Mom's Apple Bread Pudding

The sugar and butter on the bottom bakes to a wonderfully caramelized topping when this dessert is inverted in the final step.

Robin's normally picky stepson liked this so much he ate several pieces of it. I know it was certainly some of the best bread pudding I've ever eaten.

1 cup brown sugar
1 cup butter, melted
1 1/2 t cinnamon
1 can apple pie filling
1 loaf French bread, cubed
6 eggs
1 1/2 cups heavy cream
2 t vanilla
1/2 cup maple syrup
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Spray a 9x13" inch baking pan and sheet of foil (long enough to cover pan) liberally with cooking spray; set aside.

In a medium bowl, mix sugar, butter and cinnamon til smooth. Spread in prepared pan. Dollop apple pie filling evenly over the top. Layer bread evenly over the top. Set aside.

In a large bowl, whisk together eggs, cream and vanilla. Slowly pour mixture over the top of the bread, ensuring bread is covered.

Cover pan tightly with prepared foil and refrigerate overnight.

Preheat oven to 350° and bake bread pudding 1 hour. Remove from oven and let stand 10 minutes.
Meanwhile, preheat broiler.

Slice rested bread pudding and drizzle with syrup. Broil a couple minutes, being careful not to burn.
Remove from oven and invert onto a large platter. http://media-files.gather.com/images/d150/d345/d745/d224/d96/f3/full.jpgServe hot!
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