Wednesday, September 11, 2013

Taste of Our Home Tuesday: Apple Bread Pudding With Caramel Sauce

Justin loves apple pie and apple crisp.  When I saw this apple bread pudding recipe I knew he would love it.  His birthday was on Monday so this was the special birthday dessert, that we had on Tuesday because I'm still working on time management with a new baby.:)  There is nothing healthy about this tasty dessert, but it sure is yummy!!  Possibly better than apple pie!  Enjoy! 
Apple Bread Pudding with Caramel Sauce Recipe
Ingredients 
3/4 cup butter, cubed 
4 cups chopped peeled tart apples (about 4 medium) 
2 cups sugar 
1/2 cup raisins 
1/2 cup chopped walnuts 
3 teaspoons ground Ground Cinnamon 
2 teaspoons vanilla extract 

Bread Pudding: 
6 eggs 
2-1/2 cups 2% milk 
1-1/2 cups plus 2 tablespoons sugar, divided 
1 cup heavy whipping cream 
1-1/2 teaspoons vanilla extract 
Dash ground nutmeg 
1 loaf (1 pound) French bread, cut into 1-inch cubes 

Caramel Sauce: 
1 cup sugar 
1/4 cup water 
1 cup heavy whipping cream 
2 tablespoons butter 

Directions 
Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. 
For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. 
Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. 
For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute. Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding. Yield: 16 servings (1-3/4 cups sauce).

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