We just got back from our favorite U-Pick apple farm and this appears to have been a great year for apples. Not so great for my tomatoes, but I don’t want to talk about that. We have a Caramel Apple Crisp and an Apple Bread Pudding in the oven as we speak. How great they smell! It makes me thankful that we are moving into our fall season. The smells, the baking, the family. My favorite time of year is coming. Of course, I think I said that when spring was headed our way. I meant it then, I mean it now. I guess I’m old enough to just roll with it. Enjoy your week!
1 (1-pound) day-old baguette or loaf of Italian bread , cubed
1 /2 cup diced apples
1 /2 cup raisins
4 large eggs
1 cup whole milk
1/2 cup plus 2 tablespoons sugar
1 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
Whipped cream for serving (optional)
Directions: Generously coat an 8-inch square baking dish with butter. Mix apples, raisins, cinnamon and bread cubes together. Place the cubes in the dish. Whisk the eggs in a large bowl. Add the milk, 1/2 cup sugar, whipping cream, vanilla extract, and cinnamon. Whisk again until the mixture is well blended
Heat the oven to 350 degrees. Pour the egg mixture over the bread. Let the ingredients stand for 15 to 20 minutes to allow the bread to absorb the custard. Use a spoon to occasionally push down the bread cubes as they soak
Sprinkle the remaining 2 tablespoons of sugar over the pudding, bake the pudding until it’s puffed and golden brown on top and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Serve with whipped cream if desired.
Apple Filling:
5 large Granny Smith apples – peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water
1 1/2 cups all-purpose flour
1 /2 cup brown sugar
1 /2 cup quick cooking oats
1 /2 cup butter, softened
Caramel Sauce:
1/ 2 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk or 5 tablespoons half and half or cream. (can use milk)
Directions: Preheat oven to 350 F. In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 9×13 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan, over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Keep writing, have a great week, and we’ll talk more next time. Please contact me at Susie cooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
