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Apple cinnamon Bread Pudding

  • 1 1/4 pound Golden Delicious, Gala or Granny Smith apples, peeled,
  • quartered, cored, sliced (3 cups)
  • 1/3 cup sugar mixed with 1 teaspoon ground cinnamon (set 1 teaspoon aside)
  • 3 tablespoons butter or margarine, melted
  • 4 large eggs
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 9 slices cinnamon-raisin bread, cut in 1/2" cubes

Place oven rack in middle position. Heat oven to 350 degrees. Lightly grease 9 or 10" deep-dish pie plate. Have ready a roasting pan larger than the pie plate. In a large bowl, toss apple slices with 2 tablespoons cinnamon-sugar. Place a large skillet over med. heat. Add 1 tablespoon butter and spread half of the apples to cover bottom. Cook 1 min. per side or until partially cooked. remove to a large plate. Repeat with another 1 tablespoon butter and remaining apples. Add to plate. Meanwhile, put eggs, milk, vanilla and remaining cinnamon-sugar i n the bowl. Add remaining 1 tablespoon melted butter and whisk until ingredients are well blended. spread bread cubes in pie plate. Arrange apple slices in concentric circles on top. Pour egg mixture evenly over apples; sprinkle with reserved 1 teaspoon cinnamon-sugar. Set pie plate in roasting pan. Place pan on middle rack and add very hot water to roasting pan to come halfway up sides of pie plate. Bake for 40-45 min. until a knife inserted near center comes out clean. remove pie plate from water. serve warm, at room temperature or cold.

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