close this window to return to FatboyrecipesCaramel Apple Bread Pudding |
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Streusel Topping:
3/4 cup all-purpose flour 1/2 cup packed brown sugar 1/3 cup butter or margarine softened 1/2 cup chopped toasted pecans Bread Pudding: 1 3/4 cups milk 1 cup caramel ice cream topping v 1/4 cup butter or margarine 4 cups cubed white sandwich bread or rolls 2 cups peeled, thinly sliced apples 2 eggs, beaten |
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| Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart baking dish. Stir together the flour, brown sugar and butter until crumbly; add pecans and stir. Set aside. In a large saucepan, combine milk, ice cream topping and butter. Cook over medium heat until blended and the butter is melted; remove from heat. Stir in the bread and apples. Let stand 10 minutes. Stir in the eggs. Pour into a greased baking dish and bake for 20 minutes. Remove from oven and sprinkle topping over partially baked pudding. Bake for 20 to 25 minutes or until apples are tender and a knife inserted into the center comes out clean. Serve warm with additional slightly heated caramel topping, sliced apples, ice cream and mint sprigs if desired. |