Caramel Apple Bread Pudding
Brown sugar caramelized apples are a decadent topping for this traditional bread pudding with currants.
- 3/4 cup (lightly packed) Sun-Maid Washington Apples, chopped
- 1 cup water
- 1/4 cup packed brown sugar
- 1 tablespoon butter
- 2 cups milk
- 3 eggs
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups (about 4-ounces) 3/4-inch bread cubes
- 1/3 cup Sun-Maid Zante Currants
PREHEAT oven to 325 F (for glass dish); 350 F (for metal dish).
Lightly BUTTER a 1-1/2 quart round or square baking dish.
In a medium skillet or saucepan, COMBINE dried apples and water.
SIMMER covered, 4 to 5 minutes until apples are very soft and water is absorbed.
ADD brown sugar and butter.
SIMMER over low heat stirring until apples are coated and mixture is syrupy, 2 to 3 minutes.
SPREAD evenly in prepared pan.
In a medium bowl, WHISK together milk, eggs, sugar and vanilla.
STIR in bread cubes and currants.
POUR over apples.
BAKE 50 to 60 minutes until knife inserted in center comes out clean.
SERVE warm or room temperature.
Makes 6 servings.