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9 slices firm white bread, cut into halves
2 cups half-and-half (light cream), divided
1/2 cup sugar
1/2 cup water
1/2 teaspoon vanilla
6 medium-sized tart apples, peeled, cored, sliced
2 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons butter or margarine
Cream (optional)
Place bread slices in a single layer in a shallow pan. Evenly drizzle 1/2 cup of the half-and-half over bread.
In a medium saucepan, mix sugar and water; bring to boiling. Cover; reduce heat and simmer 5 minutes. Remove from heat. Stir in vanilla. Return to medium heat. Add about a third of the apple slices at a time, and simmer each portion 3 minutes. Remove with a slotted spoon. Reserve sugar syrup.
When all apples are poached, line a buttered shallow 2-1/2 quart baking dish with about a third of the bread slices; top with half of the poached apples. Make a layer of another third of the bread and cover with the remaining apples. Cover with rest of the bread.
Beat eggs slightly; mix in cinnamon and cardamom, then remaining 1-1/2 cups half-and-half and sugar syrup from poaching apples. Pour egg mixture evenly over bread. Dot with butter.
Bake at 350 deg. until top layer of bread is brown and crusty, about 1 hour. Serve hot or at room temperature with cream, if desired. |
