Ingredients
1 Granny Smith apple
1/2 tsp. ground cinnamon
1/2 loaf Italian bread
Vegetable cooking spray
3 large eggs
1 1/2 c. 2% reduced-fat milk
1 c. apple cider
1/4 c. firmly packed brown sugar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1/4 c. chopped pecans
3/4 c. sugar
1 tsp. light corn syrup
1/2 c. evaporated milk
1 1/2 tsp. butter
Preparation
Step 1Prepare the bread pudding: Sauté apple and 1/4 teaspoon cinnamon in a lightly greased skillet over medium-high heat 2 minutes or until tender. Stir together bread and apple mixture in a 11x7-inch baking dish coated with cooking spray.Step 2Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg, and remaining 1/4 teaspoon cinnamon; pour over bread mixture in baking dish. Cover and chill 1 hour.Step 3Preheat oven to 350 degrees F. Bake bread mixture at 350 degrees F for 45 to 50 minutes of until top is crisp and golden brown. Serve warm with Toasted Pecan-Caramel Sauce (see preparation below).Step 4Prepare the sauce: Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.Step 5Sprinkle sugar in an even layer in a small saucepan. Stir together syrup and 1/3 cup water, and pour over sugar in saucepan. Cook, without stirring, over medium-high heat 12 to 14 minutes or until sugar is dissolved and mixture is golden.Step 6Remove from heat. Gradually whisk in evaporated milk. (Mixture will bubble.) Stir in butter and toasted pecans.
From: Classic Southern Desserts © 2010 by Oxmoor House, Inc. Buy the book
