Cuisinart SB-5600 - Manual (Page 24)

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tablespoons of butter and toss in a large mixing bowl with bread cubes
and apple slices.
Place the eggs, evaporated milk, sugar, vanilla, cinnamon, and heavy
cream in the blender jar. Blend on Purée for 20 seconds. Pour the mix-
ture over the bread cubes. Pour mixture into prepared pan. Let the mix-
ture stand for 45 minutes, or cover and refrigerate up to 12 hours (if
refrigerated, let come to room temperature for 30 minutes before pro-
ceeding).
Ten minutes before baking, preheat oven to 325° F. Place the baking
pans in the oven and carefully pour hot water into the larger, outer pan
until the water comes up the sides of the inner dish by 1 inch. Bake for
60 to 70; minutes, bread pudding will be puffed and custard will be set.
Remove from oven and allow the bread pudding to rest for 20 to 30 min-
utes on a rack before serving. Serve with sweetened whipped cream.
*Bread pudding is best made from day-old bread. Use a high quality
bread with firm crumb. Suggested breads: challah, cinnamon swirl or
cinnamon raisin, or best quality sandwich bread.
Nutritional information per serving based on 12 servings:
Calories 294 (26% from fat) • carb. 48g • pro. 7g • fat 9g
• sat. fat 4g • chol. 128mg • sod. 156mg • calc. 125mg • fiber 1g