Apple, Bacon and Cheddar Bread Pudding

 

3

tablespoons butter or margarine

3

medium Granny Smith apples, peeled and coarsely chopped (3 cups)

3

tablespoons packed brown sugar

4

cups cubed firm bread

1

pound bacon, cooked and chopped

2

cups shredded sharp Cheddar cheese (8 ounces)

2 1/2

cups milk

1

teaspoon ground mustard

2

teaspoons Worcestershire sauce

1/4

teaspoon salt

1/8

teaspoon pepper

5

eggs

• 1 Grease 2-quart casserole. In 10-inch skillet, melt butter over medium heat. Cook apples in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in brown sugar; reduce heat to low. Cook 5 to 6 minutes, stirring occasionally, until apples are tender.
• 2 Layer half each of the bread, bacon, apples and cheese in casserole. Repeat with remaining bread, bacon, apples and cheese.
• 3 Mix all remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
• 4 Heat oven to 350ºF. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.