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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.comĀ