-JUDI M. PHELPS
1 Egg
1/4 c Milk
1 Stick (4 oz) butter; melted
4 c Stale French bread cubes;
-3/4-inch
3 oz Cheddar cheese cut into
-1/4-inch dice (about 2/3
-cup)
1/2 c Walnuts; chopped
1 ts Ground cinnamon
3/4 c Dark brown sugar; packed
1/2 c Raisins
1 md Apple; peeled, cored, and
-cut into 3/8-inch dice
1/2 ts Vanilla extract
Poor Man’s Rum and Butter
Sauce (see separate recipe)
Whipped cream or
Vanilla ice cream
Preheat oven to 350 degrees F. In a large bowl, beat together egg,
milk, and melted butter. Add bread cubes and toss to moisten evenly.
Add cheese and nuts and sprinkle on cinnamon. Stir gently to combine.
In a medium saucepan, combine brown sugar, raisins, apple, and 1 cup
water. Cook over medium heat until apple is just softened, about 3
minutes. Remove from heat and stir in vanilla.
Place half of bread mixture in bottom of a buttered 1-1/2 quart
casserole. Spread evenly. With a slotted spoon, lift raisins and
apples from syrup and distribute over bread. Cover with remaining
bread mixture. Pour syrup evenly over surface. With back of a wooden
spoon, press bread mixture to soak with syrup.
Bake 30 to 35 minutes, or until top is lightly browned and pudding is
set. Serve warm with rum sauce, whipped cream, or vanilla ice cream.
Yields
6 Servings