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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 244027" data-attributes="member: 1246"><p>Caramel Apple Bread Pudding</p><p></p><p><strong>Ingredients</strong>:</p><p></p><p>***PUDDING***</p><p>1 tablespoon butter</p><p>3 medium tart apples (such as Braeburn or Fuji), peeled, cut into 1/2-inch pieces</p><p>1/2 cup coarsely chopped toasted pecans</p><p>1 1/2 cup milk</p><p>1 cup whipping cream</p><p>30 caramels</p><p>3 eggs</p><p>1/4 cup packed brown sugar</p><p>1 tablespoon vanilla extract</p><p>1 teaspoon ground cinnamon</p><p>1/4 teaspoon salt</p><p>5 cups loosely packed cubed (1/2 inch) stale French bread</p><p>***TOPPING***</p><p>1/2 cup butter</p><p>2 large Fuji, Braeburn or Golden Delicious apples, unpeeled, sliced</p><p>1/2 cup packed brown sugar</p><p></p><p></p><p></p><p><strong>Directions</strong>:</p><p>In large heavy skillet, melt 1 tablespoon butter. Add cut-up apples; cook over medium heat until apples are lightly browned and thoroughly cooked, turning frequently. </p><p></p><p>Lightly butter 9x5x3-inch (2-quart) loaf pan. Sprinkle pecans over bottom of pan. In medium saucepan, heat milk and cream over medium heat until very hot but not boiling. Add caramels; cook and stir until melted. </p><p></p><p>Heat oven to 350F. In large bowl, whisk together eggs, 1/4 cup brown sugar, vanilla, cinnamon and salt. Slowly whisk in hot caramel mixture. Add bread cubes and cooked apples; let stand 30 minutes. </p><p></p><p>Spoon mixture into loaf pan. Bake 50 to 60 minutes or until set but still slightly soft in center. Cool completely on wire rack. </p><p></p><p>Melt 1/2 cup butter in skillet over medium heat. Add sliced apples; cook until apples are tender but not mushy. Stir in 1/2 cup brown sugar; cook and stir until apples are coated. </p><p></p><p>Unmold pudding onto plate; cut into thick slices. Place on individual dessert plates. Spoon warm apple slices and sauce over each serving.</p></blockquote><p></p>
[QUOTE="moreluck, post: 244027, member: 1246"] Caramel Apple Bread Pudding [B]Ingredients[/B]: ***PUDDING*** 1 tablespoon butter 3 medium tart apples (such as Braeburn or Fuji), peeled, cut into 1/2-inch pieces 1/2 cup coarsely chopped toasted pecans 1 1/2 cup milk 1 cup whipping cream 30 caramels 3 eggs 1/4 cup packed brown sugar 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon salt 5 cups loosely packed cubed (1/2 inch) stale French bread ***TOPPING*** 1/2 cup butter 2 large Fuji, Braeburn or Golden Delicious apples, unpeeled, sliced 1/2 cup packed brown sugar [B]Directions[/B]: In large heavy skillet, melt 1 tablespoon butter. Add cut-up apples; cook over medium heat until apples are lightly browned and thoroughly cooked, turning frequently. Lightly butter 9x5x3-inch (2-quart) loaf pan. Sprinkle pecans over bottom of pan. In medium saucepan, heat milk and cream over medium heat until very hot but not boiling. Add caramels; cook and stir until melted. Heat oven to 350F. In large bowl, whisk together eggs, 1/4 cup brown sugar, vanilla, cinnamon and salt. Slowly whisk in hot caramel mixture. Add bread cubes and cooked apples; let stand 30 minutes. Spoon mixture into loaf pan. Bake 50 to 60 minutes or until set but still slightly soft in center. Cool completely on wire rack. Melt 1/2 cup butter in skillet over medium heat. Add sliced apples; cook until apples are tender but not mushy. Stir in 1/2 cup brown sugar; cook and stir until apples are coated. Unmold pudding onto plate; cut into thick slices. Place on individual dessert plates. Spoon warm apple slices and sauce over each serving. [/QUOTE]
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