Caramel Apple Bread Pudding Diabetic Friendly Recipes

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.

APPLE BREAD PUDDING (DIABETIC)

Steps:

• Preheat oven to 160 degree celsius (140 degrees for fan forced).
• Grease deep 1.5 litre (6 cup ovenproof dish).
• Peel, core and quarter apples, cut each quarter into 3mm slices.
• Dissolve brown sugar in the water in medium frying pan over low heat, add apples; simmer, uncovered, about 5 minutes or until tender, stirring occasionally.
• Combine milk and vanilla bean in medium saucepan; bring to a boil.
• Remove from heat; stand, covered, 5 minutes.
• Discard vanilla bean.
• Meanwhile (while milk stands) cut bread slices into quarters.
• Arrange bread and apple in alternate layers (finishing with bread) in dish.
• Whisk eggs, cinnamon and nutmeg in medium bowl.
• Gradually whisk hot milk mixture into egg mixture.
• Pour egg mixture carefully over bread and apple.
• Place dish in a large baking dish; add enough boiling water to baking dish to come halfway up side of pudding dish.
• Bake uncovered about 1 hour or until set.
• Serve with low fat ice cream or cream, if desired.

APPLE AND CARAMEL BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 9-inch quiche dish or pie plate with cooking spray.
• In large bowl, mix all ingredients except bread, almonds and caramel topping with wire whisk until smooth. Fold in bread. Pour into quiche dish; sprinkle with almonds.
• Bake 30 to 35 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.

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.

CARAMEL APPLE BREAD PUDDING - DIABETIC FRIENDLY

Steps:

• Heat oven to 375 degrees. Mix the sugar and cinnamon together. In a separate bowl whisk the milk, egg substitute, brown sugar, and vanilla. Arrange one half of the toasted bread in the bottom of a baking dish then sprinkle with half of the cinnamon & sugar mixture and half of the diced apples. Repeat with a second layer. Pour the milk mixture over top. Bake 40 - 50 minutes or until knife comes out clean. Serve warm, drizzling caramel topping over top of each serving.