- 1 cup unsweetened applesauce
- 1 cup fat-free milk
- 1/2 cup packed brown sugar
- 1/2 cup egg substitute
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/2 teaspoon ground cinnamon
- 5 cups cubed day-old bread
- 1/2 cup chopped peeled apple
- 1/2 cup fat-free whipped topping
- 1/2 cup fat-free caramel ice cream topping
- In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened.
- Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.
Reviews for Caramel Apple Bread Pudding
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"This was a very good bread pudding. I used a complete chopped apple and 1/8 teaspoon nutmeg."
"This is a very tasty recipe, I did however make 3 adjustments. I first toasted my bread cubes in the oven 225 tossing a few times, took about 20 minutes while I prepped other ingredients. A trick I learned from America's Test Kitchen. So worth the time!! Gives the pudding amazing texture. Also egg breads like Challah or Brioche are fantastic for bread puddings and french toast. Secondly, I did not have any egg substitute so I used regular eggs (2) for 1/2 cup and worked great, we like the additional protein to balance out the carbs. Third, I did not add cinnamon as I had already make a homemade batch of no sugar added applesauce with cinnamon sticks to infuse the applesauce. Very easy will not spend the $$ to buy the jar stuff again and you can make to your taste. Result: delicious, not overly rich, yet decadent. We will be serving this at our Thanksgiving Table this year, a la mode of course..."
"I made this dessert this past Saturday for a family get-together and followed the recipe exactly except that I used three finely diced gala apples (instead of the 1/2 cup called for). I made it again for my Red Hat chapter meeting yesterday and made some changes: I added about 1/2 cup of raisins, 1/2 teaspoon ground allspice, larger chunks of apples (used an apple slicer then sliced each wedge) but still used 3 gala apples. Both groups loved it. In both cases, I made it ahead of time, then put in refrigerator until about 45 minutes before we wanted to serve it. Regarding the Egg Substitute: it is available in a liquid form and in a dry form. The first time I made it, I only had the dry form in my cupboard and it wasn't clear in the recipe which form to use. I assumed the recipe was calling for 1/2 cup of liquid egg substitute and that 1/2 cup was equal to two eggs, then mixed the appropriate amount of dry egg substitute with water to equal two eggs. It worked perfectly."
"I made this tonite and followed the recipe as written. My whole family really liked it. It was easy to make and very tasty."
"this was very easy to make and everyone raved about it. Do not leave off the cool whip or whipped cream"