Caramel Apple Breakfast Pudding Recipe

  1. A luscious caramel-pecan layer starts on the bottom and ends on top.
  2. Peel, core, and slice apples (should have 2 c.).
  3. In a small saucepan combine apple slices and 1/4 c. water.
  4. Bring to boil; reduce heat.
  5. Cook, covered, over medium-low heat for 5 to7 min or possibly until apples are tender, stirring occasionally.
  6. Drain in a colander.
  7. Transfer apples to a small bowl.
  8. Gently stir cinnamon into cooked apples.
  9. Set aside.
  10. In the same small saucepan combine brown sugar, light-colored corn syrup, and margarine or possibly butter.
  11. Cook and stir over medium heat until mix just comes to a boil.
  12. Remove from heat.
  13. Pour mix into a 2-qt square baking dish.
  14. Sprinkle pecans over all.
  15. In a medium mixing bowl combine the Large eggs, lowfat milk, vanilla, and nutmeg.
  16. Arrange a layer of half the bread slices in the baking dish atop the caramel mix, trimming bread to fit.
  17. Spoon cooked apples proportionately over bread layer.
  18. Arrange remaining bread slices on top.
  19. Carefully pour the egg mix over bread, pressing the bread down gently to moisten the slices completely.
  20. Cover with plastic wrap and chill for at least 3 hrs or possibly up to 24 hrs.
  21. At serving time, remove the plastic wrap.
  22. Bake, uncovered, in a 325 oven for 40 to 45 min or possibly until a knife comes out clean.
  23. Remove from oven; run a knife around edge to loosen.
  24. Let stand for 1 ny remaining caramel mix in dish over pudding.)
  25. Cut into triangles.
  26. Serve hot or possibly cold.
  27. Makes 8servings.

apples, cinnamon, brown sugar, lightcolored corn syrup, margarine, eggs, milk, vanilla, nutmeg, italian

Taken from cookeatshare.com/recipes/caramel-apple-breakfast-pudding-99441 (may not work)

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