Apple Bread Pudding With Caramel Dessert Sauce Recipes

APPLE BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

CARAMEL APPLE BREAD PUDDING

Steps:

• In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.

OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Place the bread cubes in a 9 x 13 buttered glass pan.
• Sprinkle the raisins over the bread.
• Drizzle on the melted butter, do not mix into the bread cubes and raisins.
• Set this aside.
• In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
• DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
• Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
• Sprinkle the top with a grating of more nutmeg.
• Preheat the oven to 350 degrees F.
• Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
• Bake until pudding is puffy all over and golden.
• Remove to rack to cool.
• Sauce-- In a saucepot over med.
• heat, melt the butter, and brown sugar.
• Bring to a boil, and remove from the heat.
• Whisk in the salt, vanilla, and milk.
• The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

SPICED CARAMEL-APPLE BREAD PUDDING

Steps:

• Spray 10-inch skillet with cooking spray. Add apple and 1/4 teaspoon of the cinnamon; cook over medium-high heat 2 minutes or until apple is tender.
• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together apple mixture and bread cubes.
• In medium bowl, beat eggs, milk, apple cider, brown sugar, vanilla, nutmeg and remaining 1/4 teaspoon cinnamon with whisk. Pour over bread mixture in baking dish. Cover; refrigerate 1 hour.
• Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until top is crisp and golden brown. Serve warm with caramel sauce.

APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
• In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
• Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
• Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
• In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

EASY CARAMEL APPLE BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Melt butter in large skillet on medium heat. Add apples; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat.
• Place caramels in microwaveable bowl. Add 2 Tbsp. evaporated milk; set aside. Pour remaining evaporated milk into large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended. Add bread; stir until liquid is absorbed. Stir in apples and cranberries; pour into 2-qt. casserole sprayed with cooking spray.
• Place casserole dish in shallow pan. Add enough water to pan to come halfway up side of casserole dish.
• Bake 1 hour 10 min. or until knife inserted in center of pudding comes out clean. Remove pudding from water bath; cool slightly.
• Microwave caramels in microwaveable bowl on HIGH 1 min. or until completely melted, stirring every 30 sec. Drizzle over pudding. Serve topped with COOL WHIP.

CARAMEL-APPLE BREAD PUDDING

Steps:

• Heat oven to 350°. Spray quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches, with cooking spray. Mix all ingredients except bread and caramel topping in large bowl with wire whisk until smooth. Fold in bread. Pour into quiche dish.
• Bake 40 to 45 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.