BROOD MET APPELEN (BREAD WITH APPLES)

Adapted from one of my most treasured cookbooks, “The United States Regional Cookbook” (Book Production Industries, 1947), this recipe is from the Michigan Dutch section of cookery. Frying the bread in the butter before soaking gives the pudding an almost caramelized, French toast flavor. Add a “nip” of bourbon for a festive touch.

8 slices dry bread, cut into cubes 3 tablespoons butter, more for the

pan

1 ⅓ cups hot milk

4 eggs, beaten

⅛ teaspoon salt

½ cup granulated sugar ½ teaspoon cinnamon

1 cup currants or other dried fruit,

plumped

1 cup apples, diced

2 tablespoons light brown sugar

Preheat the oven to 300 degrees. Butter a shallow 8-inch by 8-inch baking pan.

In a small saucepan, fry the bread in the butter until light brown. Remove from heat to cool slightly. Add the hot milk and let stand 30 minutes. Add the eggs, salt, sugar, cinnamon, currants and apples. Stir gently; transfer to the prepared baking dish. Sprinkle lightly with brown sugar. Bake 45 minutes, or until firm but jiggly. Serve warm. Serves 6.

Per serving: 373 calories (percent of calories from fat, 27), 10 grams protein, 60 grams carbohydrates, 3 grams fiber, 11 grams fat (6 grams saturated), 161 milligrams cholesterol, 359 milligrams sodium.

PHOTOS STYLING BY MERIDITH FORD. CONTRIBUTED BY MERIDITH FORD