Recipes posted on July 28, 2010 11:00
Toffee Apple Breakfast Pudding
From: Paula of Findlay
One loaf of bread – cubed
2 medium Granny Smith apples, peeled/chopped
8 oz. cream cheese, softened 1 cup packed brown sugar
1 ¾ cups milk, divided 1 teaspoon almond flavoring
½ cup toffee bits 5 eggs, beaten
Place half of the bread cubes in a sprayed 9x13 baking dish. Top with the apples. Combine the cream cheese, brown sugar, ¼ cup of the milk and the almond flavoring. Stir until smooth, add in the toffee bits and spread over the apples. Top with the remaining bread cubes. Combine the eggs and the remaining milk…blend well and pour into the baking dish. Cover and chill overnight or at least 4 hours. Remove and uncover….bake at 350 for 45-50 minutes.