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A Taste of

Apple Currant Bread Pudding

Apple Currant Bread Pudding
Recipe by Ursula Bohn
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Ingredients

4 one-inch slices of French Bread (crusts removed)
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla
1 tablespoon rum or brandy (optional)
1 tablespoon butter
3-4 baking apples (Granny Smith), peeled and thinly sliced
3 tablespoons red currant jelly

Instructions

Preheat oven to 350 degrees.

Place red currant jelly in a small bowl, and microwave until just warm. Add a teaspoon of water and mix.

In a shallow bowl, mix together whipping cream, sugar, vanilla and rum (if using). Dip each slip of bread into the cream mixture, making sure it soaks up the liquid well on both sides. Place each slice of bread into an individual oven proof baking dish (or place all the slices together in a larger dish).

Melt butter in a frying pan over medium heat. Place apple slices evenly in pan, and fry for 1-2 minutes on each side, until they are a bit browned. Distribute the apples evenly over the bread slices, and brush will the red currant jelly (reheat the jelly again slightly if it won't spread).

Place the individual bread puddings in the oven and bake for 20-30 minutes, until the apples are tender and the bread is caramelized.

Ursula Bohn - Ursula Bohn has five children, eleven grandchildren, and one retired husband. When she's not jetting around the world, you can find her in Utah, teaching French, cooking, gardening, and most often, lending a helping hand.