Irish Apple Bread Pudding

From "The (Almost) No Fat Holiday Cookbook-Festive Vegetarian Recipes" by Bryanna Clark Grogan.
Published by Book Publishing Company in Summertown, Tennessee. 1995

Serves 6; Per serving: Calories: 220, Protein: 5 gm, Fat: 1 gm., Carbohydrates: 47 gm.

• 4 small apples (about 1 lb.), cored and sliced (peel only if the skins are unsightly or sprayed)
• 1/4 c. apple juice
• 8 thin slices of bread (not a heavy bread), hard crusts removed
• 2 T. dried currants or raisins
• 13/4 c. reduced-fat soymilk
• 1/3 c. sugar or Sucanat
• 1 1/2 T. nutritional yeast flakes
• 1 tsp. ground cinnamon
• 1 tsp. pure vanilla extract
• 1/4 tsp. salt
• sprinkle of ground nutmeg

• 1 c. water
• 1/2 c. brown sugar or Sucanat
• 1 T. cornstarch
• 1 T. pure vanilla extract - some nonalcoholic versions are available
• pinch of salt

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.