Caramel-Apple Bread Pudding
- 1 cup butter, divided
- 1-1/2 gal. French bread loaves, cut into 3/4-inch cubes
- 8 each Granny Smith apples, peeled, diced
- 4 tsp. ground cinnamon, divided
- 1 doz. eggs
- 1-1/4 qt. milk
- 2 cups heavy cream
- PHILADELPHIA Original Cream Cheese, softened, cubed
- 1 cup sugar
- 4 tsp. vanilla
- 1 cup dulce de leche, divided, warmed
- 1 qt. Golden OREO Pieces-Medium
- Assembly
- 3 cups dulce de leche, warmed
- 3 cups prepared whipped topping
- Melt 1 cup butter in large saucepan.
- (Or, melt 1/2 cup butter for trial recipe.)
- Pour over bread cubes in large bowl; toss to coat.
- Spread onto bottom of parchment paper-lined full-sheet pan (or onto bottom of lined half-sheet pan for trial recipe).
- Bake in 300 degrees F-convection oven 10 min.
- ; cool slightly.
- Meanwhile, melt remaining butter in same saucepan.
- Add apples and 1 Tbsp.
- cinnamon (or 1-1/2 tsp.
- cinnamon for trial recipe); cook 7 to 10 min.
- or until apples are tender, stirring occasionally.
- Blend eggs, milk, cream, cream cheese, sugar, vanilla and remaining cinnamon in blender.
- (Blend ingredients in batches, if necessary.)
- Pour into large bowl; whisk in 1 cup dulce de leche (or 1/2 cup dulce de leche for trial recipe).
- Stir in apples, bread cubes and OREO Pieces.
- Let stand 15 min.
- Portion 1 cup into each of 24 (8-oz.)
- greased ramekins (or into each of 12 greased ramekins for trial recipe); place on sheet pan.
- Bake in 275 degrees F-convection oven 22 to 25 min.
- or until centers are set.
- For each serving: Unmold 1 warm pudding onto plate; top with 2 Tbsp.
- each dulce de leche and whipped topping.
butter, bread, apples, ground cinnamon, eggs, milk, heavy cream, philadelphia original cream cheese, sugar, vanilla, golden oreo, dulce de leche
Taken from www.kraftrecipes.com/recipes/caramel-apple-bread-pudding-120039.aspx (may not work)