2 cup nonfat milk
3/4 cup maple syrup
1 tbsp ground cinnamon
1 cup egg whites (6-8 eggs)
4 cup diced bread
2 cup apple, peeled, cored and
1 diced
1 cup raisins
A Recipe for
Apple Bread Pudding
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Food is an important part of a balanced diet. |
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I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
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This Recipe for Apple Bread Pudding is one of thousands in the Recipes-to-go Fruit Cookbook.
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
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Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
This is a recipe for Apple Bread Pudding from the recipe cookbook of Recipes-to-go (Fruit)
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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A bagel is a doughnut with the sin removed. |
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Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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Preheat the oven to 350F. In a large bowl, combine the milk, maple
syrup, and cinnamon. In another bowl, beat the egg whites until
frothy. Add the egg whites to the milk mixture and stir to combine
thoroughly. Add the bread and toss well. Set aside to soak for 30
minutes. Fold in the diced apples and raisins and pour into a
nonstick or lightly oiled 8x12x2" baking dish. Bake for 45-50
minutes, or until the top is very brown and crisp. A knife inserted
into the middle should come out clean at this point. Serve warm or at
room temperature.
Serves: 12
Apple Bread Pudding Recipe brought to you by Recipes To-Go