Caramel Apple Bread Pudding

Name: Caramel Apple Bread Pudding
Yield: 16 servings
Ingredients: 1 loaf (16 oz./450 g) egg bread, such as challah or brioche (about 12 cups cubed); 2 large apples, cored, quartered, and thinly sliced; 1 tsp (5 mL) lemon zest; 1 tbsp (15 mL) lemon juice; 1 tbsp (15 mL) butter; 2 cups (500 mL) milk; 1 cup (250 mL) heavy cream; 6 eggs, lightly beaten; ½ cup (125 mL) brown sugar; 1 tsp (5 mL) vanilla extract; ¼ tsp (1 mL) salt; ½ cup (125 mL) caramel sauce, plus more for drizzling; Optional: ½ cup (125 mL) toasted pecan halves

Create a new favorite this fall with this bread pudding that's extra moist in our Deep Covered Baker.

Ingredients

1 loaf (16 oz./450 g) egg bread, such as challah or brioche (about 12 cups cubed)
2 large apples, cored, quartered, and thinly sliced
1 tsp (5 mL) lemon zest
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) butter
2 cups (500 mL) milk
1 cup (250 mL) heavy cream
6 eggs, lightly beaten
½ cup (125 mL) brown sugar
1 tsp (5 mL) vanilla extract
¼ tsp (1 mL) salt
½ cup (125 mL) caramel sauce, plus more for drizzling
Optional: ½ cup (125 mL) toasted pecan halves

Directions

Place the apples, butter, lemon juice, and zest in the Fully Glazed Deep Covered Baker. Microwave, covered, for 8 minutes, stirring halfway through.
Meanwhile, combine the milk, cream, eggs, brown sugar, vanilla, and salt in a large bowl. Add the cooked apples, along with any juices, and the bread to the milk mixture. Toss until all of the bread is evenly coated.
Transfer half of the mixture into the baker. Drizzle the caramel over top. Add the remaining bread mixture. Microwave, covered, for 15 minutes. Remove the lid and microwave for an additional 5 minutes. Sprinkle chopped pecans on top and drizzle with caramel before serving, if you’d like.

Yield:

16 servings

Nutrients per serving:

Calories 350, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 120 mg, Carbohydrate 45 g, Protein 8 g, Sodium 300 mg, Fiber 1 g

Cook's Tips:

To toast pecans, spread in a 1-qt. (1-L) Micro-Cooker®. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.

For a quick sauce, melt vanilla ice cream and spoon onto serving plates. Top with bread pudding.