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APPLE BREAD PUDDING
Bread puddings are quintessential, old-fashioned
comfort food. This one is made extra tasty by the
addition of sliced apple, raisins and walnuts.
2 red cooking apples
2 tablespoons softened butter or margarine
6 slices day-old bread (sandwich slice size; firm or
soft type)
2-3 tablespoons raisins
1/4 cup chopped walnuts
3 eggs
2/3 cup sugar
1 1/2 cups light cream
1 cup sweet apple cider
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
TO PREPARE:
Wash and core apples; peel if desired. Slice apples crosswise into 1/4” rounds; cut each
round in half.
Spread butter or margarine evenly over one side of each bread slice. Cut each slice
diagonally into 4 pieces. Position 8 bread quarters in bottom of Rice Bowl. Arrange one-
third of the apple pieces on bread. Repeat with two more layers. Prior to final apple
layer, sprinkle raisins and walnuts over surface. Then arrange remaining apple pieces
(7-8) in a decorative pinwheel pattern. Place any remaining apple pieces along the sides
of Rice Bowl.
In a small bowl, beat together eggs and sugar. Add cream and apple cider; whisk to
blend. Stir in cinnamon and nutmeg. Immediately pour over top of bread mixture. Cover
Rice Bowl with an 8 1/2” width of aluminum foil.*
Fill Steamer Base with water to “Hi” fill line. Position Steaming Bowl, Rice Bowl with
foil, and Cover. Steam the pudding for 73 minutes, or until a knife inserted into center
comes out clean. Allow to stand for 5-10 minutes before serving. Serve warm or at room
temperature. Garnish with vanilla ice cream or a whipped topping, if desired.
MAKES 8 (3/4 CUP) SERVINGS
*
Foil is necessary to prevent water condensation from dripping into pudding.
(See instructions for using a foil cover, Pages 10-11).
