PREP TIME: 30 minutes COOK TIME: 1 hour
- for the apple slices:
- 6 small golden delicious apples, peeled and cored
- 1/4 cup of sugar (can substitute date sugar)
- 3 tablespoons of butter
- for the crust:
- 1 cup of almonds, crushed
- 1 cup of pecans, crushed
- 1 egg, beaten
- 3 tablespoons of butter at room temperature
- 2 tablespoons of all-purpose flour (can substitute spelt flour)
- pinch of salt
- for the bread pudding:
- 5-6 slices of your favorite bread
- 1/4 cup of almond milk
- 1/4 cup of plain yogurt
- 1 egg beaten
- 2 tablespoons of maple syrup
- 1/2 teaspoon of vanilla
- for serving:
- 1 cup of heavy cream
- 1 tablespoon of honey
- 1 orange, grated zest
PREHEAT oven to 350° F.
LINE an 8.5 x 4.5 x 2.75 inch loaf pan with a Reynolds® Non Stick Pan Lining Paper.
MIX the sugar with the butter to make a paste, set aside.
SLICE the apples very thin.
For the curst, COMBINE the butter with the flour. Mix in the almonds, the pecans, and egg with the salt.
For the bread pudding, MIX the almond milk, the yogurt, the vanilla, the maple syrup and the egg. Incorporate the bread. Cut into pieces and combine all.
SPREAD a small amount of the paste to cover the bottom of the loaf pan and arrange the apple slices on top, use alternating layers of apples with the paste. Press down and compress the apples.
SPREAD the crust over the apple layer pressing down.
SPREAD the bread pudding mixture on top.
BAKE at 350 degrees for 55 minutes to 1 hour and 5 minutes or until top is golden brown.
MIX heavy cream, honey and orange zest together and pour on top of finished loaf.
Optional, DUST with powdered sugar on the top for extra sweetness.
Source : www.reynoldskitchens.com