Side Pannel
Caramel Apple Breakfast Pudding
Caramel Apple Breakfast Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 2 lg Tart apples; such as
- -Jonathan or Granny Smith
- 3/4 ts Ground cinnamon
- 1/2 c Packed brown sugar
- 2 tb Light-colored corn syrup
- 2 tb Margarine or butter
- 1/4 c Pecan pieces
- 3 Beaten eggs
- 1 1/4 c Milk
- 1 ts Vanilla
- 1/4 ts Ground nutmeg
- 8 sl Italian or French bread; (up
- -to 10), 1/2-inch-thick
Directions
A luscious caramel-pecan layer starts on the bottom and ends on top.
Peel, core, and slice apples (should have 2 cups). In a small saucepan
combine apple slices and 1/4 cup water. Bring to boil; reduce heat. Cook,
covered, over medium-low heat for 5 to7 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 the same small saucepan combine brown 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-quart square
baking dish. Sprinkle pecans over all.
In a medium mixing bowl combine the eggs, milk, vanilla, 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 325o oven
for 40 to 45 minutes or till a knife comes out clean. Remove from oven; run
a knife around edge to loosen. Let stand for 1 ny remaining caramel mixture
in dish over pudding.) Cut into triangles. Serve warm or cool. Makes 8
servings.
Peel, core, and slice apples (should have 2 cups). In a small saucepan
combine apple slices and 1/4 cup water. Bring to boil; reduce heat. Cook,
covered, over medium-low heat for 5 to7 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 the same small saucepan combine brown 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-quart square
baking dish. Sprinkle pecans over all.
In a medium mixing bowl combine the eggs, milk, vanilla, 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 325o oven
for 40 to 45 minutes or till a knife comes out clean. Remove from oven; run
a knife around edge to loosen. Let stand for 1 ny remaining caramel mixture
in dish over pudding.) Cut into triangles. Serve warm or cool. Makes 8
servings.
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