CARAMEL APPLE CINNAMON ROLL BREAKFAST BREAD PUDDING
Don't you think we all deserve a slow Monday with extra coffee and sugar in caramel apple cinnamon roll breakfast bread pudding form?
Provided by By Stephanie Wise
Categories Breakfast
Time 1h50m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving
CARAMEL APPLE BREAKFAST PUDDING
Mom made this for us. We thought is was delicious so I thought I would share the recipe. She lets it refrigerate overnight.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
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 PUDDING
Whipped cream desserts are a light and lovely affair, especially at the end of a big meal like Thanksgiving. Some people love crunch, but the particular joy of this pudding lies in its voluptuous softness, as it needs to sit in the fridge overnight for the layers to cohere: vanilla cookies, caramel-fried apples and salted cinnamon whipped cream. It's an airy fall dream in dessert form.
Provided by Eric Kim
Categories parfaits and trifles, dessert
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
- Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
- Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.
SALTED CARAMEL & APPLE PUDDING
Whip up this warming, family-friendly dessert in under an hour using apples and golden caramel. Serve hot from the oven with a scoop of ice cream
Provided by Liberty Mendez
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth.
- Halve, core and cut the apples into 1cm slices - there's no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen.
- Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like.
Nutrition Facts : Calories 631 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.34 milligram of sodium
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