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Home -> Baked Goods -> Desserts
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound white bread slices, crusts removed, cut into 1 inch cubes 1 large Granny Smith apple, peeled, cored and diced 1 cup raisins 3 large eggs, separated 3/4 cup sugar 1/4 tsp. ground cinnamon 1/8 tsp. ground nutmeg 1/8 tsp. ground ginger 1/4 tsp. vanilla extract 1/4 tsp. salt 3 cups milk 2 tbsp. molasses
Directions
Preheat oven to 350 degrees. Butter the inside of a 6 cup souffle or casserole dish. Place the bread cubes on a sheet pan and bake about 5 minutes until crisp, stirring occasionally. Transfer the toasted bread cubes to a large bowl and add diced apples and raisins. Combine the egg yolks and sugar in a medium bowl and beat about 3 to 4 minutes until light and fluffy. Beat in the cinnamon, nutmeg, ginger, vanilla and salt. Combine the milk and molasses in a medium saucepan over medium heat. Heat to a simmer. Beat the warm milk into the egg yolk mixture. Place the egg whites in a medium bowl and beat until stiff peaks form. Fold the beaten egg whites into the milk mixture. Pour the sauce over the bread and stir to coat. Let stand 5 minutes until the bread is moistened. Spoon the bread pudding into the prepared dish. Bake about 40 minutes until the top is lightly browned and the pudding is puffed and set. Let the bread pudding stand 15 minutes before serving.
Serves 6.
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