Caramel Apple Breakfast Pudding Recipes

Steps:

• In a saucepan, add apples and water; bring mixture to boiling; lower heat.
• Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
• Drain apples and transfer to a small bowl.
• Stir in cinnamon and set apples aside.
• In the same saucepan, add brown sugar, corn syrup, and butter.
• Cook and stir over medium heat until just reaches boiling.
• Remove from heat.
• Pour mixture into an ungreased 2-quart square baking dish.
• Sprinkle evenly with pecans.
• In another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
• Place half of the bread slices on top of the caramel, trimming bread to fit.
• Spoon apples evenly over the bread slices.
• Place remaining bread slices over apples.
• Pour egg mixture evenly over bread slices; press bread down gently to moisten completely.
• Cover and chill if refrigerator for 3 to 24 hours.
• In a 325°F oven, bake, uncovered, for 40-45 minutes or until knife comes out clean.
• Run a knife around the edges to loosen.
• Cool in pan on a wire rack for 15 minutes.
• Carefully invert pudding onto a platter (Spoon any remaining caramel mixture in dish over pudding).
• Cut and serve warm.

Steps:

• Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly.
• Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don't overbeat; you're looking for a soft-set whipped cream that drapes rather than plops.
• Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth.
• Halve, core and cut the apples into 1cm slices - there's no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen.
• Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like.