CARAMEL APPLE BREAKFAST PUDDING

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Caramel Apple Breakfast Pudding image

Mom made this for us. We thought is was delicious so I thought I would share the recipe. She lets it refrigerate overnight.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups peeled cored and sliced granny smith apples
1/4 cup water
3/4 teaspoon ground cinnamon
1/2 cup packed brown sugar
2 tablespoons light corn syrup
2 tablespoons butter or 2 tablespoons margarine
1/4 cup pecan pieces
3 eggs, beaten
1 1/4 cups milk
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
8 -10 slices Italian bread (1/2 inch thick) or 8 -10 slices French bread (1/2 inch thick)

Steps:

  • In a saucepan, add apples and water; bring mixture to boiling; lower heat.
  • Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
  • Drain apples and transfer to a small bowl.
  • Stir in cinnamon and set apples aside.
  • In the same saucepan, add brown sugar, corn syrup, and butter.
  • Cook and stir over medium heat until just reaches boiling.
  • Remove from heat.
  • Pour mixture into an ungreased 2-quart square baking dish.
  • Sprinkle evenly with pecans.
  • In another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
  • Place half of the bread slices on top of the caramel, trimming bread to fit.
  • Spoon apples evenly over the bread slices.
  • Place remaining bread slices over apples.
  • Pour egg mixture evenly over bread slices; press bread down gently to moisten completely.
  • Cover and chill if refrigerator for 3 to 24 hours.
  • In a 325°F oven, bake, uncovered, for 40-45 minutes or until knife comes out clean.
  • Run a knife around the edges to loosen.
  • Cool in pan on a wire rack for 15 minutes.
  • Carefully invert pudding onto a platter (Spoon any remaining caramel mixture in dish over pudding).
  • Cut and serve warm.

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