Apple Crisp in One Minute or Sauteed Apples with Granola for Breakfast; What's In a Name?

 This is one of those odd little dishes that you could eat for breakfast, lunch, dinner, dessert, or snack.  I like it for breakfast, but also know it's sweet-fast conclusion to a filling supper.  It might fill the bill when you're desperate for dessert and all your time was spent at

• the doctor's office, or
• the car repair place, or
• sitting at the airport, or
• fuming at the traffic that never moved, or
• work, reading a novel, playing the piano, talking to your best friend.

What to do with Old Bread--Make Bread Pudding

 Happy Spring!  Traveling and  moving have kept me away ...Thanks for being patient. 

When you're the only one in the kitchen, it's hard to have bread. Divide; freeze.  Buy rolls.  Or buy baguette, eat some, and then make...

Bread Pudding with Apples, Raisins, Brandy and Ice Cream--Oh Yeah  4 servings, but who's counting?

1/2 day-old baguette, sliced into pieces 1" thick (about 12 slices)
1/4 c softened butter, plus 1T for greasing the baking dish
1/2 large tart apple, sliced (leave peel on) Note: Spring berries could be used as well.
1/2 t cinnamon (I like Chinese or Vietnamese cinnamon--go to Penzey's if you can for spices.)
Pint of milk
1/4 c sugar
4 eggs, well beaten
4T brandy, optional
4 small scoops vanilla ice cream, optional

1. Preheat oven to 350 degrees Farenheit.
2. Butter (grease) a 2qt casserole or oven-safe bowl.
3. Butter lightly each piece of bread and place one layer of bread at bottom of baking dish.  Top with a few raisins and pieces of apple.  Sprinkle with cinnamon. 
4. Beat together milk, sugar and eggs.   Add a pinch of cinnamon. Pour 1/3 of mixture over bread layer.
5. Add another layer of bread, apples, raisins, cinnamon, and top with milk mixture.  Repeat.  If there is any of the milk mixture (custard) remaining, pour it into the dish.
6. Place baking dish in a larger baking dish (4qt rectangular works well if you've used a 2 qt rectangular Pyrex-type baking dish-or use a roasting pan) and pour hot water (bain marie -water bath--this ensures even and slow cooking) into the larger dish until the water is about halfway up the dish of pudding.  Cover pudding with two layers of aluminum foil and pinch around the edges for a snug fit.
7. Carefully place the pans in oven.  (Alternately, place waterless pans in oven and pour hot water from large pitcher into bigger pan to avoid spilling.)
8. Let bake 45 minutes.  Remove aluminum foil and let bake another 15 minutes or so until custard is set and bread is golden.
9. Remove pudding from water bath and place it a on cooling rack. Let sit 15 minutes.  Serve warm with a splash of brandy and  a small scoop of vanilla ice cream, if desired.