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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Spiced Caramel-Apple Bread Pudding Recipe

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This recipe for Spiced Caramel-Apple Bread Pudding is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Granny Smith apple, peeled and chopped
1/2 tsp. ground cinnamon, divided
1/2 (16 oz.) Italian bread loaf, cut into bite-size pieces
vegetable cooking spray
3 large eggs
1 1/2 c. milk
1 c. apple cider
1/4 c. firmly packed brown sugar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1/4 c. chopped pecans
3/4 c. sugar
1 tsp. light corn syrup
1/3 c. water
1/2 c. evaporated milk
1 1/2 tsp. butter
Directions:
Directions:
Saute apple and 1/4 teaspoon cinnamon in a lightly greased skillet over medium-high heat for 2 minutes or until tender. Stir together bread and apple in a 11 by 7 inch baking dish coated with cooking spray. Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg, and remaining cinnamon. Pour over bread mixture in baking dish and let sit covered in refrigerator for 1 hour. Bake in preheated oven at 350º for 45 to 50 minutes or until top is crisp and golden brown. Serve with sauce below.

Bake pecans in a single layer in a shallow pan for 8 to 10 minutes at 350º. Sprinkle sugar in a even layer in a small saucepan. Stir together syrup and water, and pour over sugar in saucepan. Cook, without stirring, over medium-high heat 12 to 14 minutes or until sugar is dissolved and mixture is golden. Remove from heat. Gradually whisk in evaporated milk. Mixture will bubble. Stir in butter and toasted pecans.

 

 

 

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