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.*
Sheaffer {Pinterest Told Me To} says
This looks AMAZING!!!! And how cute is it in the jar? And it reminds me how you still need to try the bread pudding at the Nordstrom Bistro!!!
Haley @ Cupcakes and Sunshine says
this sounds INCREDIBLE! I may have to make it for breakfast!!!
Shoshanah says
I'm guessing you probably didn't plan this, but this is a perfect recipe to post the week of Rosh Hashanah, a Jewish holiday where you're supposed to eat apples and honey, as well as challah. Plus it looks absolutely delicious!