Perhaps the reader is acquainted with someone who likes to make mountains out of molehills. Yesterday I got an idea in my head that went something like this: I’d like to make a really complicated: Pudding. Bread. Pie. I’ve got fresh Washington apples, some Rainiers. Recently there’s been a search through some of the handwritten recipes looking for the old Apple Brown Betty Recipe. I didn’t find it yet but found one online that used cinnamon bread for the bread cubes, which sounded delightful so I’d decided to make a loaf of that today.
This morning, in one of cooking and blog’s synchronicities, while I was having a look at another food blog whose twin bloggers follow mine, I found a recipe for an Apple Pie Bread.* (Find their recipe at the link.) Thanks, ladies. It looked good enough and complicated enough to try, and several of us are happy about the effort.
I made a few changes, including making some dough and forming it into lots of mini cinnamon rolls instead of using the refrigerated canned dough, and a drizzle of lemon glaze rather than a sprinkle of powdered sugar. It looks like a pie and a bread, but it’s more of an elaborate apple bread pudding, sans cream which might go on other types of pudding.
I just served it warm and delicious to neighbors (who had no knowledge it was soon to grace their table) and myself. I called it dinner since the custard in it provides additional protein and I was off watching a fun elementary school production of Shrek at dinner time while the dough was rising. My neighbors were totally unexpecting pudding at 10:15 P.M. and were in their kitchen looking for a snack. Lucky us.