Caramel Apple Breakfast Pudding Recipe
"Breakfast Casserole Recipes"
Caramel Apple Breakfast Pudding
2 large granny smith apples
3/4 teaspoon cinnamon
1/2 cup packed brown sugar
2 tablespoons light corn syrup
2 tablespoons butter
1/4 cup pecan pieces
3 eggs, beaten
1 1/4 cups milk
1 teaspoon vanilla
1/4 teaspoon nutmeg
10 1/2" thick slices italian or french bread
Peel, core, and slice apples (about 2 cups). In a small saucepan combine apple
slice and 1/4 cup water. Bring to boiling; reduce heat. cook, covered over
medium-low heat for 5-7 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 the same small saucepan combine brown
sugar, corn syrup and 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 bowl combine the eggs, milk, vanilla, and nutmeg. Arrange a layer of
half the bread slice 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 325ºF oven for 40
minutes or till a knife comes out clean. Remove from oven. run a knife around
edge to loosen. Let stand for 15 minutes. Carefully invert pudding onto a
platter. Spooning remaining caramel mixture in dish over pudding. Cut into
triangles. Serve warm or cool.
Makes 8 servings.
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