Ingrients & Directions
3 c Bread cubes
3 c Apples; peeled, sliced
4 ea Eggs; beaten
1 1/2 c Milk
3 tb Sugar
1/2 ts Vanilla
1 ds Salt
1/4 ts Cinnamon
1/3 c Prepared caramel topping
Nutmeg
Place bread cubes in buttered rice bowl. Top with apples. Beat
together eggs, milk, sugar, vanilla, salt and cinnamon. Pour over
apples. Drizzle with caramel topping. Sprinkle with nutmeg. Cover
rice bowl with foil. Add 3 cups water to reservoir, cover and steam
45 to 50 minutes.
Knife inserted into center of custard should come out clean. If not,
add additional 1 cup water to reservoir, cover and continue to steam
for 19 to 22 minutes.
Serves 6
Yields
6 servings