Caramel Apple Breakfast Pudding Food

CARAMEL APPLE CINNAMON ROLL BREAKFAST BREAD PUDDING

Steps:

• Heat oven to 375°F. Line 9-inch square or round pan with foil; spray bottom and sides with cooking spray.
• Open cinnamon rolls per instructions on cans. Cut each roll into 9 pieces. Arrange half of cut rolls in single layer in bottom of prepared pan. In medium bowl, whisk eggs, milk, vanilla, cinnamon and salt.
• In medium skillet over medium-low heat, melt butter. Add apples and brown sugar and stir to coat. Cook on low heat 8 to 10 minutes, stirring often, until apples are softened and mixture is caramelized.
• Pour and scatter half of apple mixture over cut rolls in pan. Top with remaining cut rolls and apple mixture. Pour milk mixture evenly over top. Drizzle 1 packet icing from cinnamon rolls over top.
• Bake 40 to 50 minutes until center of mixture is fully baked and set (cover lightly with foil if top begins to get too brown before finished baking). Cool 10 minutes. Spread or drizzle remaining icing packet over top, then drizzle caramel sauce over top. Serve warm or at room temperature.

BAKED CARAMEL-APPLE FRENCH TOAST

Steps:

• Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
• Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
• In the morning: Preheat oven to 350 degrees F (175 degrees C).
• Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.

CARAMEL APPLE SPONGE PUDDING

Steps:

• Preheat oven to 180°C (350°F).
• Butter a large glass or ceramic baking dish approx 32cm x 23cm x 5cm (12" x 9" x 2").
• Peel, core and slice apples 1cm (approx 1/2") thick.
• Pile apples into the baking dish, adding more apple if necessary to generously cover the bottom of the dish.
• Sift flour, baking powder and sugar into a large mixing bowl.
• Make a well in the centre and add milk, butter and eggs and beat with an electric mixer until the mixture becomes pale and the beaters leave a trail.
• Spoon batter evenly over the apples and smooth out with the back of a large spoon.
• Combine brown sugar, golden syrup and water in a small saucepan.
• Stir over medium heat until the mixture has become liquid and the brown sugar has melted.
• Stop stirring and allow mixture to come to the boil.
• Remove immediately from heat and pour evenly over the batter.
• Place dish on the centre shelf of the preheated 180°C (350°F) oven.
• Bake for 30-35 minutes or until the top is golden brown.
• Dust lightly with icing sugar to serve and serve with thick cream.

CARAMEL APPLE BREAKFAST PUDDING

Steps:

• In a saucepan, add apples and water; bring mixture to boiling; lower heat.
• Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
• Drain apples and transfer to a small bowl.
• Stir in cinnamon and set apples aside.
• In the same saucepan, add brown sugar, corn syrup, and butter.
• Cook and stir over medium heat until just reaches boiling.
• Remove from heat.
• Pour mixture into an ungreased 2-quart square baking dish.
• Sprinkle evenly with pecans.
• In another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
• Place half of the bread slices on top of the caramel, trimming bread to fit.
• Spoon apples evenly over the bread slices.
• Place remaining bread slices over apples.
• Pour egg mixture evenly over bread slices; press bread down gently to moisten completely.
• Cover and chill if refrigerator for 3 to 24 hours.
• In a 325°F oven, bake, uncovered, for 40-45 minutes or until knife comes out clean.
• Run a knife around the edges to loosen.
• Cool in pan on a wire rack for 15 minutes.
• Carefully invert pudding onto a platter (Spoon any remaining caramel mixture in dish over pudding).
• Cut and serve warm.

CARAMEL APPLE STREUSEL SQUARES

Steps:

• Heat oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes.
• Arrange apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer.
• Bake 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.

CARAMEL APPLE PUDDING DESSERT

Steps:

• Combine wafer crumbs and butter; press onto bottom of 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk in medium bowl with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust.
• Beat pudding mixes and remaining milk in separate medium bowl with whisk 2 min. Stir in 1/4 cup caramel topping; spoon over cream cheese layer. Cover with remaining COOL WHIP.
• Refrigerate 5 hours or until firm.
• Chop apples; sprinkle over dessert just before serving. Top with nuts and remaining caramel topping.

APPLE CARAMEL BREAD PUDDING

Steps:

• In a small saucepan, combine 1 cup brown sugar, butter, corn syrup and cinnamon; cook and stir 4-6 minutes over medium heat until blended. Pour into a greased 13x9-in. baking dish; top evenly with apples. Cool slightly., In a large bowl, whisk eggs, milk, vanilla, salt and remaining brown sugar until blended; stir in bread. Pour over apples. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 35-40 minutes or until bubbly and top is golden. Serve warm.