Being a Southern girl I have always loved a warm, comforting dish of bread pudding! So when I teamed up with International Delight and I was browsing their huge assortment of creamer flavors, I knew I wanted to make a bread pudding soaked in one of their flavor packed creamers. Then I saw what I had been looking for: International Delight Caramel Macchiato! Oh yeah, perfect for my apple, raisin, and pecan bread pudding! It’s sweet and creamy and perfect for soaking the French bread in this dessert.

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Print Recipe

Caramel Macchiato Apple Bread Pudding with Pecan Praline Sauce

Ingredients

1 stale loaf French bread about 7-8 cups cubed
3 Granny Smith apples cored and peeled then diced
Juice from 1 lemon about 2 tablespoons
16 oz International Delight Caramel Macchiato Creamer
1/2 cup pecans chopped
1/2 cup raisins
1 cup brown sugar
4 eggs
1/2 cup butter softened
1 tsp vanilla

Pecan Praline Sauce:

1/2 cup pecans chopped
1 cup brown sugar
3 tbs butter
12 oz can evaporated milk
1 tsp vanilla

Instructions

Cut bread into 1 inch cubes and place in a large bowl, it should be about 8 cups.
Let the bread sit out, uncovered, overnight so it becomes stale.
If you do not have time to let the bread sit uncovered overnight then toast lightly in a low temp oven until crunchy.
Preheat oven to 350 degrees.
Toss apples with lemon juice, set aside.
In a mixing bowl, mix butter and brown sugar then add eggs and vanilla.
Finally add Caramel Macchiato creamer and mix until well incorporated.
Pour on top of bread, mix and let bread absorb liquid, up to 30 minutes.
Add apples, pecans, and raisins and mix well.
Pour mixture into a greased 9X13 baking dish.
Bake at 350 degrees for 40 minutes until firm and cooked through.

Pecan Praline Sauce:

Combine brown sugar, milk, vanilla, and butter in a saucepan.
Cook over med low heat until smooth.
Stir in pecans.
Serve warm over the bread pudding.

Notes

Sauce recipe adapted from www.cajundelights.blogspot.com

Start with a loaf of French bread. Slice and cube the bread and put into a large bowl.

Now let the bread sit out uncovered overnight so it becomes crunchy and stale.

This with make the bread absorb liquid better and not become soggy and fall apart.

If you do not have time to leave it out you can lightly toast the bread cubes until crispy.

Mix the butter and brown sugar together in a large mixing bowl.

Add eggs, International Delight creamer, and vanilla and mix well.

Pour mixture on top of bread and stir until all bread is incorporated. Let sit for about 30 minutes to absorb all the custardy goodness!

Peel, core, and dice the apples then toss with lemon juice so they will not brown.

My pup Dylan loves when I bake with apples because he gets to eat the cores!

He was a happy boy today!

Once the bread has absorbed the sauce add pecans, apples, and raisins.

Spread the mixture into a greased baking dish and bake for about 40 minutes in a preheated 350 degree oven.

Hot out of the oven, golden, moist, and delicious!

Five ingredients make a delicious sauce for the bread pudding.

Simply melt butter, evaporate milk, vanilla and brown sugar in a saucepan then mix in pecans.

Serve warm on top of bread pudding.

Dessert’s served!

What’s Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.