Caramel Apple Bread Pudding
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup butter or margarine softened
1/2 cup chopped toasted pecans
1 3/4 cups milk
1 cup caramel ice cream topping
1/4 cup butter or margarine
4 cups cubed white sandwich bread or rolls
2 cups peeled, thinly sliced apples
2 eggs, beaten
Additional ice cream topping, apple slices and mint sprigs
Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart
Stir together the flour, brown sugar and butter until crumbly;
add pecans and stir. Set aside.
In a large saucepan, combine milk, ice cream topping and
butter. Cook over medium heat until blended and the butter
is melted; remove from heat. Stir in the bread and apples.
Let stand 10 minutes. Stir in the eggs. Pour into a greased
baking dish and bake for 20 minutes.
Remove from oven and sprinkle topping over partially baked
pudding. Bake for 20 to 25 minutes or until apples are tender
and a knife inserted into the center comes out clean.
Serve warm with additional slightly heated caramel topping,
sliced apples and mint sprigs if desired.