Source: Adapted from “The New Vegetarian Epicure” cookbook
If it’s fall right now, and you live in Switzerland, you will quickly notice that Apples are in abundance-especially if there has been a good end to the summer with warm temperatures. We moved to Switzerland Summer 2011, and the people around here say, it’s the best apple season they have had in decades! Either way, typically where you live there are apples galore! Here’s a nice fall recipe. Enjoy.
|10-12 medium apples||6 Tbs. melted butter|
|2 ½ cups water||½ cup raisins|
|¾ cup sugar||4 eggs|
|2 tsp. cinnamon||2 cups milk|
|dash nutmeg||½ tsp. vanilla|
|1 ½ quarts cubed French bread cut in ½ in cubes||chopped walnuts|
|2/3 cup cream||2 Tbs. brown sugar|
garnish: 1-2 cups softly beaten heavy cream
Peel and core the apples, quarter them and cut the quarters crosswise in thick slices. Combine the prepared apples in a large, non0reactive pot with the water, sugar, cinnamon, and nutmeg. Bring the water to a boil, then lower the heat to medium and let the apples simmer, stirring often, until they are perfectly soft and most of the liquid has cooked away. This may take 30-45 minutes, and some of the apple slices will fall apart into a sauce.
Put the bread cubes in a large mixing bowl. Drizzle the melted butter over the bread and immediately toss the cubes, distributing the butter as evenly as possible. Spread the buttered bread cubes on a baking sheet and toast them in a 400* oven for about 10 minutes, or until they are golden brown.
Return the toasted bread to the big mixing bowl, and stir in the cooked apples and the raisins.
Beat together the eggs, milk and vanilla, and mix this custard into the apples and bread. Let the pudding mixture stand for a few minutes as the bread absorbs the liquid, then give it another stir and spoon I into a large battered gratin dish. Sprinkle the chopped walnuts and brown sugar over the top.
Bake the pudding at 350* for 40 minutes. Serve it warm, with slightly beaten heavy cream on the side.