Recipe - Caramel Apple Breakfast Pudding

2 lg Tart apples; such as
Jonathan or Granny Smith
Three fourths teaspoon Ground cinnamon
One half cup Packed brown sugar
2 tablespoon Lightcolored corn syrup
2 tablespoon Margarine or butter
One fourth cup Pecan pieces
3 Beaten eggs
1 One fourth cup Milk
1 teaspoon Vanilla
One fourth teaspoon Ground nutmeg
8 sl Italian or French bread; (up
to 10), 1/2inchthick

A luscious caramelpecan layer starts on the bottom and ends on top.

Peel, core, and slice apples (should have 2 cups). In a small saucepan
combine apple slices and One fourth cup water. Bring to boil; reduce heat. Cook,
covered, over mediumlow heat for 5 to7 minutes or till apples are tender,
stirring occasionally. Drain in a colander. Transfer apples to a small
bowl. Gently stir cinnamon into cooked apples. Set aside.

In the same small saucepan combine brown sugar, lightcolored corn syrup,
and margarine or butter. Cook and stir over medium heat till mixture just
comes to a boil. Remove from heat. Pour mixture into a 2quart square
baking dish. Sprinkle pecans over all.

In a medium mixing bowl combine the eggs, milk, vanilla, and nutmeg.
Arrange a layer of half the bread slices in the baking dish atop the
caramel mixture, trimming bread to fit. Spoon cooked apples evenly over
bread layer. Arrange remaining bread slices on top. Carefully pour the egg
mixture over bread, pressing the bread down gently to moisten the slices
completely. Cover with plastic wrap and refrigerate for at least 3 hours or
up to 24 hours.

At serving time, remove the plastic wrap. Bake, uncovered, in a 325o oven
for 40 to 45 minutes or till a knife comes out clean. Remove from oven; run
a knife around edge to loosen. Let stand for 1 ny remaining caramel mixture
in dish over pudding.) Cut into triangles. Serve warm or cool. Makes 8
servings.

Recipe by: : New Hope Bed & Breakfast, Bristol, Tennessee

Posted to MCRecipe Digest V1 #1048 by Carriej999 Carriej999@aol.com on
Jan 27, 1998