Caramel Apple Breakfast Pudding

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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