Gluten-Free Caramel Apple Bread Pudding

Hi Bakers,

Make gluten-free Caramel Apple Bread Pudding and enjoy some of the best Fall flavors in this easy dessert. Tart apples nestled in a soft, sweet bread pudding with caramel puddles is a good thing! Thank you to Canyon Bakehouse for sending me these whole-grain English Muffins to try. They have a sweet whole-grain taste and are perfect for making bread pudding or French toast. They also have the texture of a good roll more than an English muffin and soak up the egg mixture without falling apart. Try this yummy and easy dish that reminds me of a trip to the pumpkin patch! 

Gluten-Free Caramel Apple Bread Pudding

makes two 5” ramekins

3 cups whole grain gluten-free @canyonbakehouse English Muffins (2 muffins) or gluten-free bread, cubed 1/2 inch pieces 

1 cup apple, chopped into 1/2-inch pieces

8  soft caramels cut into 1/4-inch pieces

2 large eggs

1 cup whole milk

1/4 cup -1 tablespoon granulated sugar

1 teaspoon vanilla extract

dash of cinnamon

3 tablespoons butter, melted

large grain sugar

garnish

powdered sugar for dusting

Cream

caramel sauce* 

Preheat oven to 350F. Combine eggs, milk, sugar, vanilla, and cinnamon in a medium-sized bowl. Fill the ramekins halfway with chopped bread and apple. Sprinkle with some caramel pieces. Top with the remaining bread mixture and dot with the last of the chopped caramels. Spoon egg mixture into your ramekins coating all pieces of bread. Make sure to press it down to soak all parts in thoroughly. Spoon melted butter over the entire top and sprinkle with sugar. Bake for about 30-35 minutes or until the pudding  tests with a skewer. Cool for 15 minutes and garnish with fresh cream or caramel sauce. 

Easy Carmel Sauce

1/2 cup soft caramels

3 Tablespoons milk

heat caramels and milk over low heat stirring frequently until a smooth sauce forms.