Velvety caramel envelops soft bread and sweet apples in this gem from Southern Living: Classic Southern Desserts.
Reprinted with permission from Copyright © 2012. Published by Oxmoor House. Available wherever books are sold. All rights reserved.
- Bread Pudding
- 1 Granny Smith apple, peeled and chopped
- 1/2 tsp ground cinnamon, divided
- 1/2 Italian bread loaf, cut into bite-size pieces
- Vegetable cooking spray
- 3 large eggs
- 1 1/2 cups reduced-fat milk
- 1 cup apple cider
- 1/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Toasted Pecan Caramel Sauce
- 1/4 cup chopped pecans
- 3/4 cup sugar
- 1 teaspoon light corn syrup
- 1/2 cup evaporated milk
- 1 1/2 teaspoon butter
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For the Pudding: Saute apple and 1/4 teaspoon cinnamon in a lightly greased skillet over medium-high heat 2 minutes or until tender. Stir together bread and apple mixture in an 11 x 7-inch baking dish coated with cooking spray.
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Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg, and remaning 1/4 teaspoon cinnamon; pour over bread mixture in baking dish. Cover and chill 1 hour.
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Preheat oven to 350°. Bake bread mixture at 350° for 45 to 50 minutes or until top is crisp and golden brown. Serve warm with Toasted Pecan Caramel Sauce.
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For the Caramel Sauce: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
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Sprinkle sugar in an even layer in a small saucepan. Stir together syrup and 1/3 cup 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.
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Remove from heat. Gradually whisk in evaporated milk. (Mixture will bubble). Stir in butter and toasted pecans.
This Recipe Appears In
- Bake the Book: Spiced Caramel-Apple Bread Pudding
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