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Oven:  325° Convection for 1 Hour Serves:  12

5-6 Green Apples - peeled

Mix together:
- ½ cup White sugar
- ½ cup Brown sugar
- ¼ cup Flour
- ¼ cup Lemon juice
- 1 teaspoon Cinnamon (heaping)
- ½ teaspoon Nutmeg

1 to 2 loaves Cinnamon Bread
12 Eggs
2 ½ cups Milk
2 tsp. Vanilla
2 cups Walnuts – roughly chopped

1. Peel apples, cut in half, and then slice each ½ into 3rds, or quarters if large.
Spritz apples with a little lemon and set aside while preparing apple mixture.
2. Mix together apple coating mixture, and then combine with apples and set aside. Can be made the day before and kept in refrigerator.
3. Grease a 9” x 13” baking dish.
4. Using your hands, break up the Cinnamon Bread into medium pieces.
5. Alternately scatter Cinnamon Bread, along with 3/4 of the walnuts, and 3/4 of the coated apples into the well-greased baking dish. Set aside remaining walnuts and apples.
6. Beat together eggs, vanilla and milk, and pour over scattered ingredients. Place remaining apples on the
top and scatter remaining walnuts.
7. Spray aluminum foil with Pam, cover baking dish and refrigerate overnight.
8. In the morning, preheat oven to 325º F. Remove the bread pudding from the refrigerator, and bring to room temperature for about 10 minutes.
9. Bake the mixture covered with foil for 40 minutes at 325º F convection.
10. Remove from oven and let sit for 15-20 minutes.
11. Serve warm with Vanilla Cream Sauce.

2 cups whipping cream
3 Tbs. sugar
1 Tbs. cornstarch
1 Tbs vanilla

In a saucepan bring 1 ½ cups of whipping cream to a boil and then remove from heat. In another bowl combine remaining ½ cup whipping cream, sugar and cornstarch. Blend until smooth.
Whisk cornstarch mixture into hot whipping cream until smooth.
Return to heat. Bring to a boil and cook until slightly thickened.
Remove from heat. Stir in vanilla. Cover. Refrigerate for 30 minutes or until cool.