Cinnamon Apple Pecan Pudding Recipes

Steps:

• In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. , Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.

Steps:

• Unroll crescent dough and separate into eight triangles. Wrap one triangle around each apple half. Place on a greased 15x10x1-in. baking pan, flat side down., Combine sugar and cinnamon; sprinkle over dumplings. Bake at 350° for 23-28 minutes or until golden brown and apples are tender. , For sauce, in a small saucepan, combine orange juice and sugar; bring to a boil, stirring occasionally. Cook for 10-12 minutes or until liquid is reduced to about 1/2 cup, stirring frequently. Remove from the heat; gradually stir in butter just until blended. Serve warm with warm dumplings; sprinkle with pecans.

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 2 litre (8 cup) ovenproof dish.
• Combine apple, cinnamon, 2 tablespoons sugar and 2 tablespoons water in a large saucepan over moderate heat and cover and bring to the boil and then reduce heat and simmer, partly covered, for 8 to 10 minutes or until just tender.
• Remove from heat and keep warm.
• Using an electric mixer, beat eggs in a medium bowl for 5 minutes or until thick and pale, gradually add 1/2 cup of sugar beating well after each addition until sugar is dissolved and then beat in vanilla.
• Sift flour over egg mixture and then using a large spoon, fold until just combined, take care not to over mix.
• Spoon HOT apple mix over base of prepared dish and then pour sponge batter over fruit mix.
• Bake for 30 minutes or until sponge is risen, golden and springs back when lightly touched.
• Dust with icing sugar and serve at once with custard or ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Steps:

• Heat oven to 350°F.
• Toss bread with apples, nuts and raisins; place in 13x9-inch baking pan sprayed with cooking spray.
• Beat pudding mixes, 1 tsp. cinnamon and milk in large bowl with whisk 2 min. Pour over bread mixture; sprinkle with remaining cinnamon.
• Bake 50 min. to 1 hour or until hot and bubbly. Let stand 10 min. before serving. Top with COOL WHIP.

Steps:

• Coat an 8 or 9-inch cake pan with nonstick spray. Place the bread cubes in the pan and toss in the pecans and apples.
• Blend the eggs, milk and sugar (optional) in a medium bowl. Add vanilla.
• Pour the mixture over the bread and let stand for about 20 minutes.
• Bake in a 350°F oven for about 45 minutes, until golden brown. Cut into squares to serve.
• Serve with warm maple syrup.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.