Upside Down Apple Pudding
What do you do with stale biscuits? Make a luscious bread pudding out of them!
5 very stale biscuits
2 cups warm milk
¼ cup butter
½ cup sugar
3 large apples
2 tablespoons butter, melted
2 eggs
¾ cup brown sugar
Equipment: Food processor
10″ deep iron skillet
Natural gas stovetop and oven
Serves 8
Preheat oven to 350 degrees.
Process the biscuits in the food processor in two or three batches to make a coarse crumb. Place the crumbs in a large bowl, mix in the warm milk, and let sit while you prepare the apples.
Peel, quarter, and remove the cores from the apples and cut each quarter into 6 chunks.
Melt ¼ cup butter in the skillet over medium heat. Add the apples and cook for several minutes until they release their juice. Stir in ½ cup sugar and cook the apples, stirring occasionally, for 10 to 20 minutes until most of the juice has cooked off and the underside of the apple chunks turns golden. Remove from the heat.
Stir 2 tablespoons melted butter into the biscuit mixture. Lightly beat the eggs with the brown sugar and stir into the biscuit mixture until well blended. Pour the batter over the apples in the skillet and bake in the preheated oven for 40 to 45 minutes or until a butter knife inserted into the middle of the pudding comes out clean. Remove from the oven and let rest for just a couple of minutes. Run a metal spatula around the edge of the pudding to loosen it and invert onto a serving platter. The weight of the skillet, which will still be very hot, makes this tricky, so be careful.
Serve warm with whipped cream and a dash of cinnamon.