Monday, October 5, 2009

CARAMEL APPLE BREAD PUDDING

10 slices cinnamon-raisin bread, cubed
1/4 cup butter, melted
3 medium Granny Smith apples, diced
1 cup caramel sauce

Preheat oven to 350 degrees. In a medium bowl, toss the bread with the melted butter. In a 9-inch square baking pan that has been sprayed lightly with nonstick cooking spray, layer half the apples, half the bread mixture, and half the caramel sauce. Repeat the layers. Bake at 350 degrees for 25 to 30 minutes until the apples are tender and the bread is golden brown.

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