| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
8 |
-10 |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
lb |
Corn bread |
|
|
OR |
|
|
Corn toaster cakes |
| 3 |
c |
Milk |
| 3 |
|
Granny Smith Apples |
|
|
Peeled, cored, and cubed |
| 3 |
|
Eggs |
| 3/4 |
c |
Firmly packed brown sugar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Light cream |
| 1/4 |
c |
Bourbon |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Cut the cornbread into one inch cubes.
Preheat the oven to 350 degrees.
Grease the bottom of a GLASS or Ceramic 9 1/2 x 13 1/2 x 2 inch baking dish
with 2 teaspoons of the butter. Scatter the corn bread cubes in an even
layer. Pour 1 1/2 cups of the milk over top and set aside for 20 minutes.
Scatter the apples over the bread. In a separate bowl, combine the eggs,
sugar, salt, remaining milk, cream, bourbon and vanilla until smooth Pour
over the bread and apples and mix to coat and submerge all the bread.
Scatter the remaining butter in pieces over the top.
Bake in the preheated oven for one hour, until top is brown and custard is
set.
Allow the pudding to cool for at least 10 minutes before serving.
Per Serving: 423 cal; 10 gm protein; 58 gm carb; 15 gm fat; 134 mg chol; 7
gm sat fat; 529 mg sodium
Washington Post 3/6/96 == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Posted to MM-Recipes Digest by Frances.M.Say@bakernet.com
<Frances.M.Say@bakernet.com> on Octosday,, ber 28, 1998
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