Caramel Apple Breakfast Pudding

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups peeled cored and sliced granny smith apples
• 1/4 cup water
• 3/4 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 2 tablespoons light corn syrup
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup pecan pieces
• 3 eggs, beaten
• 1 1/4 cups milk
• 1 teaspoon vanilla
• 1/4 teaspoon ground nutmeg
• 8 -10 slices italian bread (1/2 inch thick) or 8 -10 slices french bread (1/2 inch thick)

Recipe

• 1 in a saucepan, add apples and water; bring mixture to boiling; lower heat.
• 2 cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
• 3 drain apples and transfer to a small bowl.
• 4 stir in cinnamon and set apples aside.
• 5 in the same saucepan, add brown sugar, corn syrup, and butter.
• 6 cook and stir over medium heat until just reaches boiling.
• 7 remove from heat.
• 8 pour mixture into an ungreased 2-quart square baking dish.
• 9 sprinkle evenly with pecans.
• 10 in another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
• 11 place half of the bread slices on top of the caramel, trimming bread to fit.
• 12 spoon apples evenly over the bread slices.
• 13 place remaining bread slices over apples.
• 14 pour egg mixture evenly over bread slices; press bread down gently to moisten completely.
• 15 cover and chill if refrigerator for 3 to 24 hours.
• 16 in a 325°f oven, bake, uncovered, for 40-45 minutes or until knife comes out clean.
• 17 run a knife around the edges to loosen.
• 18 cool in pan on a wire rack for 15 minutes.
• 19 carefully invert pudding onto a platter (spoon any remaining caramel mixture in dish over pudding).
• 20 cut and serve warm.