Spiced Caramel-Apple Bread Pudding |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Curl up in a cozy chair with this bread pudding. If you have leftover Toasted Pecan-Caramel Sauce, use it as a topping for low-fat ice cream. This recipe costs $1.18 per serving. I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 granny smith apple, peeled and chopped |
1/2 teaspoon ground cinnamon, divided |
16 ounces italian bread, cut into bite size pieces |
vegetable oil cooking spray |
3 large eggs |
1 1/2 cups 2% low-fat milk |
1 cup apple cider |
1/4 cup firmly packed brown sugar |
1 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
1/4 cup chopped pecans |
3/4 cup sugar |
1 teaspoon light corn syrup |
1/2 cup evaporated milk |
1 1/2 teaspoons butter |
Directions:
1. 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 in an 11 x7 -inch baking dish coated with cooking spray.
2. Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg, and remaining 1/4 teaspoon cinnamon; pour over bread mixture in baking dish. Cover and chill 1 hour.
3. Preheat oven to 350. Bake bread mixture 45-50 minutes or until top is crisp and golden brown. Serve warm with Toasted Pecan-Caramel Sauce.
4. Toasted Pecan-Caramel Sauce: Makes 3/4 cup. Prep 10 minutes.
5. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fraqrant.
6. 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 12-14 minutes or until is sugar dissolved and mixture is golden. Remove from heat. Gradually whisk in evaporated milk. (Mixture will bubble). Stir in butter and toasted pecans.
|
|