2 lb Granny smith, cortland; or
Any good cooking apples 1 1/4 c Sugar
1/2 ts Cinnamon
4 c Boiled milk or water
12 Slices challah or other
Dense white bread; crusts Removed 2 tb Unsalted melted butter or
Margarine 2 tb Kirsch
3 lg Eggs; separated
1/2 lb Chopped almonds
Bread crumbs Peel and core the apples, dice them and sprinkle 1/4 cup sugar and the cinnamon over. Pour boiling milk over the white bread, cover, and let soak for a few minutes. Drain off the milk and add the butter, remaining sugar, kirsch, yolks of eggs, chopped almonds and the apples. Beat the egg whites until stiff and fold in. Grease a 9 inch bundt pan and sprinkle with fine bread cumbs. Pour the mixture into it and bake in a 375 oven for 1 hour or until done. Serve immediately or if youlet cool, reheat just before serving. Serve as is or with ice cream or vanilla sauce. Add a little dash of kirsch to each serving. —–