Apple Fritter Bread and (Bonus!) Pudding

When I came across this recipe, from the nice folx at Food Network, I immediately thought of those Envy apples rapidly aging out in my fruit bowl, and so thought, “Why not try it?”

And, you know what?

It ain’t too, too bad, though I believe that I should have gone with my first thoughts and added some chopped pecans to the mix.

And, it was a tad crumbly, but I fixed that.

•1/3 cup light brown sugar
•2 tsp ground cinnamon
•1/2 tsp allspice
•2 apples (any kind), chopped
•2/3 cup plus 2 tbsp sugar
•1/2 cup (1 stick) butter, softened
•2 large eggs
•1-1/2 tsp vanilla
•1-1/2 cup flour
•1-3/4 tsp baking powder
•1/2 cup plus 1 to 3 tbsp milk
•1/2 cup confectioners’ sugar

Heat your oven to 350º and line a loaf pan with foil, letting the sides over hand the pan so that the finished bread can be more easily removed.

Apply cooking spray to the foil in the pan.

In a medium bowl, toss the apple pieces with two tablespoons of the sugar, one teaspoon of the cinnamon, and the allspice, then set aside to rest while you get on with the rest of the bread.

In a small bowl, combine the brown sugar with the remaining cinnamon and set aside.

Cream the butter with the 2/3 cup of sugar until smooth and creamy, then beat in the eggs, one at a time, and the vanilla.

Scrape down the sides of the mixing bowl.

Whisk the flour together with the baking powder, then add to the butter mixture and beat until well mixed.

Note: the batter is gonna be thick.

Add the 1/2 cup of milk and mix until blended. The batter is still gonna be wicked thick, but fret ye not, all will work out.

Press one half of the batter in the bottom of the lined and sprayed pan. Don’t be worried if it is difficult to spread out, there is a fix for that later on…

Top the batter with one half of the apples (including some of the liquid from the bowl) and then one half of the brown sugar mixture, spreading them both over the batter as best you can.

Repeat with the remaining batter the rest of the apples (and any bowl liquid), then, using the back of a spoon, pressing the apples into the batter and bottom layers to spread out over the entire loaf pan.

Sprinkle with the remaining brown sugar mixture, then, using a knife, swirl the whole thing to give it all and marble cake texture.

Note: it is gonna be tough, that batter is now well spread around the pan, but remains wicked thick.

Pop into the oven and bake for 60 minutes, or until a wooden skewer inserted in the center come out clean.

Remove from the oven and let rest for 15 minutes or so.

While the bread is resting, combine the confectioners’ sugar with the one to three tablespoons of milk – I went middle of the road and used two tablespoons – then pour over the slightly cooked bread.

I will say that this is best served still warm, but, if you happen to have any leftover?

Spoon some of the crumbled bread into a small ramekin and top with a bit of whipped cream or perhaps sweetened condensed milk, then pop into the ‘wave for 30 seconds.

Voila, bread pudding!

Which I then drizzled with a bit of caramel sauce and enjoyed as a sweet treat.

So, yeh…

Imma make this again, but with those pecans added, and as an end goal of serving folx one fine apple bread pudding.





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