I am so excited to be doing my first post for the 12 Weeks of Christmas!!!! I followed this great blog hop last year and this year I knew I had to join! Brenda at Meal Planning Magic hosts this great blog hop and we are all very greatful for her! I can’t wait to see all the fun and yummy treats that everyone is going to make and blog about! I hope that you take the time to take to a look at each and everyone of these delicious treats. Everyone is so talented and there are so many delights and goodies to be made and enjoyed! For my first post I made an easy to freeze and great to give as gifts, have for yourself and even easy to take to party! Really who can resist an ooey gooey treat like this?
This is the perfect time of year to make this dish as the apples are all ripe and crisp and ready for picking! Bread pudding is a favorite around here. I really wanted to make a like a super huge batch; but, I was afraid that I wouldn’t freeze it and I would be tempted to eat it all in one sitting! Seriously, I think I could do just that. This is just that good! If you want to make this ahead of time to freeze for later eating or giving, don’t make your caramel sauce right now. It will only last 2 weeks in the fridge. Whatever you decide to do , do not skip making the sauce!!
Apple Caramel Bread Pudding
- 10 slices of cinnamon raisin bread cut into cubes. Let them dry overnight or bake at 250 for 10 min to dry out.
- 3 eggs lightly beaten
- 2 apples sliced and cubed
- 2 tsp cinnamon
- 1 tbs apple pie spice
- 2 cups milk
- pinch of salt
- for the sauce
- 3/4 cup packed brown sugar
- 1/4 cup butter
- 2 tbs light corn syrup
- 1 tsp kosher salt
- grease 2 6 cup foil cupcake/muffin tins
- in a mixing bowl combine all ingredients and mix till bread is completely coated
- spoon into each muffin cup and bake at 350 for 35-40 min or till toothpick comes out clean
- cool completely place the plastic lid on top and wrap with pretty ribbon for gift giving!
- If freezizng wrap the muffin pan and lid in cling film (plastic wrap) and then in foil
- for the caramel sauce:
- in a sauce pan over med high heat melt the butter and sugar.
- Once melted add the corn syrup and salt
- bring to a light boil and cook till the sauce is clear and not opaque
- cool and pour into a container that you can make air tight
- To reheat the pudding and sauce:
- in a 325 oven place the thawed muffin pans in the middle rack on a cookie sheet and bake for 15 min
- bring the sauce to room temp and then microwave for 15 sec at a time till desired temp is achieved. Drizzle over puddings!
The Plaid and Paisley Kitchen 2012