Prep 30 mins
Cook 30 mins
Roll a scoop of creamy vanilla ice cream in home-made candied pecans. Surround the ice cream with warm cinnamon apples and drizzle caramel over the top. Sprinkle fresh cinnamon-butter croutons on the dessert and you've got an irresistible clone of one of Outback's most popular menu items.
- 1⁄2 cup granulated sugar
- 2 tablespoons water
- 1⁄2 teaspoon cinnamon
- 1 teaspoon butter
- 1 1⁄4 cups chopped pecans
- 2 cups cubed bushman bread or 2 cups Hawaiian bread or 2 cups pillsbury honey white bread
- 1⁄3 cup salted butter
- 2 tablespoons sugar
- 1⁄2 teaspoon cinnamon
- 1 (20 ounce) can apple pie filling
- 1⁄4 teaspoon cinnamon
- 1 tablespoon brown sugar
- 4 cups vanilla ice cream
- 1⁄2 cup caramel topping (Smucker's is good)
- 1 1⁄2 cups whipped cream
- 4 fresh strawberries
- For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat.
- Heat until mixture boils and all sugar granules are dissolved.
- Add chopped pecans to mixture and stir for 1 to 2 minutes over heat.
- Be sure that all pecans are well-coated.
- Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up.
- You should be able to separate all of the nuts.
- For the croutons, preheat the oven to 300°F.
- Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown.
- Stir halfway through cooking time.
- Melt the butter in a skillet over medium heat.
- Pour baked croutons into the pan and sauté until the bread is well-coated with butter.
- Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl.
- Sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar.
- Remove croutons from the heat and pour them onto a plate to cool.
- Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl.
- You want to be sure you don't stir hard enough to break up the apples.
- Microwave the apple for 1 to 2 minutes or until hot.
- To assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces.
- You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.
- Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream.
- Dribble another tablespoon around the base of the ice cream onto the plate.
- Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.
- Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.
- Spread a generous portion of whipped cream onto the top of each scoop of ice cream.
- Top off each dish with a fresh strawberry.
Absolutely perfect! We loved the crunchy sweet nut crust on the slightly melty ice cream... and the warm cinnamon apples threw us all over the top... and when a bite of the salty-sweet, buttery cinnamony croutons hit our mouths, we each groaned that sort of gutteral "oh-my" groan that says "this is amazing and I need another bite right now... right after I savor this one completly!)(you know it, I'm sure!). I followed the recipe closely, but warmed the apple filling on the stove top because we don't own a microwave... and a couple of minutes over medium heat did the trick. Thanks for the wonderful recipe!