Buttery Apple Brown Betty Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
COOKING MONDAY TO FRIDAY #MF
4 tbsp: Chilled butter,
4 slice: Dried out egg, brioche or
Challah bread, crusts
Removed and cut,
Into 3/4" cubes,
1/3 cup: Melted butter,
1 cup: Raisins soaked in rum, Port
Or Cognac,
4: Granny Smith or Golden,
Delicious apples peeled,
Cored, quartered and sliced
TOPPING
1/4 cup: Finely chopped walnuts, mixed
With,
1/4 cup: Flour,
3/4 tsp: Ground cinnamon,
1 pinch: Salt,
GARNISH
Vanilla ice cream, or whipped
Cream,
Directions:
Preheat the oven to 375 degrees. Lightly butter a 9 inch square
baking pan.
Cut the chilled butter into the walnut and cinnamon flour, with a
pastry blender or fork until it is like coarse crumbs; set aside.
Drizzle melted butter over cubed bread to coat, then toss with apples
and raisins
Transfer apples and bread to a baking dish and top with walnut flour
topping; bake for 45 minutes or until crisp. Serve hot or warm with
ice cream.
Note that if you are starting out with fresh bread, then dry it out
first in an oven
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
baking pan.
Cut the chilled butter into the walnut and cinnamon flour, with a
pastry blender or fork until it is like coarse crumbs; set aside.
Drizzle melted butter over cubed bread to coat, then toss with apples
and raisins
Transfer apples and bread to a baking dish and top with walnut flour
topping; bake for 45 minutes or until crisp. Serve hot or warm with
ice cream.
Note that if you are starting out with fresh bread, then dry it out
first in an oven
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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