SPICED CARAMEL APPLE BREAD PUDDING (for eight)
2 Granny Smith apples, peeled and chopped
½ teaspoon ground cinnamon, divided
1 pound (16 ounces) Italian bread loaf, cut into bite-sized pieces
vegetable cooking spray
3 large eggs
1-1/2 cups 2% reduced fat milk
1 cup apple cider
¼ cup firmly packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
Bourbon pecan caramel sauce to accompany
1. Saute apple and ¼ teaspoon cinnamon in a lightly greased skillet over medium high heat 2 minutes or until tender. Stir together bread and apple in an 11 by 7 inch baking dish coated with cooking spray.
2. Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg and remaining ¼ teaspoon cinnamon, and pour over bread mixture in baking dish. Cover and chill 1 hour.
3. Preheat oven to 350*. Bake bread mixture 45 to 50 minutes or until top is crisp and golden brown. Serve warm with toasted pecan caramel sauce.
adapted from Southern Living Magazine