Your best Make-Ahead Thanksgiving Dessert Recipes Please beside Cheesecake?

A Pumpkin Sponge Roll with a candied ginger cream filling?

or my very favorite, Gingerbread Roll with Lemon Cream Filling. I think that one is in T & T hall of fame. I usually garnish it with powdered sugar, candied lemon strips, curled, and citrus leaves from my kumquat tree (because the leaves are smaller, but lemon leaves or orange would do as well)

 
LisainLA, I am looking for any and all suggestions, except cheesecake. Have a ton of recipes for

cheesecake. Thank you for reminding me of the blueberry cranberry pie. Totally forgot that one.

 
Flo Braker's REC: Pumpkin Chiffon Pie...

Pumpkin Chiffon Pie

Recipe By :Flo Braker
Serving Size : 6

1 9-inch pre-baked pie shell
1 tablespoon unflavored gelatin
2 tablespoons fresh orange juice
2 tablespoons cold water
1 cup brown sugar
2 cups pumpkin puree -- fresh or canned
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
3 egg yolks
1/4 teaspoon salt
3 egg whites
2 tablespoons sugar
2 teaspoons orange zest -- finely grated
1 cup heavy cream

At least four hours before serving the dessert, combine the orange juice and water in a small dish. Sprinkle the surface with the gelatin, and set aside for about 5 minutes to soften.

In a saucepan, combine brown sugar, pumpkin puree, spices, egg yolks, and salt. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in softened gelatin until it is dissolved. Stir in the orange zest and pour the mixture into a large bowl. Refrigerate just until mixture becomes cool and syrupy, about 30 minutes.

Whip egg whites until soft peaks form, then add the sugar and whip until slightly stiffer peaks form. In another bowl, whip the cream just until soft peaks form. Fold the egg whites into the mixture, then fold in half the whipped cream. Pour the filling into the pie crust. Spoon dabs of the remaining whipped cream on top. Run the blade of a kitchen knife around the filling just to swirl the two mixtures together. Refrigerate for about 3 hours or until set.

NOTES : You may use a nut, gingersnap or graham cracker crumb crust instead of the pie pastry by combining 1 3/4 cups crumbs with 2 tablespoons sugar and 3 tablespoons melted butter. Pat into the pie pan, and bake in a preheated 325 degree oven for 10 minutes.
Cool before filling.

 
REC: Autumn Trifle with Roasted Apples, Pears, & Pumpkin-Caramel Sauce...

AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE

Serving Size : 12

Cinnamon pastry cream:
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce:
1/4 cup unsalted butter -- (1/2 stick)
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pumpkin
Roasted Fruit:
3 large Fuji apples -- peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 Bosc pears -- peeled, cored, cut into 1/2-inch cubes (about 3 cups)

2 tablespoons fresh lemon juice
2 tablespoons unsalted butter -- cut into 1/2-inch cubes
Assembly:
3 1/2 dozen soft ladyfingers -- (about)
1/3 cup dry Sherry

2 cups whipping cream -- chilled
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice

For cinnamon pastry cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)

For pumpkin-caramel sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

For roasted fruit:
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.

For assembly:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)

Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.

 
REC: Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting...

Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting

Recipe By :Sarah Leah Chase
Serving Size : 12

2 Cups cake flour -- unbleached
2/3 Cups unsweetened cocoa
1 Cup quick-cooking oats
2 Teaspoons baking powder
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Tablespoon ground cinnamon
1/2 Teaspoon ground cloves
1 Cup unsalted butter
2 Cups granulated sugar
4 eggs
1 Teaspoon almond extract
1 16-ounce can canned pumpkin
1 8-ounce can crushed pineapple -- undrained
For Broiled Frosting
1/2 Cup unsalted butter
1 Cup packed dark brown sugar
1/2 Cup light cream
1 1/2 Cups shredded coconut
1 1/2 Cups pecan halves


Preheat the oven to 350 degrees F. Grease and lightly flour a 13x9-inch baking pan.

Mix together the flour, cocoa, oats, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.

Beat together the butter and sugar with an electric mixer in a large bowl until creamy.

Beat in the eggs, one at a time, until all is well blended.

Gradually beat in the almond extract, pumpkin, and crushed pineapple. (The mixture may look curdled at this point.)

With a wooden spoon, gradually stir in the flour mixture to make a smooth, thick batter.

Turn the batter into the prepared pan and bake the cake until just done in the center, 40 to 45 minutes.

While the cake is baking, prepare the frosting: melt the butter in a saucepan over low heat. Add the brown sugar and cream and stir until smooth. Stir in the coconut and pecans. Remove from heat.

Preheat the broiler. Spread the frosting evenly over the warm cake. Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes.

Let the cake cool to room temperature before cutting into squares.

 
REC; Cranberry Pear Tart with Gingerbread Crust...

Cranberry Pear Tart With Gingerbread Crust

Recipe By :Gourmet
Serving Size : 10

For the pear mixture:
4 cups cranberry juice cocktail
1/2 cup sugar
4 inch cinnamon stick
2 tablespoons fresh lemon juice
4 large firm-ripe pears -- halved lengthwise, peeled, cored, and reserved in a bowl of cold water acidulated with the juice of 1/2 lemon
1/3 cup dried cranberries

For the crust:
1 1/2 cups all-purpose flour
3 tablespoons firmly packed brown sugar
2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 stick unsalted butter -- cold, cut into bits
1 large egg yolk
2 tablespoons dark molasses
Raw rice for weighing the crust
3 large eggs
1/3 cup sugar
1/2 cup sour cream
1/4 cup milk
1/4 teaspoon vanilla
1 teaspoon grated orange rind

Make the pear mixture: in a kettle combine the cranberry juice, the sugar, the cinnamon stick, and the lemon juice, bring the mixture to a boil, and add the pears. Heat the mixture until it just comes to a simmer and simmer the pears gently for 10 to 15 minutes, or until they are just tender. Remove the kettle from the heat, stir in the cranberries, and let the mixture cool. Chill the mixture, covered, for at least 8 hours. The pear mixture may be made 2 days in advance and kept covered and chilled.
Make the crust:
In a food processor blend together well the flour, the brown sugar, the ginger, the cinnamon, the allspice, and the salt, add the butter, and blend the mixture until it resembles coarse meal. In a small bowl stir together the egg yolk and the molasses, add the mixture to the flour mixture, and pulse the motor, blending the mixture until it is combined well but still crumbly. Turn the mixture out into a 10inch tart pan with a fluted removable rim and press it onto the bottom and up the side of the pan. Chill the crust for 30 minutes. Prick the crust with a fork, line it with foil, and fill the foil with the rice. Bake the crust in the lower third of a preheated 375 degree oven for 15 minutes, remove the foil and rice carefully, and bake the crust for 10 minutes more. Let the crust cool in the pan on a rack.
Transfer the poached pears and half the cranberries with a slotted spoon to paper towels to drain, discard the cinnamon stick, and reserve the syrup with the remaining cranberries. In a small bowl whisk together the eggs, the sugar, the sour cream, the milk, the vanilla, the zest, and a pinch of salt, stir in the drained cranberries, and spoon half of the custard into the crust. Slice 4 of the pear halves crosswise on the diagonal, arrange them decoratively on the custard with the unsliced pear halves, and spoon the remaining custard around the pears. Bake the tart in the middle of a preheated 325 degree oven for 50 to 55 minutes, or until the custard is just set. Remove the rim of the pan and let the tart cool on a rack. The tart may be made up to this point 8 hours in advance, cooled completely, and chilled.
In a saucepan boil the reserved syrup and cranberries over moderately high heat until the syrup is reduced to about 1 cup and is jellylike in consistency and transfer the cranberries with a slotted spoon to a plate to cool. Brush the pears with some of the cranberry glaze and arrange the cranberries around the edge of the tart. Serve the tart warm or chilled.

 
REC: Autumn Harvest Pie...

Autumn Harvest Pie

Recipe By :Martha Stewart
Serving Size : 10

7 baking apples -- such as, Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2-inch thick
7 Bosc pears -- peeled, cored, and sliced 1/2-inch thick
4 tablespoons all-purpose flour
1 1/3 cups sugar -- plus more for sprinkling
1/2 teaspoon ground nutmeg
1 lemon -- juice and zest of
3 cups fresh cranberries -- (12 ounces)
Pâte Brisée (Pie Dough) -- (See Recipe)
4 tablespoons unsalted butter -- cut into small pieces
2 tablespoons heavy cream
Sugar -- for sprinkling



Preheat oven to 400°. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside.

On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough.

Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.

Bake for 20 minutes. Lower the oven temperature to 350°; continue to bake until juices are bubbling, about 1 1/2 hours more.

Source:
"Martha Stewart Living"
Yield:
"1 twelve-inch pie"

Pâte Brisée (Pie Dough)

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter -- (2 sticks) chilled and cut into small pieces
1/4 cup ice water -- (1/4 to 1/2)



1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

 
REC: Hazelnut Linzertorte with Cranberry-Apricot Filling...

HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING

Serving Size : 12

Filling:
1 12-ounce package cranberries
2 15-ounce cans apricot halves in light syrup -- drained, chopped
1 cup sugar
1/4 cup orange juice
Crust:
2 cups all-purpose flour
1 cup hazelnuts -- toasted
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup chilled unsalted butter -- (1 1/2 sticks) cut into 1/2-inch pieces
2 large egg yolks
2 teaspoons grated orange peel
1 teaspoon vanilla extract

2 tablespoons apricot jam
1 teaspoon water

For filling:
Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.)

For crust:
Preheat oven to 350°F. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust.

Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal.

Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges.

 
REC: Dutch Apple Pie

This is the only apple pie I ever make. I think this is from CI. I use another crust recipe, but the filling and the topping are spot on. I usually skip the raisins in the filling, though I suppose I can't really call it Dutch Apple Pie if I do that.

Dutch Apple Pie

The most efficient way to make this pie is to use the dough's chill times to peel and
core the apples and prepare the streusel, then cook the apples while the dough
prebakes. Use ceramic or metal pie weights for prebaking the pie shell. If you don't
own any, rice or dried beans can stand in, but since they're lighter than pie weights,
be sure to fill up the foil-lined pie shell completely. For a finished look, dust the
pie with confectioners' sugar just before serving.

Dutch Apple Pie

Pie Dough
1 1/2 c all-purpose flour
1 T sugar
1/2 t salt
4 T vegetable shortening, chilled in the refrigerator for at least 30 minutes
4 T chilled butter
4-6 T ice water

Apple Filling
2 1/2 lbs (about 5 medium) Granny Smith apples
2 lbs (about 4 medium) McIntosh apples
1/4 c sugar
1/2 t ground cinnamon
1/8 t salt
2 T unsalted butter
3/4 c golden raisins
1/2 c heavy cream

Streusel Topping
1 1/4 c all-purpose flour
1/3 c light brown sugar, packed
1/3 cup granulated sugar
1 T cornmeal
7 T unsalted butter, melted

For the pie dough:
Pulse flour, sugar, and salt in bowl of food processor fitted with steel blade
until combined. Add shortening and butter and process until mixture is pale yellow,
rides up sides of bowl, and resembles coarse crumbs with butter bits no larger
than small peas, about ten 1-second pulses. Turn mixture into medium bowl.

Sprinkle 4 tablespoons ice water bit by bit over mixture; with rubber spatula, use
folding motion to evenly combine water and flour mixture until small portion of dough
holds together when squeezed in palm of hand (dough should feel rather wet). Add
up to 2 tablespoons more ice water if necessary. turn dough onto clean, dry work
surface; gather and gently press together into cohesive ball and flatten into 4-inch
disk. Wrap in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.

Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand
at room temperature until malleable). Roll out on lightly floured work surface or
between two large sheets of parchment paper to 12-inch disk. Transfer dough to pie
plate by rolling dough around rolling pin and unrolling over 9-inch pie plate, or by
folding dough in quarters, then placing dough point in center of 9-inch pie plate
and unfolding. Working around circumference of pie plate, ease dough into
pan corners by gently lifting dough edges with one hand. Trim dough edges to extend
about 1/2 inch beyond rim of pan. Fold overhang under itself; flute dough as
desired, refrigerate or freeze dough-lined pie plate until firm, about 1 hour in
refrigerator or 30 minutes in the freezer.

Adjust oven rack to lower middle position and heat oven to 425 degrees F. Remove
dough-lined pie plate from refrigerator or freezer and press doubled 12 inch piece
heavy-duty foil inside pie shell and fold edges of foil to shield fluted edges;
distribute 2 cups ceramic or metal pie weights over foil. Bake, leaving foil and
weights in place until dough looks dry and is light in color, 20 to 25 minutes.
Carefully remove foil and weights by gathering corners of foil and pulling up
and out. Continue to bake until pie shell is golden brown, 10 to 15 minutes longer.
Remove from oven.

For the apple filling:
Peel, quarter, and core apples, slice each quarter crosswise into pieces 1/4 inch
thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter
in large Dutch oven over high heat until foaming subsides; add apples and toss to
coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until
apples are softened, about 5 minutes. Stir in raisins; cook covered, stirring
occasionally, until Granny Smith apple slices are tender and McIntosh apple slices
are softened and beginning to break down, about 5 minutes longer.

Set large colander over large bowl; transfer cooked apples to colander. Shake
colander and toss apples to drain off as much juice as possible. Bring drained
juice and cream to boil in now empty Dutch oven over high heat; cook, stirring
occasionally, until thickened and wooden spoon leaves trail in mixture, about 5
minutes. Transfer apples to prebaked pie shell; pour reduced juice mixture over and
smooth with rubber spatula.

For the streusel topping:
Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and
toss with fork until evenly moistened and mixture forms many large chunks with pea-
sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and
spread streusel in even layer on baking sheet. Bake streusel until golden brown,
about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now
empty baking sheet and bake until streusel topping is deep golden brown, about 10
minutes. Cool on wire rack and serve.

Serves 8

 
Joanne Chang's REC: Pear & Cranberry Crostata...

Pear and Cranberry Crostata

Recipe By :Joanne Chang
Serving Size : 8

Pie Dough:
3 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
3 sticks unsalted butter -- chilled, cut into cubes
3 egg yolks
5 tablespoons milk
Almond Cream:
14 tablespoons unsalted butter
1 cup sugar
2 1/4 cups almond flour
4 eggs
1/4 cup flour
1/2 teaspoon vanilla extract
1 Pinch salt
Roasted Pears:
6 Bosc pears -- peeled, halved, and cored
1 cup sugar
1/4 cup unsalted butter
1 1-inch piece fresh ginger -- peeled, cut into 4 pieces

1/2 cup fresh cranberries
1 egg -- beaten

Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
Meanwhile, whisk together the yolks and milk in small bowl.

Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)

Make the Almond Cream: In the standing mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add almond flour and mix until just combined. Add eggs and mix until combined. Add flour, vanilla, and salt and mix. Store covered in refrigerator for up to a week.

Make the Roasted Pears: Preheat the oven to 350 degrees F. Toss the pears with the ginger in a roasting pan and arrange them in a single layer. Sprinkle the sugar on top and dot with the butter. Bake, stirring occasionally, until golden brown, about 45 minutes. Let cool. (Store covered in the refrigerator for up to a week.)

Assemble the Crostata: Using half of the pie dough (reserve half for another use), roll the dough out on a lightly floured work surface into a circle about 12 to 14 inches in diameter and 1/8 inch thick. Transfer the dough to a lightly buttered baking sheet.

Using a spatula, spread a circle of almond cream about 8 inches in diameter in the center of the dough (use about 1/2 cup of the almond cream). Arrange the pears in concentric circles in 2 layers on top of almond cream circle. Sprinkle the cranberries on top of the
pears. Fold the edges of the dough in, slightly covering the pears, to form a free-form tart. Brush with the beaten egg and bake until the pastry is golden brown, about 1 hour. Remove from oven, let cool, and serve.

 
REC: Gramma's Apple Bread Pudding

GRAMMA'S APPLE BREAD PUDDING

(I haven't tried the Vanilla Sauce - I serve this with vanilla ice cream).

"Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce in this comforting dish."

INGREDIENTS:

PUDDING
4 cups soft bread cubes (I lightly toast the bread first)
1/4 cup raisins (I omit this and use chopped pecans)
2 cups peeled and sliced apples (I use a little more)
1 cup brown sugar (I use dark brown)
1 3/4 cups milk (I use low fat)
1/4 cup margarine (I use butter)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

VANILLA SAUCE (I omit this)
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. (I use an 8x8).
2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Yields: 8 servings

http://allrecipes.com/Recipe/Grammas-Apple-Bread-Pudding/Detail.aspx

 
You must log in or register to reply here.
Back
Top