Recipes in this Post
So I figured out the best bread to use for making Apple Brown Betty is Armenian Raisin Bread. They are small puffy breads about the size of a grapefruit, filled with yummy raisins that I think the bakeries maybe soak in cardamom.
A few days ago, my friend told me she had some bread that she was unfamiliar with, and did I want it. I was amazed to see that it was Armenian Raisin Bread, and I thanked her and promptly put it on top of the refrigerator to enjoy the next day. Well, the next day turned into a few days, and by the time I got to them, they were getting a little hard. But, that’s perfect because then they would absorb whatever liquid I used.
In my pantry, I had a few little individual apple sauce containers and a can of sweet cherries. I thought to combine the two and have Cherry Brown Betty. I have to admit that I sampled the Cherry Brown Betty before I put it in the oven, and that cherry with the butter, brown sugar and spices was quite delicious. Can’t wait to have it later after dinner. Here is a picture before it went into the oven:
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Cherry Brown Betty
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Ingredients
Instructions
- Preheat oven to 350. Break up the raisin bread into small pieces, about 1/2 inch. Put in large bowl and add remaining ingredients. Toss well to coat everything. Put into baker and bake for 30 minutes or until nicely browned.
Notes
Nutrition
