Apple Caramel Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Decadence! I make this as either a dessert, and dress it up with whipped cream, or as a special breakfast. Either way, you can't go wrong. Adapted from Marie's recipe for Caramel French Toast. Ingredients:
1 cup butter |
4 tablespoons maple syrup |
2 cups brown sugar |
1 teaspoon vanilla |
2 -3 tart pie apples, diced |
cinnamon |
1 loaf french bread, cubed |
8 eggs |
2 cups half-and-half |
1/2-1 cup sugar (according to taste) |
2 teaspoons vanilla |
1 teaspoon salt |
Directions:
1. Boil butter, brown sugar, and maple syrup over medium heat for one minute. Remove from heat and stir in vanilla.
2. Pour into greased 9 x 13 baking pan.
3. Evenly sprinkle apple pieces over caramel layer.
4. Sprinkle cinnamon to taste over apples.
5. Sprinkle 1-2 tsp cinnamon over bread cubes and mix together (optional step).
6. Put bread cubes over apple layer. Make sure you use all the bread, cramming it in there tight-otherwise the bread pudding will not turn out as well.
7. Mix remaining ingredients in a blender.
8. Slowly pour the mixture over the bread cubes. It should be enough to completely saturate all the bread. If not, add enough half and half to the pan to accomplish this.
9. Let sit for 20-30 minutes.
10. At this point, you can cover the pan and refrigerate overnight.
11. Bake at 350 for 45-50 minutes, or until nicely browned and a knife inserted in the bread pudding comes out clean.
12. Immediately run a knife around the edges to loosen and turn out onto serving platter (I use a rimmed cookie sheet a little bigger than the cake pan) and serve warm. Be careful, the caramel on the bottom is very hot and liquid at this point.
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