APPLE BREAD PUDDING When you're longing for a comforting oven-warm dessert, try this fruit-studded, butterscotch-sauced bread pudding. Visit your local bakery for egg bread, which makes this extra rich. 2 cups finely chopped, peeled, tart apples such as Granny Smith 1/2 cup packed brown sugar 1/4 cup apple-cinnamon schnapps or apple juice 4 cups dry brioche or challah bread cubes or other egg bread (1-inch cubes) 1/4 cup raisins 1/4 cup snipped dried apricots 1/4 cup snipped pitted dates 3 eggs, beaten 2 cups half-and-half or light cream 2/3 cup granulated sugar 1 tablespoon vanilla Cinnamon Ice Cream (recipe follows) Butterscotch Sauce (recipe follows)

Preheat oven to 350°F. Combine apples, brown sugar, and apple-cinnamon schnapps or apple juice in a greased 2-quart square baking dish. Bake, uncovered, in the preheated oven for 15 to 20 minutes or until apples are tender. Cool apple mixture slightly (15 minutes).

Toss bread cubes, raisins, dried apricots, and dates with apple mixture in the baking dish. Beat together eggs, half-and-half or light cream, granulated sugar, and vanilla in a medium mixing bowl; pour egg mixture evenly over bread mixture.

Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean; cool slightly. To serve, cut bread pudding into squares and place in individual dessert bowls. Top each serving with a scoop of Cinnamon Ice Cream and drizzle with Butterscotch Sauce.

Makes 8 servings.

CINNAMON ICE CREAM: Place 1/2 gallon vanilla ice cream, softened, in a large mixing bowl. Beat ice cream with an electric mixer until smooth but not melted. Combine 3 tablespoons granulated sugar, 2 tablespoons apple-cinnamon schnapps or apple juice, and 1 teaspoon ground cinnamon. Beat mixture into the ice cream until combined. Transfer ice cream mixture to a shallow baking dish; cover and refreeze for 8 hours or overnight. Makes 1/2 gallon.

BUTTERSCOTCH SAUCE: Stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch in a 1-quat saucepan. Add 3/4 cup water. Cook and stir over medium-high heat for 4 to 5 minutes or until thickened and bubbly. Cook and stir 2 minutes more. Stir in 2 tablespoons butter (no substitutes) until melted. Makes 1 1/4 cups.

1 Serving: Calories: 851, Fat: 39g (Saturated: 22g), Cholesterol: 220mg, Sodium: 261mg, Carbohydrate: 113g, Protein: 12g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]