"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carmel Apple Breakfast Pudding Recipe

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This recipe for Carmel Apple Breakfast Pudding, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Georgia DiCarlo Steiger
Added: Sunday, October 30, 2005


2 large tart paales
3/4 tsp. ground cinnamon
1/2 c. packed brown sugar
2 tbsp. light colored corn syrup
2 tbsp. margarine or butter
1/4 c. pecan pieces
3 beaten eggs
1 1/4 c. milk
1 tsp. vanilla
1/4 tsp. ground nutmeg
8-10 1/2 in. thick slices French bread

Peel, core, and slice apples (should have 2 cups). in a small saucepan combine apple slices and 1/4 c. water. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 to 7 minutes or till apples are tender, stirring occasionally. Drain in a colander. Transfer apples to a small bowl. Gently stir cinnamon into cooked apples. Set aside

In a small saucepan combine sugar, light colored corn syrup, and margarine or butter. Cook and stir over medium heat till mixture just comes to a boil. Remove from heat. Pour mixture into a 2-qt. baking dish. Sprinkle pecans over all.

In a medium mixing bowl combine the eggs, milk, vanill, and nutmeg. Arrange a layer of half the bread slices in the baking dish atop the caramel mixture, trimming bread to fit. Spoon cooked apples evenly over bread layer. Arrange remaining bread slices on top. Carefully pour the egg mixture over bread, pressing the bread down gently to moisten the slices completely. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.

At serving time, remove the plastic wrap. Bake, uncovered, in a 325 oven for 40-45 minutes or till a kinfe comes out clean. Remove from oven; run a kinfe around edge to loosen. Let stand for 15 minutes. Carefully invert pudding onto a platter.




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