CARAMEL APPLE BREAD PUDDING
Caramel apple bread pudding is the most comforting fall dessert.
Categories bread pudding apples caramel apple caramel fall desserts
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spread challah cubes on a large baking sheet and bake until the bread is toasted, about 10 minutes.
- Whisk together milk, eggs, vanilla, cream, granulated sugar and cinnamon. Soak toasted bread cubes in the milk and egg mixture.
- Melt butter in large skillet over medium heat. Sauté apples with brown sugar and 1/4 cup caramel until tender and bubbly.
- Mix most of apple pieces into bread-custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apples atop bread pudding. Bake for 45 minutes to 1 hour.
- Drizzle with more caramel sauce.
CARAMEL APPLE BREAD
Caramel Apple Bread is a moist, delicious quick bread topped with a sugary caramel glaze and toasted pecans.
Provided by Christin Mahrlig
Categories Bread
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees and grease a 9X5-inch loaf pan.
- In a large bowl, mix together flour, baking powder, baking soda, salt, and apple pie spice.
- In another bowl, whisk together both sugars, sour cream, eggs, and vanilla extract until well blended.
- Pour wet ingredients into dry and stir until there are no streaks of flour. Fold in apples.
- Pour batter into prepared pan. Bake in oven for 50-55 minutes. Cool in pan 10 minutes and then remove to a wire rack to cool completely.
- In a small saucepan, bring butter, brown sugar, and whipping cream to a boil, stirring frequently. Boil for 1 minute. Spoon over bread and sprinkle with pecans.
Nutrition Facts : Calories 273 kcal, ServingSize 1 serving
CARAMEL APPLE BREAD
Provided by Shiran
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F/175C. Grease a 9x5-inch loaf pan.
- In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, and sugar.
- In a medium bowl whisk the egg, then add oil, vanilla extract and yogurt until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the chopped apple. Pour the batter into prepared loaf pan.
- Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is getting too brown while baking, cover pan loosely with aluminum foil. Allow to cool completely in the pan on a wire rack.
- To make the glaze: In a medium saucepan, mix together sugar, heavy cream, and butter and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 1-2 minutes, whisking occasionally. Remove saucepan from the heat, and let cool slightly. Add 1 tablespoon powdered sugar and whisk until smooth and combined. Mixture should be thick, if it's still liquid, add another tablespoon until thick but pourable. Spread caramel mixture evenly over the bread.
- Bread can be stored in an airtight container at room temperature for 3 days or in refrigerator for 5 days. Serve at room temperature.
CARAMEL APPLE RAISIN BREAD PUDDING
When your recipe calls for caramels and chopped apples, you just know something awesome is about to happen. Serve warm? Oh yes.
Provided by My Food and Family
Categories Custards & Puddings
Time P1DT1h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook milk and caramels in medium saucepan on medium heat until caramels are completely melted, stirring frequently. Remove from heat. Whisk eggs in medium bowl until blended; gradually stir in caramel sauce.
- Toss bread cubes with apples in 2-qt. casserole sprayed with cooking spray. Add caramel mixture; stir gently to evenly moisten apples and bread. Refrigerate overnight.
- Heat oven to 350°F. Place casserole dish in shallow pan filled with 1-1/2 inches hot water. Bake 55 min. to 1 hour or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CARAMEL-GLAZED APPLE BREAD
We took your favorite fall treat (caramel apples!) and transformed it into a from-scratch quick bread. With just 20 minutes of prep, this snack will be baking up in your oven before you know it! Chopped pecans and shredded apples get mixed into the batter for a texture and taste the whole family will love. After cooling, drizzle with the homemade caramel glaze for a perfect fall dessert that's sure to please everyone at the table.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h55m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening.
- In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
- Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 15 g, TransFat 0 g
CARAMEL APPLE BREAD
I tweak recipes. Here is one that was posted by jamieski that I changed up. I love that there are only 12 grams of sugar per serving, yet this looks ooey gooey good!
Provided by Mary Pettit
Categories Sweet Breads
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Cube apple, measuring about 2 cups, toss with 2-3 T. of pudding mix. Set aside.
- 3. In large bowl, whisk together the pudding mixes and the buttermilk. Add the butterscotch extract. This will be very thick.
- 4. In a separate bowl, whisk together the brown sugar, spices, baking powder, baking soda, salt and flour.
- 5. Add dry ingredients to pudding mixture a little at a time, alternating with apple juice and blend well after each addition.
- 6. Fold in the apples.
- 7. Bake in a greased bundt pan or small loaf pans. Time for large bundt pan will be 45-50 minutes. The small loaves will take only 20. Test with toothpick to make sure the bread is done.
- 8. Remove from oven and let stand 10 minutes. Remove from pan.
- 9. Cool completely. When cool, drizzle caramel syrup on the top. You should get 12 mini-loaves or 12 slices from bundt.
- 10. (You can substitute sugar-free butterscotch pudding mixes for the French Vanilla and the butterscotch extract.)
CARAMEL APPLE BREAD
This bread is so moist and delicious and it makes 2 loaves!! Keeps well in the freezer...
Provided by TAMMY WADE
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Dump apple pie filling into a bowl; a dice apples into smaller size pieces. set aside...
- 2. In a medium size mixing bowl; cream together butter,vanilla, b. sugar and pudding mix; add eggs one at a time mixing well with mixer...
- 3. Add in flour and spices mix well. Fold in pie filling lastly... mix well.. Pour into 2 greased and floured loaf pans; and bake at 350* for 55-60 minutes I check at about 45 min... Enjoy!!
CARAMEL APPLE MONKEY BREAD
Monkey bread gets an upgrade when paired with warm, cinnamon-sugar coated apples.
Provided by Jennifer Rowe
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside.
- Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 45.7 g, Cholesterol 12.2 mg, Fat 6.5 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 2.9 g, Sodium 290.2 mg, Sugar 24.7 g
CARAMEL APPLE BREAD PUDDING
Tender, sweet pudding with delicious apple pieces, spices and a luscious low-fat caramel topping make a rich-tasting comfort dish without all the fat. Yum! -Michelle Borland, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.
Nutrition Facts : Calories 187 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 201mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE- CARAMEL BREAD PUDDING
This recipe is from the www.rightathome.com website. "This melt-in-your-mouth bread pudding, laced with caramel and layered with apples, can be made with any type of day-old bread."
Provided by senseicheryl
Categories Dessert
Time 1h25m
Yield 1 1/2 quart dish, 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the baking rack in the center of the oven and heat to 350 degrees F.
- Butter a shallow 1 1/2-quart baking dish (11 by 7 by 1 1/2 inches), or spray generously with cooking spray.
- Cut the apples into 1/2-inch-thick slices. In a large bowl, mix together apples, lemon juice and cinnamon. Set aside.
- Melt the 1/4 cup of butter and 1/4 cup brown sugar in a 10- to 12-inch heavy skillet over medium-high heat. Stir in the apple mixture using a wooden or heat-resistant spatula and cook over same medium-high heat, stirring frequently until the apples are softened and begin to turn golden brown, about 10 to 15 minutes. Stir in the walnuts or dried fruit and transfer the mixture to a large bowl. Set aside to cool slightly, about 10 minutes.
- While the caramelized apple mixture is cooling, toast the bread on a baking sheet in the oven until crisp and the edges are just starting to color, about 6 to 8 minutes. Set aside on baking rack.
- Once the caramelized apple mixture is slightly cooled, gently and evenly spread half into the buttered baking dish. Add the toasted bread to the remaining apples in the bowl and stir to combine; then spoon the mixture into the baking dish.
- In a medium bowl combine the eggs, egg yolks, milk, remaining 1/4 cup of brown sugar, vanilla and nutmeg and whisk until the sugar is dissolved, about 2 minutes. Then pour evenly over the apple and bread mixture and let it sit for 10 minutes until the bread has absorbed the liquid.
- Bake until puffed and browned on the top and the custard is set, about 45 to 55 minutes. Serve hot, warm or chilled.
CARAMEL APPLE GRILLED MINI MONKEY BREADS
Monkey bread couldn't be easier with store-bought biscuit dough. We made this recipe so you can take it on the go to your next backyard cookout or tailgate party and then pop it on the grill while everyone is eating. By the time they're ready for a sweet treat, it will be done!
Provided by Food Network Kitchen
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat a grill for indirect medium-high heat.
- Brush 8 cups of a 12-cup muffin tin with 2 tablespoons of the butter and sprinkle each one with some sugar until lightly coated. Separate the biscuits, cut each one into quarters and transfer to a large bowl. Add the apple to the bowl and then toss to combine with the remaining 4 tablespoons butter followed by the 1/4 cup sugar. Evenly divide the dough-apple mixture among the prepared muffin cups (about 4 pieces of dough per cup) and top with any butter and sugar left in the bowl. Press a caramel candy into the middle of each muffin cup and then firmly press everything into the bottom of the cup.
- Cover the muffin tin with foil and place on the indirect side of the grill. Cover and cook for 15 minutes, rotating halfway through. Uncover and continue to cook until bread is golden brown and cooked through, about 20 minutes more.
- Let cool in the tin for 5 minutes. Being careful of the hot caramel, use a spoon to scoop out each mini monkey bread to a serving platter. If the caramel has cooled too much and the bread sticks to the tin, put it back on the grill for 1 to 2 minutes.
CARAMEL APPLE BREAD
"With its caramel topping, this bread is great for snacking," Valerie Long writes from Oklahoma City, Oklahoma. "Low in fat but big on flavor, it's a winner that never lasts long in our house."
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the yogurt, sugar, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to yogurt mixture and beat until just combined. Fold in apples and pecans., Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, bring the brown sugar, butter and milk to a boil, stirring constantly. Cover and cook for 1 minute. Cool slightly. Spread over cooled bread. Let stand for 15 minutes.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 232mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL APPLE QUICK BREAD
Bits of caramels and finely chopped apples are folded into this unique quick bread batter. Just found this recipe on the internet and can't wait to try it.
Provided by Marie
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Heat oven to 350° and grease and flour a 9x5 loaf pan.
- Unwrap caramels and with a scissors, cut each one into 8 small pieces.
- Toss caramels with 1 tablespoon of the flour in a small bowl to keep them from sticking together; set aside.
- Beat together butter, sugar and vanilla until fluffy.
- Add eggs, one at a time and beat well after each.
- In another bowl, stir together remaining flour, cinnamon allspice and salt.
- Add flour mixture to butter mixture and blend well.
- By hand, stir in apples and caramel mixture.
- Spoon batter into prepared pan.
- Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean.
- Cool completely on a wire rack, then remove from pan.
CARAMEL APPLE BREAD PUDDING
Create a new favorite this fall with this bread pudding that's extra moist in our Deep Covered Baker.
Yield 16 servings
Number Of Ingredients 13
Steps:
- Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. Slice bread into 1-inch cubes using Bread Knife; set aside. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices into quarters using Utility Knife. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 teaspoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. Melt butter in (10-in.) Skillet. Add apples, lemon zest and juice; cook and stir 3-4 minutes or until apples are softened.Meanwhile, combine 2 cups of the milk and cream in Easy Read Measuring Cup. Microwave on HIGH 2-3 minutes or until hot. In Stainless (6-qt.) Mixing Bowl, combine eggs, brown sugar, vanilla and salt; mix until well blended using Stainless Whisk. Gradually add milk mixture to eggs while continually whisking. Gently stir bread cubes into milk mixture; toss gently to coat using Small Mix 'N Scraper®.Place caramels and remaining 1 tablespoon milk in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Set aside 1/4 cup of the caramel mixture. To assemble bread pudding, place half of the bread mixture into baker. Top with half of the apples and drizzle with remaining caramel. Top with remaining bread mixture and apples. Cover baker and microwave on HIGH 15-16 minutes or until Digital Pocket Thermometer registers 155ºF in center; let stand, covered, 10 minutes in microwave. (Temperature will rise to at least 160ºF.) Uncover baker and drizzle with reserved caramel. Coarsely chop pecans using Chef's Knife; sprinkle over bread pudding. Serve immediately with Apple Blossom Garnishes, if desired.
Nutrition Facts : U.S. Nutrients per serving Calories 350, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 120 mg, Carbohydrate 45 g, Protein 8 g, Sodium 300 mg, Fiber 1 g
APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
- Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
- Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
- In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.
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Reviews 214Category Quick BreadCuisine AmericanTotal Time 1 hr 15 mins
- Combine the applesauce, sugar, brown sugar, eggs, oil, and vanilla extract in a large bowl. Whisk well to blend.
- Add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir just enough to combine; do not over mix. Fold in the apples.
CARAMEL APPLE BREAD - THE BITTER SIDE OF SWEET
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Servings 12Calories 206 per serving
- Preheat oven to 350 degrees F. and prepare 9×5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
CHOPPED CARAMEL APPLE BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 3 hrs 15 minsCategory BreadCalories 264 per serving
- For the Caramel Sauce (make a few hours ahead or night before): Making caramel is a bit like a game of chicken. You want to cook the mixture until it gets dark amber, but if you chicken out and pull it off the heat too early, your sauce will be light and lack flavour. Let it cook too long, and it will taste bitter and burnt. Just be sure to watch carefully and have your cream measured and at hand to quickly add to the sauce when the colour is right.
- To make, combine the sugar, 1/2 cup water and corn syrup in heavy-bottomed, medium sized saucepan. Stir over medium heat until sugar dissolves (mixture becomes clear). Increase the heat and boil, without stirring, until mixture turns a deep amber color, occasionally swirling the pan, about 10 minutes. Remove from heat. Carefully add the cream (you may want to stand back as the mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. Let caramel sauce cool to room temperature or refrigerate in a covered bowl or jar to use later.
- For the Bread: In a large bowl or the bowl of your stand mixer, combine 3 cups flour with the yeast, salt and dry milk. Add the butter to the water and heat in the microwave or a saucepan until hot. Pour the hot water/butter into the dry ingredients. With strong strokes, beat the batter 100 times by hand, or for 2 minutes with a stand mixer kneading hook. Add a bit more flour, if necessary, to make a dough that can be lifted from the bowl and placed on the work surface.
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- Preheat your oven to 375 degrees F. Liberally grease an 8" or 9" loaf pan with cooking spray; set aside.
- Cream the butter and granulated sugar together with an electric mixer in a medium bowl until fluffy, about 2 minutes. Meanwhile, in a small bowl, dissolve the baking soda into the lemon juice - mixture may fizz and bubble up, this is okay. Whisk in the eggs and vanilla until combined and pour the egg mixture into the butter mixture, beating well.
- Add in the flour, salt, and spices until just barely combined - do NOT over mix. There should be lots of flour spots still throughout the batter. Fold in the apples and mix until just barely combined again. Over-mixing will lead to a tough bread or a bread that sinks in the middle once baked.
- In another medium bowl, whisk together the dry streusel ingredients. Using 2 forks or a pastry cutter, cut the cold butter into the streusel mixture until you achieve coarse crumbs. Spread HALF of the apple bread mixture into the prepared pan. Top with HALF of the streusel and a drizzle of caramel (about 1/4 cup). Repeat layers.
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- In a bowl, combine the flour, baking powder, baking soda, salt nutmeg, cinnamon and allspice. Stir together and set aside.
- In your mixing bowl, beat together the butter and sugar until fluffy. Add in the eggs, one at a time.
- Mix half of the flour mixture into the creamy mixture until just incorporated. Next, mix in the buttermilk, and then finish with the remaining flour mixture, until just combined. Stir in your diced apples.
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- Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray or shortening.
- In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
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