1 loaf sliced white bread, crusts removed
1 c. sugar
4 tsp. ground cinnamon
6 green apples (2 lb.)
1/4 c. butter
4 c. grated fresh white bread crumbs (about 12 slices, crusts removed)

Lightly butter inside of a 2 quart Charlotte mold or a straight sided Pyrex bowl. Cut 6 slices bread in half, use to line inside of mold, over-lapping. Using a heart shape cookie cutter, cut 6 hearts from bread slices, to fit in bottom of mold. Combine sugar and cinnamon. Pare, core and thinly sliced apples, should measure 5 1/2 cups. Preheat oven to 350 degrees. In bottom of mold layer 1 1/3 cups apple slices, sprinkle with 1/4 cup sugar-cinnamon mixture, dot with 1 tablespoon butter, top with 1 cup bread crumbs. Repeat 3 times. Bake 1 hour and 15 minutes or until apples are tender. Let pudding cool on wire rack 10 minutes. Makes 8 servings. Use 1 pint softened vanilla ice cream as sauce.