Peter Pumpkin told me that I can’t make anymore lemon desserts for awhile. He says that it is beginning to “sour” my attitude. I didn’t have the heart to tell him that my “sour” attitude is coming from being woke up at night a million times due to “sleep noises” coming from his side of the bed. He assures me that he doesn’t snore, so maybe it is the lemon desserts. Just in case, I am switching over to heavy sugery items that will most assuredly sweeten my mood. So here is the first of the fall desserts that I will keep in my file for Thanksgiving. I love bread pudding, any flavor, so when I saw this recipe that combined apples and caramel, it immediately needed to be posted.
1 table butter
3 small Gala Apples, peeled and chopped (about 3 cups)
25 Kraft Caramels
1 can (12 oz) evaporated milk, divided
1 can (14 oz) sweetened condensed milk
4 eggs
1 teas vanilla
1/2 teas ground cinnamon
3/4 lb unsliced white bread, cut into 1″ cubes (about 8 cups)
1/2 cup dried cranberries
1 cup whipped cream (sweetened with about 2 tables sugar while whipping for topping)
Heat oven to 350. Melt butter in large skillet on medium heat. Add apples and cook 5 min. or until crisp-tender, stirring frequently.
Remove from heat.
Place caramels in microwave bowl. Add 2 tables evaporated milk; set aside. Pour remaining evaporated milk into large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended. Add bread and stir until liquid is absorbed. Stir in apples and cranberries. Pour into buttered 2 qt. baking dish. Place in water bath. (this is simply pouring boiling water to about 1/2 way up sides of baking dish, which you have placed in a pan with sides.
Bake 1 hour and 10 min or until knife inserted in center of pudding comes out clean.
Microwave caramels in microwave bowl on high 1 min or until completely melted. Stir every 30 sec. Drizzle over pudding and top with whipped cream.
Serves 12-14
Chocolate Castles 