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Name: Apple Bourbon Corn Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb Unsalted butter; 1 lb Corn bread; Corn toaster cakes; 3/4 c Brown Sugar firmly packed; 1/4 c Bourbon; 1 ts Vanilla; 3 Granny Smith Apples; 3 Eggs; 1/4 ts Salt; 1 c Light cream; 3 c milk; Peeled, cored, and cubed

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INGREDIENTS

2 tb Unsalted butter
1 lb Corn bread
OR
Corn toaster cakes
3/4 c Brown Sugar ; firmly packed
1/4 c Bourbon
1 ts Vanilla
3 Granny Smith Apples
3 Eggs
1/4 ts Salt
1 c Light cream
3 c milk
Peeled, cored, and cubed

Servings

INSTRUCTIONS

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

NOTES

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Apple Bourbon Corn Bread Pudding

2 tb Unsalted butter
1 lb Corn bread
 OR
 Corn toaster cakes
3/4 c Brown Sugar firmly packed
1/4 c Bourbon
1 ts Vanilla
3 Granny Smith Apples
3 Eggs
1/4 ts Salt
1 c Light cream
3 c milk
 Peeled, cored, and cubed

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  <Frances.M.Say@bakernet.com> on Octosday,, ber 28, 1998

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Nutrition

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Serving Size: 1 Serving (522g)
Recipe Makes: 8 -10

Calories: 1096
Calories from Fat: 661 (60%)

Amt Per Serving		% DV

	Total Fat 73.4g	98 %
	Saturated Fat 41g	205 %
	Monounsaturated Fat 22.8g
	Polyunsanturated Fat 4.2g
Cholesterol 617.4mg		190 %
Sodium 680.5mg		23 %
Potassium 625mg		16 %
Total Carbohydrate 86.8g		26 %
	Dietary Fiber 3g	12 %
	Sugars, other 83.8g
Protein 22.7g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1096

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