Caramel Apple Crisp Bread Pudding
1 3/4 c. milk
1 c. butterscotch/caramel topping
1/4 c. butter
4 c. cubed bread
2 c. apples, peeled and thinly sliced
2 eggs, beaten
Preheat oven to 350 degrees. Grease a 13-by-9-inch baking dish and set aside. In a large saucepan combine milk, toping and butter. Cook over medium heat until the butter melts. Remove from heat. Stir in bread and apples. Let stand for 10 minutes. Stir in eggs and pour into baking dish. Bake for 20 minutes, remove the oven and sprinkle with streusel mix.
3/4 c. flour
1/2 c. packed brown sugar
1/3 c. butter, softened
1/2 c. toasted pecans, chopped
Combine the ingredients and sprinkle over the pudding. Bake for an additional 20-25 minutes or until the apples are tender and a knife inserted comes out clean.
Thank you Laura Carlson Blue Vista Farm, Bayfield Wisconsin
From “A Bayfield Apple Feast” Cookbook – WDSE Cooks!