INGREDIENTS

  • 1 3/4 cups milk
  • 11 ounces caramel sauce
  • 1/4 cup butter
  • 4 cups cubed with bread
  • 2 large braeburn apples , peeled, cored, sliced
  • 2 large eggs , beaten

    • Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 6 tablespoons butter , softened
  • 1/2 cup chopped toasted pecans
  • warm caramel topping (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees. Grease a 1 1/2 quart baking pan; set aside.
  2. In large saucepan, combine milk, caramel sauce and butter. Cook over medium heat until blended and butter is melted; remove from heat. Stir in bread and apples. Let cool for 10 minutes. Stir in eggs. Pour into greased baking pan and bake for 20 minutes.
  3. Meanwhile, combine the flour, brown sugar and butter in medium bowl to a crumble; then stir in pecans. Sprinkle over top of partially baked pudding. Return to oven and bake 20-25 minutes longer or until apples are tender and a knife inserted in the center comes out clean.
  4. Serve warm topped with warm caramel, if desired.