3 eggs, lightly beaten
1 cup of grated apples (I used 2 Granny Smith’s and grated them with my cheese grater)*
1 cup sugar
1 cup brown sugar
1 tablespoon cinnamon
1 cup pecan pieces
1 (12 oz) jar of caramel topping, divided
Preheat oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish. Set aside.
Tear your loaf of bread into bite sized pieces and place them in baking dish.
Pour milk over bread and let it stand about 10 minutes.
Stir eggs together with the grated apple, sugar, brown sugar, cinnamon, pecan pieces and 1/2 a cup of caramel topping. Pour this mixture over your bread mixture.
Bake uncovered for 40 to 45 minutes.
Remove from oven and immediately serve. I cut mine into portions and then drizzled additional caramel topping down over each piece. If you’re serving this in a mason jar or trifle dish, drizzle caramel in-between layers of bread pudding.
*You can substitute apple sauce for grated apples. I peeled two Granny Smith apples and then just grated them with my cheese grater to get the fresh apple for this recipe.*