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Stoney Brook B&B

Fairfield, Pennsylvania

Specialty Recipe

Caramel Apple Breakfast Pudding

Ingredients
2 large tart apples, such as Jonathan or Granny Smith
3/4 teaspoon ground cinnamon
1/2 cup packed brown sugar
2 Tablespoons light corn syrup
2 Tablespoons margarine or butter
1/4 cup pecan pieces
3 beaten eggs
1-1/4 cups milk
1 teaspoon vanilla
1/4 teaspoon nutmeg
Eight to ten 1/2-inch thick slices Italian or French bread

Peel, core, and slice apples (should have 2 cups). In a small saucepan, combine apple slices and 1/4 cup water. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5 to 7 minutes or until apples are tender, stirring occasionally. Drain in a colander. Transfer apples to a small bowl. Gently stir in cinnamon. Set aside.

In a small saucepan, combine brown sugar, light corn syrup, and margarine or butter. Cook and stir over medium heat until mixture just comes to a boil. Remove from heat and pour mixture into a 2-quart baking dish. Sprinkle pecans over all.

In a medium mixing bowl, combine the eggs, milk, vanilla, and nutmeg. Arrange a layer of half the bread slices in the baking dish atop the caramel mixture, trimming bread to fit. Spoon cooked apples evenly over bread layer. Arrange remaining bread slices on top. Carefully pour the egg mixture over bread, pressing the bread down gently to moisten the slices completely. Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours.

At serving time, remove the plastic wrap. Bake, uncovered, in a 325-degree oven for 40 to 45 minutes or until a knife comes out clean. Remove from oven; run a knife around edges to loosen. Let stand for 15 minutes. Carefully invert pudding onto a platter. Serve warm or cool.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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