Apple Bread Pudding
A historical recipe from Left-over foods and how to use them, by Elizabeth O. Hiller (1910).
A historical recipe
Left-over foods and how to use them: with suggestions regarding the preservation of foods in the home, by Elizabeth O. Hiller (1910). Project Gutenberg eBook #72831.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cover the bottom of a well-buttered baking dish to one-third its depth with Apple Sauce, arrange stale bread spread generously with soft butter, crusts removed and bread cut in small pieces and fit closely together over Apple Sauce.
- Sprinkle generously with sugar mixed with one-half teaspoon cinnamon;
- dot over top with two tablespoons butter.
- Bake thirty-five minutes in a moderate oven.
- Serve with Hard Sauce or sugar and cream.
Plating
Cookware for this recipe
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Baking dish
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Chef's knife