Ingredients
- 2 cups peeled cored and sliced granny smith apples
- 1/4 cup water
- 3/4 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 2 tablespoons light corn syrup
- 2 tablespoons butter or 2 tablespoons margarine
- 1/4 cup pecan pieces
- 3 eggs, beaten
- 1 1/4 cups milk
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 8 -10 slices Italian bread (1/2 inch thick) or 8 -10 slices French bread (1/2 inch thick)
Directions
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In a saucepan, add apples and water; bring mixture to boiling; lower heat.
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Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
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Drain apples and transfer to a small bowl.
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Stir in cinnamon and set apples aside.
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In the same saucepan, add brown sugar, corn syrup, and butter.
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Cook and stir over medium heat until just reaches boiling.
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Remove from heat.
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Pour mixture into an ungreased 2-quart square baking dish.
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Sprinkle evenly with pecans.
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In another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
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Place half of the bread slices on top of the caramel, trimming bread to fit.
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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.
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Cover and chill if refrigerator for 3 to 24 hours.
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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.
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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).
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Cut and serve warm.