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Irish Apple Bread Pudding

4 small apples (about 1 lb.), cored and sliced
1/4 c. apple juice
8 thin slices bread, crusts removed
2 T dried currants or raisins
1 3/4 c reduced-fat soymilk
1/3 c sugar or Sucanat
11/2 T nutritional yeast flakes
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 tsp salt
ground nutmeg


Brown Sugar Sauce

1 c. water
1/2 c brown sugar or Sucanat
1 T cornstarch
1 T pure vanilla extract
pinch of salt

Poach the apples for 10 minutes in the apple juice.

In a lightly oiled, 9 inch square pan, place 4 slices of bread,
cut to fit the bottom of the pan. Place the poached apples and the
currants or raisins over the bread. Top with the remaining bread.

In a medium bowl, whisk together the soymilk sugar, nutritional
yeast, cinnamon, vanilla, and salt. Pour over the bread and apples.
Let sit for 20 minutes while you preheat the oven to 375 degrees
F. Sprinkle the top of the pudding with nutmeg. Place the pan
inside of a larger one with hot water in the bottom. Bake for 30
minutes.

To make the Brown Sugar Sauce, mix together all of the sauce
ingredients except the vanilla in a small saucepan. Bring to a
boil, stirring, and simmer 5 minutes. Stir in the vanilla. Serve
warm over the hot bread pudding. Serves 6.

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