| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs, Dairy |
|
Cob/crisp-d, Fruit-des, Nut-des |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Finely chopped walnuts |
| 1/4 |
c |
Flour |
| 3/4 |
ts |
Ground cinnamon |
| 1 |
pn |
Salt |
| 4 |
tb |
Chilled butter |
| 4 |
sl |
Dried out egg bread; brioche or challah bread, crusts removed and cut into 3/4inch cubes |
| 1/3 |
c |
Melted butter |
| 1 |
c |
Raisins soaked in rum; port or cognac |
| 4 |
|
Granny smith or golden delicious apples, peeled and cored, quartered and sliced |
|
|
Vanilla ice cream or whipped cream, for garnish |
INSTRUCTIONS
Mix walnuts, flour, cinnamon and salt together, set aside.
Preheat the oven to 375 degrees. Lightly butter a 9 inch square baking pan.
Cut the chilled butter into the walnut and cinnamon flour, with a pastry
blender or fork until it is like coarse crumbs; set aside.
Drizzle melted butter over cubed bread to coat, then toss with apples and
raisins
Transfer apples and bread to a baking dish and top with walnut flour
topping; bake for 45 minutes or until crisp. Serve hot or warm with ice
cream.
Yield: 6 servings
Note that if you are starting out with fresh bread, then dry it out first
in an oven
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6633 Posted to MC-Recipe Digest
V1 #718 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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