Caramel Apple Bread Pudding


1 Tbsp. butter
3 small apples, peeled, chopped (about 3 cups)
25 individually wrapped caramels (approx. 6-7 oz.)
1 can (12 oz.) evaporated milk, divided
1 can (14 oz.) sweetened condensed milk
4 eggs
1 tsp. vanilla
1/2 tsp. ground cinnamon
3/4 lb. unsliced white bread, cut into 1-inch cubes (about 8 cups)
1/2 cup dried cranberries
1 cup thawed whipped topping

Heat oven to 350°F.
Melt butter in large skillet on medium heat.
Add apples; cook 5 min. or until crisp-tender, stirring frequently.
Remove from heat.
Place caramels in microwaveable bowl.
Add 2 Tbsp. evaporated milk; set aside.
Pour remaining evaporated milk into large bowl.
Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended.
Add bread; stir until liquid is absorbed.
Stir in apples and cranberries; pour into buttered 2-qt. baking dish.
Place in water bath.
Bake 1 hour 10 min. on or until knife inserted in center of pudding comes out clean.
Microwave caramels in microwaveable bowl on High 1 min. or until completely melted, stirring every 30 sec.
Drizzle over pudding.
Serve topped with whipped topping.

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