Caramel apple breakfast pudding recipe

Caramel Apple Breakfast Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Caramel Apple Breakfast Pudding recipe, a perfect way to start your day with a touch of indulgence. This mouthwatering dish combines the comforting flavors of caramel and apple with a creamy, custard-like texture. It's a delightful twist on traditional breakfast options that will leave you craving more. Whip up this easy-to-make recipe in no time and savor the warm, sweet goodness that will surely make your mornings extra special.

Keywords: Caramel, Apple, Breakfast, Pudding, Indulgence.

Caramel apple breakfast pudding recipe details

Caramel apple breakfast pudding recipe, recipe Rating: 4.7
Number of votes:117

Ingredients

2 large tart apples, such as Jonathan or Granny Smith

3/4 teaspoon ground cinnamon

1/2 cup packed brown sugar

2 Tablespoons light corn syrup

2 Tablespoons margarine or butter

1/4 cup pecan pieces

3 beaten eggs

1-1/4 cups milk

1 teaspoon vanilla

1/4 teaspoon nutmeg

Eight to ten 1/2-inch thick slices Italian or French bread

Instructions:

Peel, core, and slice apples (should have 2 cups). In a small saucepan, combine apple slices and 1/4 cup water. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 to 7 minutes or until apples are tender, stirring occasionally. Drain in a colander. Transfer apples to a small bowl. Gently stir in cinnamon. Set aside.

In a small saucepan, combine brown sugar, light corn syrup, and margarine or butter. Cook and stir over medium heat until mixture just comes to a boil. Remove from heat and pour mixture into a 2-quart 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 at least 3 hours or up to 24 hours.

At serving time, remove the plastic wrap. Bake, uncovered, in a 325-degree oven for 40 to 45 minutes or until a knife comes out clean. Remove from oven; run a knife around edges to loosen. Let stand for 15 minutes. Carefully invert pudding onto a platter. Serve warm or cool.