Caramel Apple Breakfast Pudding Recipes

APPLE-RAISIN BREAKFAST BREAD PUDDING

Steps:

• Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.
• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.

CARAMEL APPLE CINNAMON ROLL BREAKFAST BREAD PUDDING

Steps:

• Heat oven to 375°F. Line 9-inch square or round pan with foil; spray bottom and sides with cooking spray.
• Open cinnamon rolls per instructions on cans. Cut each roll into 9 pieces. Arrange half of cut rolls in single layer in bottom of prepared pan. In medium bowl, whisk eggs, milk, vanilla, cinnamon and salt.
• In medium skillet over medium-low heat, melt butter. Add apples and brown sugar and stir to coat. Cook on low heat 8 to 10 minutes, stirring often, until apples are softened and mixture is caramelized.
• Pour and scatter half of apple mixture over cut rolls in pan. Top with remaining cut rolls and apple mixture. Pour milk mixture evenly over top. Drizzle 1 packet icing from cinnamon rolls over top.
• Bake 40 to 50 minutes until center of mixture is fully baked and set (cover lightly with foil if top begins to get too brown before finished baking). Cool 10 minutes. Spread or drizzle remaining icing packet over top, then drizzle caramel sauce over top. Serve warm or at room temperature.

CARAMEL APPLE BREAD PUDDING

Steps:

• Heat oven to 325 degrees. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into 8 slices, then quarter each slice; set brioche aside.
• In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.
• Place 1 tablespoon sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread.
• Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with foil.
• Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.

CARAMEL APPLE PUDDING

Steps:

• Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
• Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
• Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.

CARAMEL APPLE BREAKFAST PUDDING

Steps:

• In a saucepan, add apples and water; bring mixture to boiling; lower heat.
• Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
• Drain apples and transfer to a small bowl.
• Stir in cinnamon and set apples aside.
• In the same saucepan, add brown sugar, corn syrup, and butter.
• Cook and stir over medium heat until just reaches boiling.
• Remove from heat.
• Pour mixture into an ungreased 2-quart square baking dish.
• Sprinkle evenly with pecans.
• In another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
• Place half of the bread slices on top of the caramel, trimming bread to fit.
• Spoon apples evenly over the bread slices.
• Place remaining bread slices over apples.
• Pour egg mixture evenly over bread slices; press bread down gently to moisten completely.
• Cover and chill if refrigerator for 3 to 24 hours.
• In a 325°F oven, bake, uncovered, for 40-45 minutes or until knife comes out clean.
• Run a knife around the edges to loosen.
• Cool in pan on a wire rack for 15 minutes.
• Carefully invert pudding onto a platter (Spoon any remaining caramel mixture in dish over pudding).
• Cut and serve warm.

BAKED CARAMEL APPLE PUDDING

Steps:

• For pudding: Combine flour, sugar, baking powder, cinnamon, salt, milk, and apples in a medium mixing bowl until well blended.
• Preheat oven to 375°F.
• Spread in a greased 1 1/2 quart casserole or 1-9 inch square or round, greased, metal baking pan.
• For sauce: Mix brown sugar, butter, and water. Stir until butter is melted.
• Pour sauce over pudding batter and bake for 40-50 minutes until brown and set.
• Serve with ice cream, heavy whipped cream or let it stand on it's own.

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.

APPLE CARAMEL BREAD PUDDING

Steps:

• 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., 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., Preheat oven to 350°. 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.