Apple Bread Pudding

I found this recipe this week in a Taste of Home magazine.  I would never eat bread pudding as a kid, but as an adult, I have formed a small addiction to it.  I love it and anywhere I go that might have it on the menu for dessert, I order it.  So when I saw this recipe for an apple bread pudding with a caramel drizzle over it, I knew it would be on the menu this fall.  This morning I made an entire 9×13 pan and realized that I was going to need to find someone to share it with.  No one in my house will eat this, don’t ask me why…I live with a bunch of freaks.  So I called my BFF and invited myself and my bread pudding over for brunch.  We had pudding, coffee and good talk, a perfect way to spend a rainy Saturday morning.  Enjoy!

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Apple Bread Pudding with Caramel Drizzle

3/4 cup butter

4 cups chopped peeled tart apples (I used Honeycrisp)

2 cups sugar

3 t. cinnamon (I might have used 3 Tablespoons, I tend to over dose on the spices)

2 t. vanilla extract

Preheat the oven to 350 degrees.  Spray a 9×13 pan.  In a large skillet, mix together the butter, apples, sugar and cinnamon.  Bring to a boil, stirring constantly.  Reduce heat, simmer uncovered until apples are tender, stirring occasionally.

6 eggs

2 1/2 cups milk

1 1/2 cups sugar

1 cup heavy cream

dash of nutmeg (Again, I tend to be very liberal with my dashes)

1 loaf of almost stale bread (recipe called for french loaf, I just used plain white bread)

For bread pudding, whisk eggs, milk, sugar and nutmeg until blended.  Stir in bread crumbs and apple mixture.  Transfer to a greased 9×13 pan.  Bake uncovered for 45-55 minutes, until a knife comes out clean in the middle.  I just used a jar of ice cream caramel to drizzle over each individual serving.  Serve warm, it’s soooo good.  Transfer left overs into the refrigerator, when ready to eat, just microwave for a few seconds until hot again and enjoy all over again!

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Categories: Food

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