Apple Pecan Bread Pudding with Caramel Drizzle

If you ask my family, ” What is your favorite part of fall?”, you are likely to hear the answer, “Mom bakes.” That pretty much sums it up.  When it cools off I bake.  I bake a lot.  I love to bake because I love creating things that make people smile.  I love the fragrant smells of baked goods streaming from my windows like on a Saturday Morning Cartoon.  I love the warmth of the kitchen not just because of the oven, but from the love emitted from it. Cooler weather brings a whole new sense of home.

Apples are the quintessential fall food. They are starting to hit the grocery store at great prices.  I just bought a huge bag today for next to nothing. I also had a loaf of french bread sitting on my counter from the baking spree I went on the other day.  Put two and two together and you get Apple Pecan Bread pudding. Which if that wasn’t yummy enough….a little bit of caramel drizzle makes it that much better!

Apple Pecan Bread Pudding with Caramel Drizzle

Print Recipe

Prep Time:10 minutes mins

Cook Time:40 minutes mins

Total Time:50 minutes mins

Ingredients

• 4 cups soft bread cubes
• 2 cups peeled and diced
• 1 cup brown sugar
• 2 cups milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2 eggs beaten
• 1/2 cup chopped pecansTopping
• 1/2 cup brown sugar
• 1/4 cup butter or margarine
• 1/4 cup milk
• 1 tsp vanilla

Instructions

• Preheat oven to 350 Degrees
• Grease a casserole dish and place apples and bread mixed together in the dish.
• In a bowl whisk together the milk, eggs, brown sugar, cinnamon, and vanilla.
• Pour over the bread and apples. Push the bread down to make sure it absorbs the milk mix.
• Sprinkle the top with the chopped pecans and bake at 350 degrees for 40-50 minutes.Topping
• While it is baking stir together topping ingredients in a small saucepan over medium heat until caramel sauce forms.
• Drizzle over hot bread pudding when it comes out of the oven.
• SERVE

Notes

**GLUTEN FREE** You can substitute a gluten free bread for a great gluten free dessert. **DAIRY FREE** Substitute Almond or other non-dairy milk, and a non-dairy margarine for this recipe.

Servings: 6 -8

Author: Amanda@AFewShortCuts.com

Dice the bread and the apples and place them in a buttered casserole dish.

Wisk together eggs, milk, cinnamon, brown sugar, and a little vanilla and cover the bread and apples.  Push down on the bread so it soaks up all of the goodie. Sprinkle the top with chopped pecans and 2 tbsp brown sugar. Bake at 350 for 40 minutes. Or until it looks like this.

Well, almost like this.  While it is baking stir together the caramel topping ingredients in a small saucepan.  When you remove the bread pudding from the oven, drizzle the caramel topping over the pudding.  Then, it will look like the photo above.  ENJOY!