ISO: NY Times Bread Pudding with Apples
I'm trying to help a friend who has a worn, faded clipping of an old (20 or 30 years maybe) recipe from the New York Times. Here's what we can make out. If anyone can fill in the missing details (in italics), he'd sure appreciate it.
1 pound firm but sweet cooking apples
2 Tbls butter
1 1/4 c sugar
1/4 c currants or raisins
1/4 c Calvados or applejack
? - 20 slices of french bread, about 1/2 inch thick
?2? egg yolks
?2? whole eggs
1 tsp vanilla extract
? cup heavy cream
? cups milk
?? confectioners' sugar
Preheat oven to 400. Peel apples; core, quarter, and slice them thinly. There should be about ? cups.
Heat the butter in a heavy skillet and add apple slices. Sprinkle the apples with 1/4 cup of sugar, and add the currants or raisins. Sprinkle with Calvados and ignite it.
Arrange the bread slices, slightly overlapping, over the bottom of a 9x13 inch baking dish. Do not crowd the bread and use only enough to cover the bottom, slightly overlapping, in one layer.
Spoon the apple mixture evenly over the bread. Blend the yolks, eggs, remaining cup of sugar, vanilla, cream and milk. Heat slightly and pour it all over the bread and fruit. Set the baking dish in a larger pan and pour boiling water around it. Carefully place in the oven and bake 40 minutes. Remove the pudding from the water bath and let cool to lukewarm.
When lukewarm, sprinkle the top wth the confectioners' sugar put through a fine sieve. Run the pudding under the broiler until the top is nicely glazed.
Thanks for your help.