FRANKFURTER BROTPUDDING

FRANKFURT BREAD PUDDING

3 cups cubed white bread 250 g gewürfeltes Weißbrot

½ cup unsalted butter 100 b Butter

2 lbs. peeled and sliced apples 1000 g geschälte und in

Scheiben geschnittene

Äpfeln

¼ cup sugar 50 g Zucker

¼ tsp. cinnamon ¼ Teel. Zimt

Pinch of ground cloves Prise Nelkenpulver

½ wine or cider 1/8 l Wein oder Äpfeln

Grated rind of ½ lemon ½ geriebene Zitronenschale

½ cup chopped almonds 50 g gehackte Mandeln

½ cup raisins 50 g Rosinen

2 TB unsalted butter 30 g Butter

Powdered sugar Puderzucker

Lightly fry bread cubes and almonds in ½ cup butter. Steam apple slices in wine with raisins, cinnamon, cloves, lemon rind and sugar. Fill a buttered fireproof dish with alternate layers of bread cubes and apple mixture. Start and finish with bread cubes. Dot with butter and bake in preheated oven at 325 degrees F 30 minutes. Dust with powdered sugar and serve with whipped cream as a dessert after a main course soup.