Caramel apple breakfast pudding
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Caramel apple breakfast pudding
  Apple    Breakfast    Pudding  
Last updated 6/12/2012 1:12:11 AM. Recipe ID 40014. Report a problem with this recipe.
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      Title: Caramel apple breakfast pudding
 Categories: : breakfast, Desserts
      Yield: 1 Servings
 
      2 lg Tart apples; such as
           -Jonathan or Granny Smith
    3/4 ts Ground cinnamon
    1/2 c  Packed brown sugar
      2 tb Light-colored corn syrup
      2 tb Margarine or butter
    1/4 c  Pecan pieces
      3    Beaten eggs
  1 1/4 c  Milk
      1 ts Vanilla
    1/4 ts Ground nutmeg
      8 sl Italian or French bread; (up
           -to 10), 1/2-inch-thick
 
  A luscious caramel-pecan layer starts on the bottom and ends on top.
  
  Peel, core, and slice apples (should have 2 cups). In a small saucepan
  combine apple slices and 1/4 cup water. Bring to boil; reduce heat.
  Cook, covered, over medium-low heat for 5 to7 minutes or till apples
  are tender, stirring occasionally. Drain in a colander. Transfer
  apples to a small bowl. Gently stir cinnamon into cooked apples. Set
  aside.
  
  In the same small saucepan combine brown sugar, light-colored corn
  syrup, and margarine or butter. Cook and stir over medium heat till
  mixture just comes to a boil. Remove from heat. Pour mixture into a
  2-quart square baking dish. Sprinkle pecans over all.
  
  In a medium mixing bowl combine the eggs, milk, vanilla, and nutmeg.
  Arrange a layer of half the bread slices in the baking dish atop the
  caramel mixture, trimming bread to fit. Spoon cooked apples evenly
  over bread layer. Arrange remaining bread slices on top. Carefully
  pour the egg mixture over bread, pressing the bread down gently to
  moisten the slices completely. Cover with plastic wrap and
  refrigerate for at least 3 hours or up to 24 hours.
  
  At serving time, remove the plastic wrap. Bake, uncovered, in a 325o
  oven for 40 to 45 minutes or till a knife comes out clean. Remove
  from oven; run a knife around edge to loosen. Let stand for 1 ny
  remaining caramel mixture in dish over pudding.) Cut into triangles.
  Serve warm or cool. Makes 8 servings.
  
  Recipe 




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Recipe ID 40014 (Apr 03, 2005)

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