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HOT APPLE BREAD PUDDING 
2 2/3 c. milk
1 3/4 c. heavy cream
6 eggs
4 egg yolks
2/3 c. peeled sliced apple
16 c. French bread, dried out & cut or torn into 1" cubes
1/4 c. melted butter
1 1/3 c. sugar
3/4 tbsp. vanilla
1 1/2 tbsp. cinnamon
Bourbon-Pecan Sauce (recipe follows)

Heat milk and cream gently. Do not boil. Beat eggs and yolks; set aside. Melt butter and add sugar, vanilla and cinnamon.

When milk and cream are warm, add egg mixture slowly, whisking constantly while adding. Add butter mixture to milk and eggs, mixing thoroughly. Place bread cubes in a 9 x 13 inch cake pan.

Pour mixture over bread cubes, mixing thoroughly by hand. Fold in apple slices. Do not squash bread. The mixture should just soak into the bread cubes. Let sit 15 minutes. Then bake at 350 degrees for 35 minutes. Pudding should be completely set. If still jiggly, cook longer. The bread pudding should be fluffy and 2-3 inches tall. Portion into individual servings and ladle Bourbon-Pecan Sauce over. Makes 12 servings.

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