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Pudding: Caramel Apple Crisp Bread Pudding

Source of Recipe

Wheat Foods Council


List of Ingredients

Streusel Topping:
¾ cup all-purpose flour
½ cup packed brown sugar
1/3 cup butter or margarine, softened
½ cup chopped, toasted pecans

Pudding:
1¾ cups milk
1 cup butterscotch, caramel or fudge ice-cream topping
¼ cup butter or margarine
4 cups cubed, white sandwich bread or rolls
2 cups peeled, thinly sliced apples
2 eggs, beaten

Additional ice cream topping, apple slices and mint sprigs, for optional topping and garnish.


Recipe

Preheat oven to 350 F. Lightly grease a 1½-quart baking dish.

In a medium-sized bowl stir together flour, brown sugar and butter until crumbly; add pecans and stir. Set aside.

In a large saucepan, combine milk, ice-cream topping and butter. Cook over medium heat until blended and butter is melted; remove from heat. Stir in bread and apples. Let stand 10 minutes. Stir in eggs. Pour into greased baking dish and bake for 20 minutes.

Remove from oven and sprinkle topping over partially baked pudding. Bake 20 to 25 minutes, or until apples are tender and a knife inserted in center comes out clean. Serve warm, with additional slightly heated caramel topping, if desired. Garnish with sliced apples and mint sprigs, if desired.

Makes 8 servings.

Nutrition information per serving: 525 cal., 78 g carbo., 21 g fat, 9 g pro., 93 mg chol., 536 mg sodium, 2 g fiber.