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Prep 25 mins
Cook 40 mins
Mom made this for us. We thought is was delicious so I thought I would share the recipe. She lets it refrigerate overnight.
- 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)
- 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.
I made this for Easter brunch. It was easy and delicous. My sister doesn't usually like bread pudding, but she loved this. I put it together the night before, refrigerated it and baked it in the morning. I used a bread pan and sliced it to serve. The carmel sauce was very tasty. Thanks!
This has become standard fare at my Sunday brunches. Absolutely wonderful!!! Thanks! Al
Sunday mornings are usually our special breakfast day. This recipe is a good one to do the night before because getting it ready the next morning is so easy. I used fresh french baguette. Very good and loved the apples and caramel glaze. I did have to scrap some of the glaze out of the pan as it didn't all make it out when I turned the pan over. Will be in my Sunday breakfast rotation of recipes. Thanks.