4 cups “lite” white bread cubes (about 6 slices) 1 medium apple, chopped 1 cup raisins 2 large eggs 12 ounces non-fat evaporated skimmed milk 1/2 cup apple juice 1/4 cup Splenda 1 1/2 teaspoons cinnamon Cooking spray
Preheat oven to 350°. Spray an 11×7 inch baking dish with cooking spray.
Combine bread cubes, apple, and raisins.
Beat eggs in a medium bowl. Stir in evaporated milk, apple juice, Splenda, and cinnamon; mix well.
Pour egg mixture over bread mixture, pressing bread into egg mixture.
Let stand for 10 minutes. Pour into baking dish.
Bake at 350° for 40-45 minutes, or until set and apples tender.
Total time: 1 hr Preparation time: 20 minutes
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
2/3 cup white vermouth, apple cider, or apple juice 6 Seckel or Forelle pears, quartered lengthwise* 6 lady apples, halved crosswise* 3 whole star anise 3 tablespoons sugar 1 recipe Cinnamon Custard (below)
In a large skillet cook vermouth or apple cider over low heat just to boiling. Carefully add pears, apples, and star anise to the hot liquid. Sprinkle sugar over fruit. Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.
To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls. Discard poaching liquid. Drizzle fruit with Cinnamon Custard.
*Note: Core fruit, if desired.
Makes 6 servings.
Cinnamon Custard: 1 egg; beaten 2/3 cup milk 4 teaspoons sugar 1/2 teaspoon vanilla dash of ground cinnamon
In a small, heavy-bottomed saucepan combine egg, milk, and sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in vanilla and cinnamon.
Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process.
Serve immediately or cover and chill up to 24 hours.
12 slices stale or lightly toasted bread, diced 3 cups light cream 3 egg yolks, well beaten 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 cup peach preserves 1/2 cup seedless raisins Hard Sauce, recipe follows
Preheat oven to 350°. Place bread in a buttered 13x9x2-inch baking dish.
Next, blend together cream, egg yolks, sugar, salt, vanilla, cinnamon and nutmeg. Add preserves and raisins; beat well and pour over the bread. Stir gently with a fork until the ingredients are well blended.
Place dish in a pan containing 1 inch of hot water and bake for 45 minutes or until almost set in the center.
Makes 8 to 10 servings. Serve with Hard Sauce.
Hard Sauce: 1 cup confectioners’ sugar 4 tablespoons butter 1/8 teaspoon salt 2 tablespoons brandy 1/4 cup cream 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice
Sift confectioners’ sugar into a small bowl.
In a medium bowl, beat butter until soft. Gradually add the sugar and beat until well blended and fluffy. Add remaining ingredients and beat until smooth. When sauce is very smooth, refrigerate and chill thoroughly before serving.
5 Granny Smith or Pippin apples, peeled, cored and sliced 4 ounces butter 1/2 cup packed brown sugar 1/4 cup granulated sugar 2 teaspoons ground cinnamon 2 teaspoons lemon zest 1/2 cup raisins 1 tablespoon apple juice or water 1/2 cup walnuts, chopped 2 8 x 12-inch puff pastry dough sheets egg wash, 1 beaten egg with 1 ounce water
In a large saute pan, melt butter over medium heat. Add sugars, lemon zest, raisins and cinnamon mixing well. Add apple juice or water. This mixture will begin to caramelize to form a glaze.
Place sliced apples in a mixing bowl. Pour warm glaze over apples and mix well to coat evenly. Place puff pastry dough sheets on floured work surface. Brush with egg wash.
Portion glazed apples lengthwise down the center of the dough sheets. Sprinkle generously with walnuts and streusel. Fold over one side of the pastry to cover apples then fold over the other side to encase the mixture. Fold under edges to seal.
Carefully turn over filled pastry and place on baking sheet. Brush with egg wash and sprinkle with additional streusel.
Bake in preheated oven at 400° for 15 to 20 minutes or until golden brown. Cool slightly and dust with confectioners’ sugar. Slice with a serrated knife.
Tied in cheesecloth: 1 piece cinnamon stick, 1″ long 4 star anise 4 cardamom pods 2 whole cloves 6 large navel oranges, peeled, pith removed and halved lengthwise 12 dried figs, halved 1/3 cup walnuts, hazelnuts or pistachios, chopped
Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup. Remove fruit to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.
Yields 6 servings.
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