I know the “official” start of Autumn is still a couple of weeks away, but it sure is looking like Fall now here in Alaska. The leaves are beginning to turn colors, and some are even falling down to the ground.
I may have mentioned this before, but Fall is my absolute favorite time of year. I love taking a stroll on a cool, crisp Fall evening, and seeing all the beautiful leaves with their gold and red Autumn colors.
One of the things I love most about Fall, is the abundance of apples that show up in the markets. I think apples are delicious plain, or when used in a variety of recipes. I think they are especially delicious in this Caramel Apple Bread Pudding. There’s nothing I enjoy better on a cool, Autumn evening, then sitting in front of a cozy fire, and enjoying a heaping helping of warm Caramel Apple Bread Pudding.
1 cup unsweetened applesauce
1 cup milk
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon apple pie spice
5 cups day-old bread, cubed – approx. 5-6 slices
1 cup apple, chopped & peeled
caramel ice cream topping
Preheat oven to 325 degrees. Coat a 9-inch round baking pan with cooking spray.
In a large bowl, combine applesauce, milk, brown sugar, eggs, vanilla extract and apple pie spice. Fold in bread cubes and chopped apple.
Let stand for 15 minutes, or until bread is softened.
Pour into baking dish. Bake, uncovered, for 35-40 minutes, or until a knife inserted near the center comes out clean.
Serve warm with caramel topping and whipped cream. Sprinkle with cinnamon, if desired. Refrigerate leftovers.
Makes approximately 8 servings.
Note: If you do not have day-old bread on hand, cut five to six slices of firm bread into 1/2-inch cubes. Spread in a single layer on a cookie sheet. Bake at 300 degrees for 10-12 minutes or until dry, stirring twice. Bread cubes will continue to dry as they cool.