Recipe: Caramel Apple Crisp Bread Pudding

Caramel Apple Crisp Bread Pudding
Source: Wheat Foods Council
From: Kurt Wait of Redwood City, Calif.
Yield: 8 servings

Pudding:
1 3/4 cups milk
1 cup butterscotch, caramel or fudge ice cream topping
1/4 cup butter or margarine
4 cups cubed white sandwich bread or rolls
2 cups peeled, thinly sliced apples
2 eggs, beaten

Streusel Topping:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
1/2 cup chopped, toasted pecans

Preheat oven to 350 F. Grease a 10- x 6-inch (1 quart) baking dish. In a large saucepan, combine milk, caramel topping and butter. Cook over medium heat until blended and butter is melted; remove from heat. Stir in bread and apples. Let stand 10 minutes. Stir in eggs. Pour into greased baking dish and bake for 20 minutes.

Meanwhile, combine first three topping ingredients in a medium bowl until crumbly; stir in pecans. Sprinkle over top of partially baked pudding. Bake 20 to 25 minutes more or until apples are tender and a knife inserted in the center comes out clean. Serve warm with additional warmed caramel topping, if desired. Garnish with sliced apples and mint sprigs, if desired.

Approximate nutrition analysis per serving: 525 calories; 78 g. carbohydrate; 21 g. fat; 9 g. protein; 93 mg. cholesterol; 536 mg. sodium; 2 g. fiber.