Caramel Apple Bread Pudding

www.mykitchenadventures1.blogspot.com

adapted from www.ohioapples.org


Servings - 9   Serving size - 1/9th of recipe   Points Plus per svg - 5 points+

Calories - 183.1,   Total Fat - 5.7g,   Carb. - 34g,   Protein - 4.3g,   Fiber - 1.2g


4 cups day-old French bread that has been torn into bite-sized pieces

1 1/2 cups skim milk

1/4 cup fat-free half and half

3 TBS. unsalted butter, melted

2 large eggs, slightly beaten

1/2 cup brown sugar, packed

1 tsp. pure vanilla extract

1 tsp. ground cinnamon, plus extra to sprinkle on top before baking

pinch of salt

2 cups of peeled, cored and diced fresh apples, your choice of variety  ( I used Cortland but Mcintosh would be great too...a variety that softens up when baked is best) 

2 TBS. caramel topping ( I used Smuckers ) 


1.  If your bread is not stale, tear it into bite-sized pieces and place on a baking sheet in a 300 degree oven for 10 - 15 minutes to dry it out. ( This will really help the bread absorb the milk correctly. ) 

2.  Preheat oven to 350 degrees F.  Spray an 8 x 8" baking dish with cooking spray.  Dump in dried bread pieces.  Combine the milk and the half and half.  Heat until just starting to bubble.  ( I did this in the microwave, in a 2 cup glass measure) 

3.  Pour the milk over the bread pieces, mix well to combine.  Set aside.  

4.  In a small bowl, combine the melted butter, eggs, brown sugar, vanilla extract, cinnamon, and salt with a whisk.  Add in apples and mix.  Pour the apple mixture into the bread pieces and stir well to combine.  Press the top of the bread down to make sure all of it has coated in the mixture.  Sprinkle top with additional ground cinnamon.  

5. Place in oven and bake for 1 hour, or until golden brown and set.  Allow to cool for 10 - 15 minutes.  Drizzle the caramel topping onto the bread pudding.  Cut into 9 servings.  Serve with additional caramel sauce, if you wish. ( additional caramel sauce not included in nutritional information.)

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