Cookin' Outdoors with Johnny Nix                                
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Caramel Bread Pudding

Carmel Apple Bread Pudding


4 tablespoons butter

4 Fuji apples, peeled and chopped

1 bag Kraft caramels

1 ½ cup milk

1 can Eagle brand sweetened condensed milk

4 eggs

1 teaspoon vanilla

½ teaspoon cinnamon

1 loaf day old sour dough, cubed (bread of your choice)



In a bowl whisk eggs, sweetened milk, milk, vanilla and cinnamon.  Pour mixture over cubed bread and allow to soak in.  After a minutes stir bringing bottom bread cubes to the top, and allow to soak, repeat if needed.  In a skillet, over medium heat, melt butter.  Add apples, stir until tender.  Once the apples are tender add caramels, stir until caramels are melted.  Mix apple mixture to bread and stir until thoroughly mixed.


Butter an oven safe dish, pour mixture into bowl.  Hang over medium high heat, 350 degrees for about 15 minutes or until bubbly, then add top coals.  Cook for 1 hour or until knife inserted into the center of pudding comes out clean.