Velvety caramel envelops soft bread and sweet apples in this gem from Southern Living: Classic Southern Desserts.
Reprinted with permission from Copyright © 2012. Published by Oxmoor House. Available wherever books are sold. All rights reserved.
- Bread Pudding
- 1 Granny Smith apple, peeled and chopped
- 1/2 tsp ground cinnamon, divided
- 1/2 Italian bread loaf, cut into bite-size pieces
- Vegetable cooking spray
- 3 large eggs
- 1 1/2 cups reduced-fat milk
- 1 cup apple cider
- 1/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Toasted Pecan Caramel Sauce
- 1/4 cup chopped pecans
- 3/4 cup sugar
- 1 teaspoon light corn syrup
- 1/2 cup evaporated milk
- 1 1/2 teaspoon butter
For the Pudding: Saute apple and 1/4 teaspoon cinnamon in a lightly greased skillet over medium-high heat 2 minutes or until tender. Stir together bread and apple mixture in an 11 x 7-inch baking dish coated with cooking spray.
Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg, and remaning 1/4 teaspoon cinnamon; pour over bread mixture in baking dish. Cover and chill 1 hour.
Preheat oven to 350°. Bake bread mixture at 350° for 45 to 50 minutes or until top is crisp and golden brown. Serve warm with Toasted Pecan Caramel Sauce.
For the Caramel Sauce: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
Sprinkle sugar in an even layer in a small saucepan. Stir together syrup and 1/3 cup water, and pour over sugar in saucepan. Cook, without stirring, over medium-high heat 12 to 14 minutes or until sugar is dissolved and mixture is golden.
Remove from heat. Gradually whisk in evaporated milk. (Mixture will bubble). Stir in butter and toasted pecans.