Apple Bourbon Corn Bread Pudding

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Apple Bourbon Corn Bread Pudding Ingredients

2 tb Unsalted butter	3 Eggs
1 lb Corn bread	3/4 c Firmly packed brown sugar
OR	1/4 ts Salt
Corn toaster cakes	1 c Light cream
3 c Milk	1/4 c Bourbon
3 Granny Smith Apples	1 ts Vanilla
Peeled, cored, and cubed

Instructions for Apple Bourbon Corn Bread Pudding

Cut the cornbread into one inch cubes. Preheat the oven to 350 degrees. Grease the bottom of a GLASS or Ceramic 9 1/2 x 13 1/2 x 2 inch baking dish with 2 teaspoons of the butter. Scatter the corn bread cubes in an even layer. Pour 1 1/2 cups of the milk over top and set aside for 20 minutes. Scatter the apples over the bread. In a separate bowl, combine the eggs, sugar, salt, remaining milk, cream, bourbon and vanilla until smooth Pour over the bread and apples and mix to coat and submerge all the bread. Scatter the remaining butter in pieces over the top. Bake in the preheated oven for one hour, until top is brown and custard is set. Allow the pudding to cool for at least 10 minutes before serving. Per Serving: 423 cal; 10 gm protein; 58 gm carb; 15 gm fat; 134 mg chol; 7 gm sat fat; 529 mg sodium Washington Post 3/6/96 == Courtesy of Dale & Gail Shipp, Columbia Md. == Posted to MM-Recipes Digest by Frances.M.Say@bakernet.com on Octosday,, ber 28, 1998

Main Ingredient: ApplesCuisine: Uncategorized