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Ingredientes
- 14 slc hard white sandwich bread - (abt 1 lb)
- 1/2 c. unsalted butter - (1 stick) softened
- 3/4 c. granulated sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp freshly-grated nutmeg
- 3 lb Fuji apples - (abt 6)
- 1 1/2 Tbsp. fresh lemon juice
- 1/2 c. light brown sugar - (packed)
- 1/4 c. water
- 4 ounce coarsely-grated extra-sharp Cheddar - (1 c
- 4 lrg Large eggs
- 2 3/4 c. lowfat milk
- 1/4 tsp salt
Direcciones
- Preheat oven to 350 degrees.
- Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 c. granulated sugar, cinnamon, and nutmeg and sprinkle proportionately over buttered sides of bread. Arrange bread, buttered-sides up, on baking sheets and toast in batches in middle of oven till just golden brown, about 15 min. Cold 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 heat remaining 1/2 stick butter with brown sugar over moderately-high heat, stirring, and add in apples and water. Cook mix, covered, over moderate heat, stirring occasionally, 10 min. Remove lid and cook apples till just tender and most liquid is evaporated, about 5 min more.
- Butter a 9-c. oval gratin dish or possibly a 13- by 9- by 2-inch shallow baking dish (about 3 qts). Arrange 1 layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mix proportionately over toasts and sprinkle proportionately with 1/2 c. Cheddar. Top with another layer of cinnamon toasts and remaining apple mix. Arrange reserved cinnamon toast, sugared-sides up, overlapping slightly, in a ring around edge of dish. In a bowl whisk together Large eggs, remaining 1/2 c. granulated sugar, lowfat milk, and salt and pour slowly and proportionately over apples. Refrigeratepudding, covered, at least 1 hour and up to 1 day.
- Preheat oven to degrees.
- Bake pudding in middle of oven 30 min. Sprinkle remaining 1/2 c. cheddar proportionately over top and bake pudding 15 min more.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 8 servings | |
| Calories 415 | |
| Calories from Fat 143 | 34% |
| Total Fat 16.22g | 20% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 448mg | 19% |
| Potassium 230mg | 7% |
| Total Carbs 59.4g | 16% |
| Dietary Fiber 1.3g | 4% |
| Sugars 38.6g | 26% |
| Protein 9.44g | 15% |
