Carmel Apple Breakfast Pudding
Source of Recipe
BH&G Nov 1996
Recipe Introduction
Prepare overnight. I add more apples and goopy stuff for us.
List of Ingredients
2 large tart apples
3/4 t. cinnamon
1/2 c. packed brown sugar
2T. light corn syurp
2T. butter
1/4 c. pecan pieces
3 beaten eggs
11/4 c. milk
1t. vanilla
1/4 t. nutmeg
8 to 10 - 1/2Italian or French BreadRecipe
Peel, and slice apples,(2 cups)
In small saucepan combine apples and 1/4 cup water.
Bring to boiling, reduce heat. Cook, covered over 5-7 minutes or until tender, stirring occ.
Drain in a colander. Transfer to small bowl, gently stir in cinnamon. Set aside. In same small saucepan combine brown sugar, corn syrup, and butter. Cook and stir over med heat till mixture just comes to a boil. Remove from heat. Pour mixture into a 2qt.square baking dish. Sprinkle with pecans.
In med mixing bowl combine eggs,milk,vanilla and nutmeg. Arrnge a layer of half the bread slices in the pan atop the caramel mixture, trimming bread to fit. Spoon apples evenly over bread layer. Arrange remain bread slices on top.
Carefully pour egg mixture over bresd, pressing the bread down gently to moisten completely. Cover with plastic wrap and ref for a least 3 hours or up to 24 hours.
Bake, uncovered in a 325f oven for 40-45 min or till knife comes out clean. Run a knife around edges to loosen. Let stand for 15 min.
Carefully invert onto serving platter, cut into triangles.
Serve warm or cool. Makes 8 servings
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