Spiced Caramel-Apple Bread Pudding
If you have approximately 3 hours to spend in the kitchen, Spiced Caramel-Apple Bread Pudding might be an outstanding lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 9g of protein, 8g of fat, and a total of 410 calories. This recipe serves 8. For 90 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 280 people have made this recipe and would make it again. This recipe from Serious Eats requires sugar, ground nutmeg, bread, and pecans. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Try Apple and Caramel Bread Pudding, Caramel Apple Bread Pudding, and Caramel Apple Bread Pudding for similar recipes.
Servings: 8
Ingredients:
1 cup apple cider
1/2 Italian bread loaf, cut into bite-size pieces
Bread Pudding
1/4 cup firmly packed brown sugar
1 1/2 teaspoon butter
Toasted Pecan Caramel Sauce
1 teaspoon light corn syrup
3 large eggs
1/2 cup evaporated milk
1 Granny Smith apple, peeled and chopped
1/2 tsp ground cinnamon, divided
1/4 teaspoon ground nutmeg
1 1/2 cups reduced-fat milk
1/4 cup chopped pecans
3/4 cup sugar
1 teaspoon vanilla extract
Equipment:
baking pan
whisk
oven
frying pan
sauce pan
Cooking instruction summary:
Procedures 1 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. 2 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. 3 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. 4 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. 5 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. 6 Remove from heat. Gradually whisk in evaporated milk. (Mixture will bubble). Stir in butter and toasted pecans.
Step by step:
For the Pudding
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 mixture in an 11 x 7-inch baking dish coated with cooking spray.
2. 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.
3. Preheat oven to 350°.
4. Bake bread mixture at 350° for 45 to 50 minutes or until top is crisp and golden brown.
5. Serve warm with Toasted Pecan Caramel Sauce.
6. For the Caramel Sauce: Preheat oven to 350°.
7. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
8. 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.
9. Remove from heat. Gradually whisk in evaporated milk. (
10. Mixture will bubble). Stir in butter and toasted pecans.
Nutrition Information:
covered percent of daily need
