A while ago, I came across a recipe for caramel-apple bread pudding and, after modification, the following is what I have ended up with. (Recipes are usually starting points that need some changes to make them really good.)
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CARAMEL-APPLE BREAD PUDDING
28 Caramels
1/4 c Water
4 c Bread cubes
4 c Apples, peeled and sliced
5 Eggs, slightly beaten
2 c Milk
1/4 c Brown sugar
2 ts Vanilla
1/4 ts Salt
1 ts Cinnamon
Melt caramels with water in a covered double boiler or in a saucepan over low heat. Stir occasionally until sauce is smooth. Place bread cubes in greased 12x8 inch baking dish. Top with apple slices then shake some extra cinnamon over the top. Combine eggs, milk, brown sugar, vanilla, salt and cinnamon; pour over apples. Cover with caramel sauce. Set dish in large pan on oven rack; pour in boiling water to 1/2 inch depth. Bake at 325~ for 1 hour and 20 minutes or until knife inserted halfway between center and outside edge comes out clean. Serve hot or cold with ice cream or whipping cream.
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Notes:
Bread cubes - I have tried cinnamon-raisin bread and cinnamon toast and have found that the toast works the best.
Milk β Instead of milk, I use whipping cream.
Caramels - I have used caramel apple dip, (18 ounce), found in the produce section β nuke it for two minutes before pouring it over the top of everything.
Apples β The dried Granny Smith apples work the best but any type of apple will do. Granny Smiths give this βzingβ .
I have scattered a handful of raisins in with the apple slices β worked out well.
It doesn't hurt to shake a little more cinnamon over the top of the caramel.
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If you try this, how about posting your thoughts and/or improvements β we'd like to hear from you.
