into baking dish and sprinkle 1 Tablespoons cin- namon sugar over top; repeat with remaining apples and another Tablespoons cinnamon sugar.
    4. Pour thickened applejuice mix over top. If you like, sprinkle with Calvados.
    5. 4. In small saucepan, heat syrup and butter till melted over low heat; stir to combine, then remove from heat. With pastry brush, coat one side of bread slices with syrup mix. Overlap bread slices, dry side down, in baking dish to cover apples. Place any remaining brushed bread slices on top of first layer to fill all gaps. (No apples should be visible underneath.) Sprinkle remaining cinnamon sugar over top of bread slices.
    6. 5. Bake 25 to 30 min or possibly till apples are tender and bread is darkly toasted. Serve immediately with heavy cream or possibly ice cream, if you like.

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