Difficulty: Easy
Time: 35-40 minutes
Yield: 4-6 Servings
I tend to do a lot of my baking on a whim. It usually ends up being somewhere around 10 or 11 at night when stores are either closed or I'm way too lazy to make a trip to get any ingredients. I made this recipe last night during one of my baking moods. All the ingredients are ones you probably have at home, making this a great comfort food recipe.
This recipe is super easy to double or triple but beware it's not the most attractive looking dessert for entertaining.
I adapted this recipe from The Pleasures of Cooking for One by Judith Jones, who used to be Julia Child's editor. See the recipe after the jump!
I'm a firm believer in using what you have on hand. The original recipe called for a small tart apple and all I had were large Golden Delicious apples. So what? Changing an ingredient won't make your recipe bad, just different from what the author intended. For me, that's what cooking is all about: creating something with a rough road map and sort of improvising as you go.
Also, the original recipe called for slightly stale white bread. Nobody in my house eats white bread anymore so all I had was slightly stale 12 grain bread. The recipe was still delicious and just a little healthier.
As the name suggests, this cookbook is intended for cooking for one person. This dessert is no different. As I live with a big family and my friends are always coming over, I decided to double this recipe (which is the recipe below). It wasn't enough. next time, I'm going to have to triple or quadruple it.
Utensils:
Measuring Spoons
Measuring Cups
Chef's Knife
Bread Knife (if you have it)
Apple Corer - if you have one, great. If not, this isn't necessary. A lot of gadgets are cool and are helpful in the kitchen but a lot are also very task-specific and end up being dust collectors. My family eats a lot of apples so we have one of these but a knife will do the job just as well.
Vegetable Peeler - again, not necessary if you don't have one.
Small Pot with Lid
Mixing Bowl
Baking Dish (4x4) or any other small size
Ingredients:
2 Medium Apples - as I mentioned above, the author calls for a tart apple but I used a sweet one. Use what you have!
2 Cups (or about 3-4 slices) bread of your choice, crust removed, cut into small pieces
3 Tablespoons Melted Butter
4 Tablespoons Maple Syrup
4 Teaspoons Sugar
1/4 Teaspoon Ground Cinnamon
Vanilla Ice Cream on top if you wish
Preparation:
1. Preheat oven to 375 degrees Fahrenheit.
2. Put 5-6 tablespoons water in a small pot on med-high heat.While the water is heating, peel apples and core them. Cut into bite size or slightly larger chunks. Don't worry too much if your first apple starts to brown while you're cutting the second one. Lower the heat on the pot, add apples and cover with a lid. Cook for 5-7 minutes, stirring occasionally. You want the apples to be nice and soft. I cooked them for about 10 minutes because I like them extra soft so do it to your taste.
3. While the apples are cooking, melt the butter and then add to a mixing bowl. Add in syrup and bread and mix well so that the bread is soggy. Add apples and gently mix. Transfer to your baking dish.
4. Mix sugar and cinnamon together and sprinkle over the pudding. It may seem like a lot of sugar, but trust me, it won't turn out too sweet.
5. Bake for about 20-22 minutes. It should be bubbly and brown on top. Add ice cream and enjoy!
Time: 35-40 minutes
Yield: 4-6 Servings
I tend to do a lot of my baking on a whim. It usually ends up being somewhere around 10 or 11 at night when stores are either closed or I'm way too lazy to make a trip to get any ingredients. I made this recipe last night during one of my baking moods. All the ingredients are ones you probably have at home, making this a great comfort food recipe.
This recipe is super easy to double or triple but beware it's not the most attractive looking dessert for entertaining.
I adapted this recipe from The Pleasures of Cooking for One by Judith Jones, who used to be Julia Child's editor. See the recipe after the jump!
I'm a firm believer in using what you have on hand. The original recipe called for a small tart apple and all I had were large Golden Delicious apples. So what? Changing an ingredient won't make your recipe bad, just different from what the author intended. For me, that's what cooking is all about: creating something with a rough road map and sort of improvising as you go.
Also, the original recipe called for slightly stale white bread. Nobody in my house eats white bread anymore so all I had was slightly stale 12 grain bread. The recipe was still delicious and just a little healthier.
As the name suggests, this cookbook is intended for cooking for one person. This dessert is no different. As I live with a big family and my friends are always coming over, I decided to double this recipe (which is the recipe below). It wasn't enough. next time, I'm going to have to triple or quadruple it.
Utensils:
Measuring Spoons
Measuring Cups
Chef's Knife
Bread Knife (if you have it)
Apple Corer - if you have one, great. If not, this isn't necessary. A lot of gadgets are cool and are helpful in the kitchen but a lot are also very task-specific and end up being dust collectors. My family eats a lot of apples so we have one of these but a knife will do the job just as well.
Vegetable Peeler - again, not necessary if you don't have one.
Small Pot with Lid
Mixing Bowl
Baking Dish (4x4) or any other small size
Ingredients:
2 Medium Apples - as I mentioned above, the author calls for a tart apple but I used a sweet one. Use what you have!
2 Cups (or about 3-4 slices) bread of your choice, crust removed, cut into small pieces
3 Tablespoons Melted Butter
4 Tablespoons Maple Syrup
4 Teaspoons Sugar
1/4 Teaspoon Ground Cinnamon
Vanilla Ice Cream on top if you wish
Preparation:
1. Preheat oven to 375 degrees Fahrenheit.
2. Put 5-6 tablespoons water in a small pot on med-high heat.While the water is heating, peel apples and core them. Cut into bite size or slightly larger chunks. Don't worry too much if your first apple starts to brown while you're cutting the second one. Lower the heat on the pot, add apples and cover with a lid. Cook for 5-7 minutes, stirring occasionally. You want the apples to be nice and soft. I cooked them for about 10 minutes because I like them extra soft so do it to your taste.
3. While the apples are cooking, melt the butter and then add to a mixing bowl. Add in syrup and bread and mix well so that the bread is soggy. Add apples and gently mix. Transfer to your baking dish.
4. Mix sugar and cinnamon together and sprinkle over the pudding. It may seem like a lot of sugar, but trust me, it won't turn out too sweet.
5. Bake for about 20-22 minutes. It should be bubbly and brown on top. Add ice cream and enjoy!
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