Caramel Apple Bread Pudding
Set aside your favorite candies to be tucked into this delicious dessert before it cooks.
Yields 2 loaves
Cooking time: 2–3 hours
Preparation time: 45 minutes
Pot size: 3–5 quarts
- 2 tablespoons butter
- 3 cups cubed dry bread
- ½ cup caramels
- 1 apple
- 1 tablespoon butter
- 2 eggs
- 2 teaspoons vanilla
- ¾ cup sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- 2 cups milk
Butter 2 loaf pans or the equivalent. Distribute the bread cubes between the baking dishes, using enough bread to cover the bottom of each.
Cut the caramels into quarters. Peel, core, and dice the apple. Sprinkle the caramel and apple pieces over the bread. Melt the remaining butter and pour it over the bread pieces.
Beat the eggs. Add the vanilla, sugar, cocoa, cinnamon, and milk to the eggs. Pour the egg mixture carefully over the bread cubes to fill dishes one-half to three-quarters full.
Cover each dish with foil or a glass or ceramic lid. Arrange the dishes on a trivet or rack in the slow cooker, and pour water around the base of the trivet.
Cover and heat on a high setting for 2 to 3 hours.
There are more places to use croutons than in salads. Make your own crouton variety pack. Broil pumpernickel cubes with garlic paste and butter, rye with crushed sage and olive oil, or sourdough with chili pepper and corn oil. Keep them in the freezer as a quick garnish for soups, stews, and other dishes, including salads.