| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1993 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 1 1/2 |
c |
Firmly packed light brown sugar |
| 1/2 |
ts |
Cinnamon |
| 5 |
sl |
Homemade-style white bread; toasted and the |
|
|
; crustdiscarded |
| 5 |
sl |
Homemade-style raisin bread; toasted and the |
|
|
; crustsdiscarded |
| 1/2 |
|
Stick unsalted butter; softened (1/4 cup) |
| 1/2 |
lb |
Longhorn; (Colby) or mild |
|
|
; Cheddar, grated |
| 2 |
|
Granny Smith apples |
| 1 |
c |
Apple jelly; melted |
|
|
Vanilla ice cream as an accompaniment |
INSTRUCTIONS
In a saucepan simmer the water with the brown sugar until the sugar is
dissolved and stir in the cinnamon. Spread the 10 bread slices on one side
with the butter and halve each slice diagonally. Arrange half the white
bread and half the raisin bread, buttered sides down, decoratively in a
buttered 13-by 9-inch baking dish and sprinkle half of the Longhorn over
the bread. Peel the apples, grate them coarse, and sprinkle them over the
cheese. Top the apples with the remaining cheese and arrange the remaining
bread, buttered sides down, decoratively on top, trimming the bread as
necessary to fit in one layer. Pour the brown sugar syrup evenly over the
bread pudding, pressing down on the top slightly with a spatula, and let
the pudding stand, covered, for 1 hour.
Preheat the oven to 350F. Bake the pudding in the middle of the oven for 30
minutes, spread the jelly over the top, and let the pudding stand for 5
minutes. Serve the bread pudding warm with the ice cream.
Serves 8.
Gourmet April 1993
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