So Jane by Hollie Keith

Author:Hollie Keith
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2014-11-20T05:00:00+00:00

Pudding

4 cups torn cinnamon-raisin bread pieces

2 cups peeled and sliced apples

1 cup brown sugar

1-3/4 cups milk

1/4 cup butter

1/2 teaspoon vanilla extract

2 eggs

Vanilla Sauce

1/4 cup sugar

1/4 cup brown sugar

1-1/2 teaspoons cornstarch

1/2 cup milk

1/2 cup butter

1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Spray a 7 x 11-inch baking dish with nonstick cooking spray.

In a large bowl combine the bread and apples. In a small saucepan over medium heat, combine the brown sugar, milk, and butter. Cook until butter is melted. Pour over bread mixture in bowl and toss.

In a small bowl, whisk together vanilla and eggs. Pour bread mixture into prepared dish and pour egg mixture over the top.

Bake for 40–50 minutes or until center is set and apples are tender.

While pudding is baking, prepare vanilla sauce by mixing together sugar and brown sugar in a medium saucepan. Stir cornstarch into milk and add to sugars along with butter. Bring to a boil, stirring frequently. Remove from heat and stir in vanilla.

Serve bread pudding topped with vanilla sauce.

Serves 8

Jane Austen’s mother, Cassandra, contributed a recipe for bread pudding to Martha Lloyd’s collection of recipes in 1808. Charmingly, it was written out in rhyme. This recipe is not much different from Mrs. Austen’s—bread, fruit (here apples rather than currants), spices, sugar, butter, milk, and eggs as a binder.

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