Apple Caramel Bread Pudding

• 1 cup plus 2 tablespoons packed brown sugar, divided
• 1/2 cup butter, cubed
• 2 tablespoons light corn syrup
• 3/4 teaspoon ground cinnamon
• 4 cups sliced peeled Granny Smith apples (about 4 medium)
• 4 large eggs
• 1 cup 2% milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 loaf (1 pound) egg bread, cut into 1-1/2-inch cubes

1. In a small saucepan, combine 1 cup brown sugar, butter, corn syrup and cinnamon; cook and stir 4-6 minutes over medium heat until blended. Pour into a greased 13x9-in. baking dish; top evenly with apples. Cool slightly.
2. In a large bowl, whisk eggs, milk, vanilla, salt and remaining brown sugar until blended; stir in bread. Pour over apples. Refrigerate, covered, several hours or overnight.
3. Preheat oven to 350u0b0. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 35-40 minutes or until bubbly and top is golden. Serve warm.

brown sugar, butter, light corn syrup, ground cinnamon, apples, eggs, milk, vanilla, salt, egg bread

Taken from www.tasteofhome.com/recipes/apple-caramel-bread-pudding/ (may not work)