Apple Bread PuddingUser Submitted Recipe
2 cans of freshly baked crescent rolls torn into pieces
1 large can of can milk
Fill the rest of the measuring cup with regular milk to total 3 1/2 cups of milk..total
2 cups of sugar
1 tsp. vanilla
1 can of apple pie filling
11 Tbs. of butter
3/4 tsp cinnamon
1 tsp vanilla
1 cup sugar
1/4 cup water
Preheat oven to 370.
Place torn rolls into a large bowl. Add milk. Stir occasionally and let bread absorb the milk, about 15 minutes.
In another bowl, beat eggs, add sugar, vanilla, and apple pie filling. Mix well. Add to bread/milk mixture and toss until combined with a rubber spatula.
Pour into a deep 9*13 inch pan and cover loosely with foil.
Bake for 40 minutes, remove foil and bake 10 more minutes until brown and puffy.
Melt butter in a saucepan over low heat, add sugar and let cook, stirring occasionally, until sugar is dissolved. Mix in cinnamon and vanilla. Add water a little at a time as needed for consistency.
Pour hot sauce over the bread pudding.
Best when served warm.
Servingsno serving information available
no nutrition information available
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