apple-cinnamon bread pudding.

i've been buying a bag of apples each week (for only 2 francs!) from my neighbors, just around the corner, and am now finding new ways to bake with these fresh-from-the-trees green apples. they're delightfully crisp and perfectly sour. but baking with them is a treat too.

similar to the system with the pumpkin & squash stand, this apple & flower stand isn't manned (or womanned, for that matter) by anyone. instead, there's just a little jar to put your coins in and the honor system really works. ya' pay for what ya' pick out. it's a beautiful thing.

so, here's another in-season dessert recipe for you... happy green apple time.

Apple-Cinnamon Bread Pudding

Ingredients:

• 4 cups soft cinnamon bread, torn into small pieces
• 1 teaspoon ground cinnamon
• 1 large Granny Smith apple, peeled, cored, very thinly sliced
• 1/4 cup raisins or chopped dried cranberries (optional)
• 2 cups milk (try vanilla soy milk with it!)
  
• 1 cup brown sugar
• 3 tablespoons butter
• 3 eggs
• 1 teaspoon vanilla

Preparation:

Butter an 11x7-inch baking dish. Heat oven to 350°F.

In a large bowl, combine bread, cinnamon, and apple slices, and raisins or chopped dried cranberries, if using; toss to mix.

In a medium saucepan, combine milk, brown sugar, and butter; heat over medium heat until hot and butter is melted.

In a medium bowl, whisk eggs with vanilla. Quickly whisk in the hot milk mixture then pour the mixture over the bread. Stir to mix well.

Pour bread mixture into the prepared baking dish. Set a jelly roll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan. Add very hot water to the outer pan to a depth of about 1/2-inch. Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean.