Irish Apple Bread Pudding

Rrom "The (Almost) No Fat Holiday Cookbook-Festive Vegetarian Recipes" by Bryanna Clark Grogan.
Published by Book Publishing Company in Summertown, Tennessee. 1995

Serves 6; Per serving: Calories: 220, Protein: 5 gm, Fat: 1 gm., Carbohydrates: 47 gm.

4 small apples (about1 lb.), cored and sliced (peel only if the skins are
1/4 cup apple juice
8 thin slices ofbread (not a heavy bread), hard crusts removed
2 T dried currantsor raisins
13/4 cup reduced-fat soymilk
1/3 cup sugar orSucanat
1 1/2 T nutritionalyeast flakes
1 tsp ground cinnamon
1 tsp pure vanillaextract
1/4 tsp salt
sprinkle of ground nutmeg

Brown Sugar Sauce:

  • 1 c. water

  • 1/2 c. brown sugar or Sucanat

  • 1 T. cornstarch

  • 1 T. pure vanilla extract - some nonalcoholic versions are available

  • pinch of salt

Poach the apples for 10 minutes in the apple juice.

In a lightly oiled, 9 inch square pan, place 4 slices of bread, cut to fit the bottom of the pan.
Place the poached apples and the currants or raisins over the bread.
Top with the remaining bread.
In a medium bowl, whisk together the soymilk sugar, nutritional yeast, cinnamon, vanilla, and salt.
Pour over the bread and apples.
Let sit for 20 minutes while you preheat the oven to 375 degrees F.
Sprinkle the top of the pudding with nutmeg.
Place the pan inside of a larger one with hot water in the bottom.
Bake for 30 minutes.

To make the Brown Sugar Sauce, mix together all of the sauce ingredients except the vanilla in a small saucepan.
Bring to a boil, stirring, and simmer 5 minutes.
Stir in the vanilla.
Serve warm over the hot bread pudding.

additional informations

Recipe group Dessert
region Mediterranean
submitted by Renato Pichler / renato@vegetarismus.ch

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Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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