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Caramel Apple Bread Pudding





Streusel Topping:


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


Bread Pudding:


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

for garnish





Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart

baking dish.


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.