Here's a scrumptious recipe for fall courtesy of Karen McMillian. It's a good way to use up that stale loaf of French bread and the one remaining Granny Smith apple before they go bad.
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Caramel Apple Bread Pudding
1 cup 2% milk
3/4 cup caramel ice cream topping
2 tbsp. Butter
1/2 tsp. Cinnamon
1/4 tsp. Ginger
1 large egg
2 1/3 to 3 cups day-old French bread
1 large Granny Smith apple (peeled and chopped)
1 box - Whistle Stop apple crisp topping mix
In a saucepan, combine first 5 ingredients. Cook and stir over medium-low heat until butter is melted. Remove from heat. Whisk egg in a mixing bowl. Gradually combine milk mixture to egg bowl while whisking. Add bread and stir to coat. Let stand for 10 minutes. Gently stir in chopped apples. Transfer to greased 10 x 6 glass baking dish. Bake uncovered for 20 minutes at 350.
While baking the first 20 minutes, prepare the topping mix using package directions. Sprinkle evenly over the bread pudding. Bake and additional 20-25 minutes uncovered. Cool for 10 minutes. Serve warm with vanilla ice cream. Refrigerate leftovers.
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