Procedures:
A luscious caramel-pecan layer starts on the bottom and ends on top.
Peel , core , and slice apples ( should have 2 cups) . In a small saucepan
combine apple slices and 1/4 cup water. Bring to boil; reduce heat. Cook ,
covered , over medium-low heat for 5 to7 minutes or till apples are tender ,
stirring occasionally. Drain in a colander. Transfer apples to a small
bowl. Gently stir cinnamon into cooked apples. Set aside.
In the same small saucepan combine brown sugar , light-colored corn syrup ,
and margarine or butter. Cook and stir over medium heat till mixture just
comes to a boil. Remove from heat. Pour mixture into a 2-quart square
baking dish. Sprinkle pecans over all.
In a medium mixing bowl combine the eggs , milk , vanilla , and nutmeg.
Arrange a layer of half the bread slices in the baking dish atop the
caramel mixture , trimming bread to fit. Spoon cooked apples evenly over
bread layer. Arrange remaining bread slices on top. Carefully pour the egg
mixture over bread , pressing the bread down gently to moisten the slices
completely. Cover with plastic wrap and refrigerate for at least 3 hours or
up to 24 hours.
At serving time , remove the plastic wrap. Bake , uncovered , in a 325o oven
for 40 to 45 minutes or till a knife comes out clean. Remove from oven; run
a knife around edge to loosen. Let stand for 1 ny remaining caramel mixture
in dish over pudding.) Cut into triangles. Serve warm or cool. Makes 8
servings.
Recipe by : : New Hope Bed and Breakfast , Bristol , Tennessee
Posted to MC-Recipe Digest V1 #1048 by Carriej999 on
Jan 27 , 1998
This recipe is Category of : breakfast | Desserts
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