Caramel Apple Pudding Dessert Recipes

CARAMEL APPLE PUDDING DESSERT

Steps:

• Combine wafer crumbs and butter; press onto bottom of 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk in medium bowl with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust.
• Beat pudding mixes and remaining milk in separate medium bowl with whisk 2 min. Stir in 1/4 cup caramel topping; spoon over cream cheese layer. Cover with remaining COOL WHIP.
• Refrigerate 5 hours or until firm.
• Chop apples; sprinkle over dessert just before serving. Top with nuts and remaining caramel topping.

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.

CARAMEL APPLE LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, powdered sugar, and 1/2 cup caramel sauce with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Spoon and spread apple pie filling over cream cheese layer.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls all over apple layer; spread evenly. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, drizzle remaining 2 tablespoons caramel sauce on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

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 COOKIE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Place apple slices in a bowl and cover with apple juice.
• Roll out cookie dough onto prepared sheet. Sprinkle with sugar.
• Bake in preheated oven 5 to 7 minutes, until set.
• Warm the caramel dip in the microwave, and spread most of it over the cooled cookie. Remove the apple slices from the juice and arrange in rows over the caramel. Drizzle remaining caramel over apples. Cut into squares to serve.

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 DESSERT

Steps:

• Just before serving, cut apples and arrange on a platter or individual plates. Heat ice cream topping according to package directions. Place peanuts in a small bowl. To serve, dip apples in warm caramel sauce and then in chopped peanuts.

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.

CARAMEL APPLE STEAMED PUDDING

Steps:

• To make caramel: Combine sugar and water in a small, heavy saucepan; set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside.
• To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
• To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small saute pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mold, distributing evenly so they reach up the sides.
• Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.
• To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
• In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
• Fill pudding mold with batter; clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.
• When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top; slice.

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.

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 SPONGE PUDDING

Steps:

• Preheat oven to 180°C (350°F).
• Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
• Peel, core and slice apples 1cm (approx 1/2") thick.
• Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
• Sift flour, baking powder and sugar into a large mixing bowl.
• Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
• Spoon batter evenly over the apples and smooth out with the back of a large spoon.
• Combine brown sugar, golden syrup and water in a small saucepan.
• Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
• Stop stirring and allow mixture to come to the boil.
• Remove immediately from heat and pour evenly over the batter.
• Place dish on the centre shelf of the preheated 180°C (350°F) oven.
• Bake for 30-35 minutes or until the top is golden brown.
• Dust lightly with icing sugar to serve and serve with thick cream.

SALTED CARAMEL & APPLE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth.
• Halve, core and cut the apples into 1cm slices - there's no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen.
• Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like.