Bread Pudding with Cheese and Apples
- 3 cups water
- 1/2 cup fresh orange juice
- 3/4 cup packed dark brown sugar
- 1 tablespoon mild molasses
- 1 (4- by 1-inch) strip fresh lemon zest
- 1 (4- by 1-inch) strip fresh orange zest
- 2 whole cloves
- 1/2 stick (1/4 cup) unsalted butter
- 12 slices firm cinnamon-raisin sandwich bread
- 3 Golden Delicious apples (1 1/2 lb)
- 8 oz Monterey Jack cheese, coarsely grated (2 cups)
- 3 tablespoons pine nuts, lightly toasted
- Preheat oven to 350F.
- Bring water, orange juice, brown sugar, molasses, zests, and cloves to a boil in a 2-quart saucepan, stirring until sugar is dissolved.
- Reduce heat and simmer syrup, uncovered, 20 minutes, then discard zests and cloves.
- While syrup simmers, heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then brown bread slices on both sides in 3 batches, adding 1 tablespoon butter per batch.
- Peel and coarsely grate apples.
- Arrange 4 bread slices in 1 layer in a buttered 2-quart shallow baking dish.
- Top with one third of apples, cheese, and pine nuts.
- Repeat layering twice with remaining bread, apples, cheese, and pine nuts.
- Pour syrup evenly over top and dot with remaining tablespoon butter, cut into bits.
- Bake pudding in middle of oven until puffed and golden brown, about 40 minutes.
- Serve warm.
water, orange juice, brown sugar, molasses, lemon zest, orange zest, cloves, butter, cinnamonraisin sandwich bread, golden delicious apples, cheese, pine nuts
Taken from www.epicurious.com/recipes/food/views/bread-pudding-with-cheese-and-apples-106081 (may not work)