Apple And Bread Pudding
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- 1 lb
- russet apples,quartered,cored, peeled, sliced
- 2 oz
- about a large handful of stale breadcrumbs
- 1/2 c
- 1/3 c
- pinch of salt
- pinch of powdered cinnamon
1Cook the apples in about 3 tablespoons butter, tossing from time to time, until tender and translucent---20 to 30 minutes. Cook the breadcrumbs in the remaining butter(eventually adding more if necessary) over very low heat, stirring regularly, until they are uniformly golden and crisp.
2Spread the crumbs in the bottom of a lightly buttered casserole , arrange the apples on the bed of crumbs, sprinkle with a pinch of cinnamon, whisk together the milk, eggs,sugar, and salt, and pour the liquid slowly over the apples so as not to displace them. Bake at 325degrees F. For about1/2 hour.