14 sl Firm white sandwich bread
-(about 1 pound)
1/2 c (1 stick) unsalted butter;
-softened
3/4 c Granulated sugar
1 1/2 ts Cinnamon
1/2 ts Nutmeg; freshly grated
3 lb Granny Smith apples (about
-six)
1 1/2 tb Fresh lemon juice
1/2 c Light brown sugar; packed
1/4 c ;water
1 c Extra-sharp Cheddar (about
-four ounces); coarsely
-grated
4 lg Eggs
2 3/4 c Milk
1/4 ts Salt
Preheat oven to 350 F.
Spread bread slices thinly on one side with 1/2 stick butter. In a small
bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and
sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides
up, on baking sheets and toast in batches in middle of oven until just
golden, about 15 minutes. Cool cinnamon toast on racks and quarter each
slice into triangles, reserving 24 triangles.
Peel, quarter, and core apples. Cut apples lengthwise into thin slices
and in a bowl toss with lemon juice. In a large heavy skillet melt
remaining 1/2 stick butter with brown sugar over moderately high heat,
stirring, and add apples and water. Cook mixture, covered, over moderate
heat, stirring occasionally, 10 minutes. Remove lid and cook apples until
just tender and most liquid is evaporated, about 5 minutes more.
Butter a 9-cup oval gratin dish or a 13″ x 9″ x 2″ shallow baking dish
(about 3 quarts). Arrange one layer of cinnamon toasts in dish; breaking
triangles to fit. Spoon half of apple mixture evenly over toasts and
sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon
toasts and remaining apple mixture. Arrange reserved cinnamon toast,
sugared sides up, overlapping slightly, in a ring around edges of dish.
In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk,
and salt and pour slowly and evenly over apples. (Chill pudding, covered,
at least 1 hour and up to 1 day).
Preheat oven to 350 F.
Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup
Cheddar evenly over top and bake pudding 15 minutes more. Serves 8 to 10.
“
Yields
8 Servings