This silky apple dessert recipe--a spiced apple bread pudding made with apple cider in place of the usual custard--gets a double hit of apple flavor from both the cider and plenty of sliced tart apples. Mace, the lacy red spice that coats the nutmeg fruit, adds a particularly lovely floral note, but you can substitute nutmeg if you don't have any mace on hand.
To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.
Toast nuts before using for the best flavor. Spread whole nuts on a baking sheet and bake at 350°F, stirring once and checking often, until fragrant, 7 to 9 minutes.
259 calories; protein 5.8g; carbohydrates 41.7g; dietary fiber 4.2g; sugars 26g; fat 8.7g; saturated fat 2.3g; cholesterol 7.6mg; vitamin a iu 129.1IU; vitamin c 4.7mg; folate 16.6mcg; calcium 64.8mg; iron 1.2mg; magnesium 43mg; potassium 235.7mg; sodium 132mg; thiamin 0.1mg; added sugar 5g.