CARAMEL APPLE PUDDING DESSERT
Enjoy three tasty layers in this luscious Caramel Apple Pudding Dessert. From the crushed cookie crust to the sweetened cream cheese, pudding and caramel-topped apples, we love the great flavor of this Caramel Apple Pudding Dessert.
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine wafer crumbs and butter; press onto bottom of 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk in medium bowl with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust.
- Beat pudding mixes and remaining milk in separate medium bowl with whisk 2 min. Stir in 1/4 cup caramel topping; spoon over cream cheese layer. Cover with remaining COOL WHIP.
- Refrigerate 5 hours or until firm.
- Chop apples; sprinkle over dessert just before serving. Top with nuts and remaining caramel topping.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.7891 g, Sugar 0 g, Protein 4 g
APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
- Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
- Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
- In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.
CARAMEL APPLE PUDDING
Whipped cream desserts are a light and lovely affair, especially at the end of a big meal like Thanksgiving. Some people love crunch, but the particular joy of this pudding lies in its voluptuous softness, as it needs to sit in the fridge overnight for the layers to cohere: vanilla cookies, caramel-fried apples and salted cinnamon whipped cream. It's an airy fall dream in dessert form.
Provided by Eric Kim
Categories parfaits and trifles, dessert
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
SALTED CARAMEL & APPLE PUDDING
Whip up this warming, family-friendly dessert in under an hour using apples and golden caramel. Serve hot from the oven with a scoop of ice cream
Provided by Liberty Mendez
Categories Dessert
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 631 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.34 milligram of sodium
BAKED CARAMEL APPLE PUDDING
I am specifying Baked in this pudding title as opposed to the creamy, soft set, chilled type. This old fashioned pudding is sticky, rich and oh so wonderful. A bit more dense than Sticky Date pudding with toffee sauce. But if you like Date pudding then chances are you will like this too. This is also a self saucing pudding.
Provided by bshemyshua
Categories Dessert
Time 1h
Yield 8-9 serving(s)
Number Of Ingredients 10
Steps:
- For pudding: Combine flour, sugar, baking powder, cinnamon, salt, milk, and apples in a medium mixing bowl until well blended.
- Preheat oven to 375°F.
- Spread in a greased 1 1/2 quart casserole or 1-9 inch square or round, greased, metal baking pan.
- For sauce: Mix brown sugar, butter, and water. Stir until butter is melted.
- Pour sauce over pudding batter and bake for 40-50 minutes until brown and set.
- Serve with ice cream, heavy whipped cream or let it stand on it's own.
Nutrition Facts : Calories 243.3, Fat 6.5, SaturatedFat 4, Cholesterol 17.4, Sodium 183.2, Carbohydrate 46, Fiber 1.1, Sugar 35, Protein 1.9
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