Bread pudding, spice caramel-apple

By Tbird

Ingredients

• 1 granny smith apple, chopped & peel
• 1/2 t cinnamon, divided
• 1/2 Italian bread, cut into bite-size
• 3 lrg eggs
• 1 c apple cider
• 1 1/2 c 2% milk
• 1/4 c brown sugar
• 1 t vanilla
• 1/4 t nutmeg
• Toasted pecan-caramel sauce ******
• 1/4 c chopped pecans
• 3/4 c sugar
• 1 t light corn syrup
• 1/2 c evaporated milk
• 1 1/2 t butter

Preparation

Step 1

Saute apple & 1/4 t cinnamon in skillet 2 mins. Stir bread & apple in 11x7 pan coated with PAM. Whisk eggs, milk, cider, sugar, vanilla, nutmeg & 1/4 t cinnamon; pour over bread. Cover & chill 1 hr. Preheat oven to 350 deg. Bake 45-50 mins until top is crisp & golden brown. Serve warm with Toasted Pecan-caramel sauce.

Preheat oven to 350. Bake pecans 8-10 mins. until toasted. Sprinkle sugar in saucepan. Stir syrup & 1/3 c water, pour over sugar in saucepan. Cook, without stirring, 12-14 mins until sugar is dissolved & mixture is golden. Remove from heat. Gradually whisk in evaporated milk. Mixture will bubble. Stir in butter and toasted pecans.