Caramel Apple Bread Pudding by janiebakes

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  • July 28, 2016 at 5:55 am #3815
    rottiedogs
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      Caramel Apple Bread Pudding
      Submitted by janiebakes on September 26, 2004 at 5:12 pm

      DESCRIPTION
      Caramel Apple Bread Pudding

      SUMMARY
      Yield 0 File under Family / Ethnic / Regional

      INSTRUCTIONS
      This recipe from Roger Ferguson of Findly Ohio is a first place winner. I found it on a fold out file of apple recipes being given away at Patterson's Fruit Stand on Cave's Road in Chesterland Ohio. Stop in if you have a chance, so many varieties of apples,as well as cider, pumpkins, mums, baked goods and my favorite.... Fresh hot doughnuts. This is the only place I allow myself to eat a doughnut. Only one. Go for the apple fritter. And no, I am not related, nor am I a paid spokesman.

      8 cups stale French or Italian bread cut in pieces
      3 1/2 cups milk
      6 Tbl butter
      4 eggs
      3/4 cup brown sugar
      1 tsp vanilla
      1 tsp cinnamon
      4 cups Ohio apples cored and diced
      1 small jar caramel ice cream topping
      1/2 cup chopped cashews

      Preheat oven to 350 degrees.
      In a small saucepan, heat milk. Spray a 9x13 baking dish with Pam.Place bread pieces into the baking dish and pour heated milk over the bread. Mis until the bread absorbs the milk. Set aside. In a medium mixing bowl cream butter and sugar. Add eggs vanilla and cinnamon, beat until fluffy. Stir in apples and pour over bread mixture. Bake for one hour until golden brown. Pour caramel sauce over the bread pudding and sprinkle witrh chopped cashews. Serve warm with ice cream or whipping cream. Serves 10 to 12

      The method of mixing this pudding is unusual to me. I am used to combining the cold milk with the eggs and spices and pouring over the apple and bread bits, and dotting butter on the top before baking. I did it the way the recipe specified the first time I made it. It turned out a little too moist for my taste, I think my bread wasn't stale enough. I'm going to try mixing it my way next time. The cashews are an inspired touch, a better choice than walnuts or pecans. I felt the caramel topping was plenty rich and didn't use the ice cream/ whipping cream recommended.

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