Caramel Apple Bread Pudding

Holy-heaven-on-earth...was this a wonderful way to end an Autumn meal!  Fresh apples nestled in a soft cinnamon spiked bread pudding topped off with caramel sauce!  All this goodness for 5 points+ too!! 

Apple season is just beginning around my neck of the woods, and I could not be happier!  A few weeks ago I picked up a 10# bag of Macintosh apples, which we went through in no time...and now...my very favorite variety to cook and bake with...Cortlands...have arrived at market!  When it comes to apples, you really do have to test them out and decide which variety you like best for what purpose.  You can easily find charts for the recommended uses for each local variety where they sell local apples or online.  These charts will give you a guideline...but it will all come down to personal preference.  I like Cortlands, because they are sweet and firm enough to hold shape once baked, yet soft enough to not have too much bite.  This is my personal preference.  I was thrilled when I got a big 10# bag for under $7 yesterday!

My son found the skeleton for this bread pudding recipe on a handout at the grocery store from www.ohioapples.org.   I only had to tweak it a little to help make it WW friendly.  We all really enjoyed it, and I think you will too!

Caramel Apple Bread Pudding

adapted from www.ohioapples.org

Servings - 9   Serving size - 1/9th of recipe   Points Plus per svg - 5 points+

Calories - 183.1,   Total Fat - 5.7g,   Carb. - 34g,   Protein - 4.3g,   Fiber - 1.2g

4 cups day-old French bread that has been torn into bite-sized pieces

1 1/2 cups skim milk

1/4 cup fat-free half and half

3 TBS. unsalted butter, melted

2 large eggs, slightly beaten

1/2 cup brown sugar, packed

1 tsp. pure vanilla extract

1 tsp. ground cinnamon, plus extra to sprinkle on top before baking

pinch of salt

2 cups of peeled, cored and diced fresh apples, your choice of variety  ( I used Cortland but Macintosh would be great too...a variety that softens up when baked is best) 

2 TBS. caramel topping ( I used Smuckers )

1.  If your bread is not stale, tear it into bite-sized pieces and place on a baking sheet in a 300 degree oven for 10 - 15 minutes to dry it out. ( This will really help the bread absorb the milk correctly. ) 

2.  Preheat oven to 350 degrees F.  Spray an 8 x 8" baking dish with cooking spray.  Dump in dried bread pieces.  Combine the milk and the half and half.  Heat until just starting to bubble.  ( I did this in the microwave, in a 2 cup glass measure) 

3.  Pour the milk over the bread pieces, mix well to combine.  Set aside.  

4.  In a small bowl, combine the melted butter, eggs, brown sugar, vanilla extract, cinnamon, and salt with a whisk.  Add in apples and mix.  Pour the apple mixture into the bread pieces and stir well to combine.  Press the top of the bread down to make sure all of it has coated in the mixture.  Sprinkle top with additional ground cinnamon.  

5. Place in oven and bake for 1 hour, or until golden brown and set.  Allow to cool for 10 - 15 minutes.  Drizzle the caramel topping onto the bread pudding.  Cut into 9 servings.  Serve with additional caramel sauce, if you wish. ( additional caramel sauce not included in nutritional information.)

----------------------------------------

What a delicious dish!  I will certainly be making this again!  I have A LOT of apples to do things with thanks to my recent purchase!  One of my very favorite recipes is this one for Crockpot Chunky Gingered Applesauce...I know there will be some of this in my near future!  And it's incredibly easy too!

Speaking of Apple Bread...do you know this was the very first recipe I posted on MKA?  I am quickly coming up on the one year anniversary of MKA and I want to thank each and every person who comes here to look at, be inspired by, or try out anyof the recipes I post!  I am working on a special giveaway to celebrate so stay tuned!