Apple Bread Pudding

Name: Apple Bread Pudding
Ingredients: 1 (16 oz.) loaf day-old French bread, cubed; 2 Granny Smith apples, peeled and diced; 1 c. raisins (optional); 8 eggs (extra large; room temperature); 2 c. half and half; 1 (12 oz.) can apple juice concentrate (room temperature); 1/2 c. butter, melted; 1 1/2 c. sugar; 2 tsp. vanilla; 2 tsp. cinnamon; 1 c. caramel apple dip; 1/2 c. milk

12 ingredients

7 steps

Ingredients

1 (16 oz.) loaf day-old French bread, cubed
2 Granny Smith apples, peeled and diced
1 c. raisins (optional)
8 eggs (extra large; room temperature)
2 c. half and half
1 (12 oz.) can apple juice concentrate (room temperature)
1/2 c. butter, melted
1 1/2 c. sugar
2 tsp. vanilla
2 tsp. cinnamon
1 c. caramel apple dip
1/2 c. milk

Directions

1

In a large bowl, combine bread, apples and raisins (if desired).
2

In a medium mixing bowl, beat eggs at medium speed. Add half and half, apple juice concentrate and melted butter, mixing well.
3

Add sugar, vanilla and cinnamon and mix well.
4

Place 1/2 of bread mixture in a large, deep-dish casserole sprayed with nonstick cooking spray and pour 1/2 of egg mixture over it.
5

With spoon, gently press bread pieces down into mixture to coat them. Repeat with remaining bread and egg mixtures.
6

Cover and let stand 30 minutes, preheating oven to 350° while mixture is standing. Place in oven and bake, covered, for about 40 to 45 minutes or until egg mixture is set but not too dry.
7

Remove from oven and let cool 15 minutes before serving.