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Lighter apple bread pudding

Butter for greasing baking dish and sauteing apples 2 cups soy milk 3 cups half & half Butter 1 tsp. ground cinnamon 3 apples, chopped into 1-inch cubes 4 large eggs 1/2 cup sugar 1/2 tsp. salt 1 tsp. vanilla 1 loaf hearty seeded or whole-wheat bread cut into 1-inch cubes Maple syrup Grease pie pan or 9-inch x 12-inch baking dish and set aside. Turn oven on to 350 degrees and put about 1-inch of water in a roasting pan big enough to hold the bread pudding pan. Put the roasting pan in the oven to allow the water to become hot. Heat soy milk and half & half in a sauce pan over medium high heat until it is just about to simmer. Remove from the heat. While you are doing that, put some butter (about a tablespoon) in a pan with the cinnamon and sauté the apples until they begin to soften, then remove from heat. Whisk together eggs, sugar, salt and vanilla. Whisking constantly, slowly pour milk mixture into it. Pour over bread and fold in apples. Set aside for 30 minutes to an hour. Drain bread and spoon into baking dish. Place the baking dish into the roasting pan of water that’s in the oven and bake for about 45 minutes, or until golden brown on the outside and the middle is set. Serve with real old-fashioned maple syrup. Serves 8 to 10.

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