Ample Brown Betty Recipe

Read reviews (1)

Rate recipe

Evelyn Kennell of Roanoke, Illinois sends the recipe for Ample Brown Betty. It's great for using leftover bread.

[X]

Rate Ample Brown Betty Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Ample Brown Betty Recipe

Prep: 15 min. Bake: 55 min.

Yield: 50-60 Servings

15 55 70

Ingredients

2 loaves (20 ounces each) white bread with crusts, cut into 1-inch cubes (about 32 cups)
2 cups butter, melted
40 cups (about 12 pounds) sliced peeled apples
3 cups packed brown sugar, divided
2 cups sugar
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
4 cups water
3 tablespoons lemon juice

Directions

Toss bread cubes with butter; divide half of the cubes among four greased 13-in. x 9-in. baking pans. Arrange apples over bread, using 10 cups per pan. Mix 2 cups of brown sugar, sugar, nutmeg and cinnamon; divide into fourths and sprinkle over the apples. Mix water and lemon juice; pour a fourth into each pan. Top with remaining bread cubes. Sprinkle remaining brown sugar equally over pans. Cover and bake at 375° for 30 minutes. Uncover and bake 25-30 minutes longer. Yield: 50-60 servings.

Nutritional Facts 1 serving (1 piece) equals 198 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 117 mg sodium, 36 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Ample Brown Betty in Taste of Home February/March 1994, p54