“The greatest dishes are very simple.”
Auguste Escoffier, the “Emperor of Chefs”
When I was in culinary school I was terrified of my Chef Instructor putting me in Bakeshop with a specific item to bake and giving me a set time it had to be ready by mainly because baking was not at the top of my “interest list” and I didn’t want to screw things up thereby throwing a wrench into the Lunch Menu.
As I have now become completely retired both from my regular job and restaurant kitchens I can take the time to practice baking and by using my family as Guinea Pigs I don’t have to worry about ruining someone’s business…….. just my families stomachs.
Here’s how we do this one.
- 1 19 ounce can of Apple Pie filling
- 6 1/2 cups of Raisin Bread – cubed
- 3 Eggs – whisked
- 2 cups Half and Half
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 cup Sugar
- 1/2 teaspoon pure Vanilla
- A 9 x 13 Baking pan
Putting it all together:
- Pre heat the oven to 350°
- Cube the Raisin bread and place in a large bowl.
- In a second large bowl mix together the remaining ingredients and allow to sit at room temperature for about ten minutes
- Combine the wet ingredients with the cubed bread and mix until well incorporated being careful not to break up the bread.
- Grease the baking pan or spray with a non stick cooking spray, pour in the bread pudding mixture making sure it is evenly distributed and bake for 50 minutes or until golden brown.
- Remove from the oven and let cool for 10 minutes.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time………