The Parent Farmhouse B&B

St. Albans-Georgia, Vermont

Specialty Recipe

Bread-Apple Pudding with Custard

The Parent Farmhouse B&B Website

My sister runs a mom and pa general store in the small town of Franklin, VT. She serves this to her customers. They all love it!

Ingredients

4 apples, peeled and cut up

6 eggs, beaten until frothy

2 cups brown sugar

3 teaspoons vanilla

3 teaspoons cinnamon

9 teaspoons melted butter

4 cups milk

1 cup raisins (optional)

18 slices dried bread, cubed

Custard Pie Filling:

4 eggs

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

2-1/2 cups milk

1/4 teaspoon ground nutmeg

Custard Pie Filling: Mix ingredients together in a 9 x 13-inch pan. Cook custard in water bath (set your 9 x 13-inch pan in a large pan filled with water) until custard starts to settle, about 25 minutes at 350 degrees. I make half this recipe for a 9 x 13-inch pan.

Heat apple pieces with a small amount of water in a shallow pan, just enough to soften apples. Drain. Beat eggs until frothy. Mix in brown sugar, vanilla, cinnamon, and butter; beat until well blended. Stir in milk and raisins. Stir in cubed bread. Toss to soak the bread and let stand 5 minutes. Add apples. Add completed bread mixture on top of the custard. Cook at 325 degrees for about 30 minutes, then increase the heat to 425 degrees and cook for 15 more minutes.

• The Parent Farmhouse on VirtualCities.com
• The Parent Farmhouse B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)