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Preheat
oven to 400°. Combine the cider, apples, pears, prunes, cinnamon
stick, lemon zest and lemon juice in a small saucepan coated with
DuPont SilverStone® non-stick. Bring mixture to a simmer and
cook, stirring occasionally, until the mixture is tender, about
2 minutes. Discard the cinnamon stick and pour the fruit mixture
into a 2-quart baking dish coated with DuPont SilverStone® non-stick.
Cut
the bread slices in half diagonally. In a mixing bowl, whisk together
the eggs, milk and vanilla. Soak bread in the egg mixture and arrange
in overlapping rows on top of the fruit. Pour excess liquid over
the bread.
Combine
sugar and cinnamon, and sprinkle over the bread. Bake for 20 to
25 minutes or until the top of the pudding is crisp and golden.
Cool pudding and serve with maple syrup .
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