Yield: Yields 2-1/4 cups filling and 1 cup syrup.
Use firm, slightly tart baking apples, such as McIntosh or Rome. I like to use raisin bread for this recipe.
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One of several breakfast recipes suggested by Fine Cooking for this year's holiday season. This was excellent and the flavors went well together. We didn't have apple cider but did have some boiled cider that we heated up with maple syrup and the other seasonings. Also used an unsliced loaf of raisin challah. It took some time to put together but was worth the effort.
I loved this recipe. All the flavors meld together very well. The cider-syrup smells like Christmas. I used stale raisin-walnut bread, with excellent results.
This is one of our all-time favorite Fine Cooking recipes; that issue is well worn... It's a bit messy to make, but fun and well worth the effort.
I've made this recipe 2x's now and both times it has been a hit. The cream-cheese apple stuffing is amazing with the cider syrup. It is not too rich. The only adjustment I made was adding 1.5 tsp of vanilla to the egg/cream mixture the bread is soaked in. This is definitely a keeper that can be served with confidence to guests and family alike.
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