Chocolate-Caramel Bread Pudding

9 slices white bread
1 large cooking apple
1/3 cup semisweet chocolate chips
1/3 cup chopped pecans
12 caramels
3 cups milk
1 tablespoon butter
3 eggs, slightly beaten
1/2 cup packed brown sugar
2 teaspoons vanilla
1/4 teaspoon salt
ice cream or whipped cream (optional)

Cut bread into cubes (should make about 7 cups). Peel, core, and chop apple. Place bread cubes in a lightly greased 2-quart rectangular baking dish. Sprinkle with chopped apples, chocolate chips, and pecans.

In a saucepan combine caramels, 1 cup milk, and the butter. Cook and stir over medium-low heat until caramels are melted. Add remaining milk, heat until mixture just begins to bubble around edge of pan. Remove from heat.

Slowly stir milk into beaten eggs. Stir in brown sugar, vanilla, and salt. Pour over bread cube mixture; press lightly with back of spoon to moisten bread cubes.

Bake at 350 degrees for 35-40 minutes or until a knife inserted in center of dish comes out clean. Serve warm. If desired, top with a scoop of ice cream or whipped cream.

Add comment