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Caramel Apple Breakfast Bread Pudding

Thursday, January 01, 2004
8 servings
2 cups peeled and sliced tart apples 1/4 teaspoon ground cinnamon
1/2 cup firmly packed brown sugar
2 Tablespoons light corn syrup
2 Tablespoons butter or margarine
1/3 cup pecans, chopped
3 eggs, beaten
1 1/4 cups milk
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
8 to 10 slices of Saint Louis Bread French bread, sliced thick
In a small saucepan mix apple slices and 1/4 cup water. Bring to a boil. Reduce heat and cook covered over medium heat for 6 or 7 minutes until apples are tender, stirring often. Drain. Add cinnamon to cooked apples and set aside.

In another small saucepan, combine the brown sugar, corn syrup, and butter. Cook over medium heat until mixture just comes to a boil. Remove from heat and pour into a 9 x 9 square baking dish. Sprinkle pecans over mixture.

In a medium mixing bowl, combine the eggs, milk, vanilla, and nutmeg. Using half of the bread slices, place a layer of bread on to of the caramel mixture, trimming bread to fit. Then layer the cooked apples over bread layer. Follow with the rest of the bread slices. Pour egg mixture over bread, pressing bread down to moisten all the slices. Cover and refrigerate 3 to 24 hours.

When time to serve, bake uncovered at 325 degrees for 40 to 45 minutes or until a knife comes out clean. Remove from oven. Let stand for 15 minutes. Loosen edges and invert pudding onto a serving platter.
Nutrition Facts:
Sue Stees of Saint Louis Bread Co./ Panera Bread

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