You may also like
Categories:
milk caramel sauce butter Bread Braeburn apples eggs flour brown sugar butter pecans warm caramel topping
Viewed: 17 - Published at: 8 years agoIngredients
- 1 34 cups milk
- 11 ounces caramel sauce
- 14 cup butter
- 4 cups cubed with bread
- 2 large braeburn apples, peeled, cored, sliced
- 2 large eggs, beaten
- 34 cup all-purpose flour
- 12 cup packed brown sugar
- 6 tablespoons butter, softened
- 12 cup chopped toasted pecans
- warm caramel topping (optional)
Method
- Preheat oven to 350 degrees.
- Grease a 1 1/2 quart baking pan; set aside.
- In large saucepan, combine milk, caramel sauce and butter.
- Cook over medium heat until blended and butter is melted; remove from heat.
- Stir in bread and apples.
- Let cool for 10 minutes.
- Stir in eggs.
- Pour into greased baking pan and bake for 20 minutes.
- Meanwhile, combine the flour, brown sugar and butter in medium bowl to a crumble; then stir in pecans.
- Sprinkle over top of partially baked pudding.
- Return to oven and bake 20-25 minutes longer or until apples are tender and a knife inserted in the center comes out clean.
- Serve warm topped with warm caramel, if desired.
