We serve this fall treat at our Chestertown inn as a fruit course for breakfast or as a dessert with afternoon tea. Either way they are a big hit.
Preheat oven to 350°F. Spray muffin pan with 6 – ¾-cup muffin cups (these are the larger size muffin pans) with a pan coating such as PAM. With a brush coat each muffin cup with some of the melted butter, then sprinkle each with a little of the granulated sugar. Set aside.
With a rolling pin flatten each piece of white bread. Lightly brush each side side with melted butter, then gently fit into the muffin cups.
In a medium bowl stir together diced apples, brown sugar, cinnamon and grated nutmeg. Toss to coat. Add fresh breadcrumbs and the rest of the melted butter and mix very gently to distribute evenly. Fill each bread cup with apple mixture, pressing gently. Use all the apple mixture, heap if necessary.
Cover pan with aluminum foil and bake 30 minutes. Remove foil and return to oven for another 10 minutes. Remove from oven and let stand 5 minutes before gently removing from pan. Serve warm with Vanilla Custard Sauce on the side.
Fill the bottom of a double boiler with hot water and set over medium heat. You want the water to come to a gentle simmer. In a small sauce pan heat half and half until bubbles start forming on surface. Remove from heat.
In the top of the double boiler add egg yolks and sugar. Whisk together until foamy. Slowly add hot half and half whisking vigorously.
Set top over bottom half of double boiler, making sure the top does not touch the water. Keep whisking until the mixture thickens slightly. Remove from heat and add vanilla. Keep whisking until slightly cooled. Strain before serving. You can serve it warm or refrigerate before using.
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