8 tb Unsalted butter
1/2 l French bread or baguette,
-with crust; cubed
1 lb Brown sugar
1 1/2 c Water
1 1/2 ts Cinnamon; ground
2 lg Granny Smith apple peeled;
-cored and chopped
1 c Walnuts
1/2 lb Cream cheese; chilled and
-chopped
Preheat the oven to 350 degrees. Butter a 13×9-inch glass casserole or
lasagna pan. Melt the butter in a medium saucepan, add the bread cubes and
stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes
or until lightly brown and crisp. Remove the bread and turn the oven
temperature up to
440 degrees.
Combine the sugar and water in a saucepan and bring to a boil. Remove from
the heat. Stir in the cinnamon and set aside.
In a large mixing bowl, combine the chopped apples, walnuts, cream cheese
and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to
evenly distribute. Transfer the mixture to the prepared pan.
Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an
additional 5 minutes, without stirring, until the top is golden brown and
crusty and the liquid is almost gone. Serve warm with pitchers of heavy
crema or heavy cream for adding at the table.
Yield: 8 to 10 servings
Yields
10 Servings