Apple Bread Pudding – Mid-Century Recipe Guest Test Sunday
 
Ingredients
Apple Bread Pudding
  • 8 slices bread
  • 1½ cups hot milk
  • 4 tablespoons butter or margarine
  • 5 eggs
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup raisins
  • 1 apple, pared and diced (1 cup)
  • ¼ cup brown sugar
Lemon Sauce
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 1 cup boiling water
  • 1 tablespoon butter or margarine
  • 1 teaspoon shredded lemon peel
  • 1 tablespoon lemon juice
Instructions
  1. Toast bread on baking sheet in oven till golden; cut in ½-inch cubes (5½ cups). Turn into butter 1½-quart casserole. Add hot milk and butter or margarine; let stand 30 minutes.
  2. Beat eggs till light. Add salt, granulated sugar, cinnamon, nutmeg, raisins, and apple; stir into bread mixture. Sprinkle brown sugar over pudding. Bake, uncovered, at 300° for 45 minutes.
  3. Top with Lemon Sauce: Mix ½ cup granulated sugar, 1 tablespoon cornstarch, and ⅛ teaspoon salt. Slowly add 1 cup boiling water. Cook and stir till thick and clear; remove from heat. Add 1 tablespoon butter or margarine, 1 teaspoon shredded lemon peel, and 1 tablespoon lemon juice; blend.
  4. Makes 6 to 8 servings.
Recipe by The Mid-Century Menu at http://www.midcenturymenu.com/2014/04/apple-bread-pudding-mid-century-recipe-guest-test-sunday/