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Associate.com - Share Your Recipe!

Recipe Name: Apple Bourbon Corn Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Tablespoon(s) Unsalted butter
1 Pound(s) Corn bread
or
Corn toaster cakes
3 Cup(s) Milk
3 Granny smith apples
Peeled, cored and cubed
3 Eggs
3/4 Cup(s) Firmly packed brown sugar
1/4 Teaspoon(s) Salt
1 Cup(s) Light cream
1/4 Cup(s) bourbon
1 Teaspoon(s) Vanilla
Directions:
Cut the cornbread into one inch cubes. Preheat the oven to 350
degrees. Grease the bottom of a GLASS or Ceramic 9 1/2 x 13 1/2 x 2
inch baking dish with 2 teaspoons of the butter. Scatter the corn
bread cubes in an even layer. Pour 1 1/2 cups of the milk over top
and set aside for 20 minutes. Scatter the apples over the bread. In a
separate bowl, combine the eggs, sugar, salt, remaining milk, cream,
bourbon and vanilla until smooth Pour over the bread and apples and
mix to coat and submerge all the bread. Scatter the remaining butter
in pieces over the top. Bake in the preheated oven for one hour, until
top is brown and custard is set. Allow the pudding to cool for at
least 10 minutes before serving. Per Serving: 423 cal; 10 gm protein;
58 gm carb; 15 gm fat; 134 mg chol; 7 gm sat fat; 529 mg sodium
Washington Post 3/6/96 == Courtesy of Dale & Gail Shipp, Columbia Md.
== Posted to MM-Recipes Digest by Frances.M.Say@bakernet.com
<Frances.M.Say@bakernet.com> on Octosday,, ber 28, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 521
Calories From Fat: 185
Total Fat: 21g
Cholesterol: 105.6mg
Sodium: 745.6mg
Potassium: 283.7mg
Carbohydrates: 72.2g
Fiber: 3.7g
Sugar: 36.4g
Protein: 11.2g


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