I have never been very good with surprises and I really wanted to give you a sneak peek into the new Weekend Potluck Fall Favorites eCookbook that will be available on Friday. So, I am sharing one of my recipes from the cookbook collection with you today.
Pecan Caramel Apple Bread Pudding is awesome because it gives me a way to use up all those bread ends I have bagged in my freezer. I just cut them up into tiny bits using a serrated bread knife. No thawing necessary.
The recipe might take a couple of steps: dicing the bread and apple, mixing the simple syrup, whisking the eggs… but the results are worth the effort. And, honestly, the effort isn’t much of a hardship.
You can serve this Pecan Caramel Apple Bread Pudding with vanilla ice cream and caramel sauce for dessert or with warm maple syrup for breakfast because it tastes so much like french toast. Maybe I should have named it French Toast Casserole?
Now, you might consider this cruel and unusual punishment since I am wetting your appetite for all the delicious fall flavors waiting inside our new Weekend Potluck Fall Favorites eCookbook. I promise, Friday will be here before you know it.
Ingredients
Method
- Preheat your oven to 350 degrees. Place bread in a baking dish sprayed with non-stick cooking spray.
- Sprinkle with the pecans and apple pieces. Using your fingers, gently distribute the fruit evenly among the bread.
- Whisk together the water and brown sugar until the sugar is dissolved. Pour the sugar water over the bread.
- Combine the remaining ingredients, mixing well and then pour the mixture over bread, making sure to soak everything evenly.
- Bake for 50-60 minutes or until knife inserted in center comes out clean. Serve warm with vanilla ice cream and caramel sauce, if desired.
Wowza. I am definitely going to make this soon.
I have one serving left in my refrigerator and it is calling my name. Breakfast? LOL
Mouth-watering! Looks awesome. I could definitely enjoy this yummy dish any time of day!
Thank you, Marsha. I am trying to devise a plan to make it in the crock pot. I can just imagine eating it on Christmas morning. So good!
This bread pudding looks so homey and comforting, perfect for a fall dinner…or breakfast.
I made this tonight, one GF for me, and one regular for the rest of the family. One of my sons has a sensitivity to pecans, so I put all the pecans on one side so he could enjoy it too. My GF one was a little runny, so I put it back in the oven to soak up and bake a little longer. It was good. It was sweet enough, we didn’t need syrup. But of course the kids wanted something, so I let them have some caramel syrup and whipped cream on theirs. 🙂 I wrote a comment earlier before I made these, but I don’t see it. Did it get lost? Or is it still awaiting moderation? Thanks for the recipe! I’ve almost used up all the baguettes I bought on Winn-Dixie’s Fuel Perks. 🙂