Make gluten-free Caramel Apple Bread Pudding for two people! Tart apples nestled in a soft, sweet bread pudding with caramel puddles is a good thing! Thank you to @canyonbakehouse for sending me these whole grain English Muffins to try. They have a sweet whole grain taste and are perfect to make 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! #glutenfree #wheatfreebaking #celicacfriendly #food #breadpudding #smallbatch #caramelapple #wholegrain #easy #shorts #gifted #canyonbakehouse
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 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 completely. Spoon melted butter over the entire top and sprinkle with sugar. Bake for about 30-35 minutes or until the pudding is tests done with a skewer. Cool for 15 minutes and garnish with fresh cream or caramel sauce.
Carmel Sauce
1/2 cup soft caramels
3 Tablespoons milk
heat caramels and milk over low heat stirring frequently until a smooth sauce forms.