134 g sugar
9.40 g cornstarch
0.75 g salt
237 g cold water
14 g butter
4.30 g vanilla
Apple Raisin Bread Pudding
110 g Tree Top Apple Purée
220 g IQF Granny Smith Apple Dices
42 g butter, melted
1 loaf (1 lb.) day-old Cinnamon-Raisin Bread, cubed
350 g eggs
612.50 g milk
150 g sugar
12.90 g vanilla
Preheat oven to 325 F.
Pour melted butter into a 13" x 9” baking dish. Combine bread cubes and
apples; sprinkle over butter. In a large bowl, whisk the eggs, milk,
sugar and vanilla. Pour over bread.
Bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean.
In a small saucepan, combine the sugar, cornstarch, salt and water
until smooth. Bring to a boil over low heat, stirring constantly. Cook
and stir for 1-2 minutes or until thickened. Remove from the heat, stir
in the butter and vanilla. Serve with warm bread pudding.