Apple Bread Pudding


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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 ½ cups of 4 eggs 2 cups of sugar 1 teaspoon. vanilla 1 can of apple pie filling Caramel Sauce 11 Tbs. of butter ¾ teaspoon cinnamon 1 teaspoon vanilla 1 cup sugar ¼ cup water

Nutritional information

No nutrition information available


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. For Sauce: 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.