It’s hard to beat some of the old standby dessert recipes that many of us grew up with, like custard, rice pudding and bread pudding. However, I’ve discovered even those simple favorites can often be improved upon.
We usually think of bread pudding with a touch of cinnamon, but this recipe doesn’t call for any. In fact, this recipe has ingredients that sound like they’re more for chocolate chip cookies, except for one ingredient I was surprised to see included.
This bread pudding can be served hot right out of the oven or chilled, and it is delicious either way. Of course, most desserts taste even better with a scoop of vanilla ice cream or dollop of whipped cream, but this one is delicious with just a glass of ice cold milk.
CARAMEL PECAN BREAD PUDDING
9 slices of white bread (about 7 cups when cut up)
1 large cooking apple (secret ingredient)
1/3 cup semisweet chocolate chips
1/2 cup chopped pecans
15 Kraft vanilla caramels
3 cups fat free milk
1 tablespoon butter
3 slightly beaten eggs
1/2 cup packed brown sugar
2 teaspoons vanilla
1/4 teaspoon salt
Caramel ice cream topping (for garnish)
Ice cream or whipped topping (optional)
Cut bread into cubes. Peel and chop apple. Spread bread cubes in a lightly greased 2-quart rectangular baking dish. Sprinkle with chopped apple, chocolate chips and pecans.
In a medium saucepan, combine caramels, 1 cup of the milk and butter. Cook and stir over medium-low heat until caramels are melted. Add remaining milk and heat until mixture just begins to bubble around the edge of the pan. Remove from heat.
Slowly stir milk mixture into beaten eggs. Stir in brown sugar, vanilla and salt. Pour over bread pudding mixture; press lightly with back of a large spoon to moisten bread cubes.
Bake in a 350-degree oven for 35 to 40 minutes, or until a knife inserted near the center comes out clean. Spoon into bowls or chill first and then spoon into bowls. Drizzle caramel topping over top of each serving of pudding, and, if desired, top with a scoop of ice cream or dollop of whipped cream. Serves 8.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
