A popular English dessert with fruit and caramel topping
Preparation Time :20 minutes
Cooking Time: 1 hours
Servings: 24
Ingredients
1 cup sugar
1/3 cup water
2 tbsp butter
4 large apples, peeled, cored, cut into 1/4 inch rounds
15 slices loaf bread, crust trimmed
1 1/2 cups NESTLE Fresh Milk combined with
1 1/2 cups NESTLE All Purpose Cream
1/2 cup sugar
6 pcs large eggs
Procedure
1. Combine sugar and water in a heavy small saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into 13 inchx9 inchx2 inches baking dish.
Preparation Time :20 minutes
Cooking Time: 1 hours
Servings: 24
Ingredients
1 cup sugar
1/3 cup water
2 tbsp butter
4 large apples, peeled, cored, cut into 1/4 inch rounds
15 slices loaf bread, crust trimmed
1 1/2 cups NESTLE Fresh Milk combined with
1 1/2 cups NESTLE All Purpose Cream
1/2 cup sugar
6 pcs large eggs
Procedure
1. Combine sugar and water in a heavy small saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into 13 inchx9 inchx2 inches baking dish.
2. Tilt dish to cover bottom with syrup. Cool.
3. Preheat oven to 350 degrees F.
4. Melt 2 tbsps. butter and beginning to color, about 4 minutes per side.
5. Arrange 1/3 of apples atop caramel in dish. Top apples with half of bread slices in single layer.
6. Whisk milk-cream mixture, sugar, and eggs in a large bowl to blend. Pour half the custard over bread. Arrange another 1/3 of apples over bread. Top with remaining bread slices in single layer. Pour remaining custard over, and top with the last 1/3 of apples. Let stand 30 minutes.
7. Bake pudding until custard is set and begins to brown on the sides, about 45 minutes. Let stand at least 15 minutes. Serve hot or warm.
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