Breakfast and Brunch Recipes
Toffee Apple Breakfast Pudding
Ingredients
- 1 loaf Rhodes Frozen Bread Dough, baked and cubed (day old)
- 2 medium size Granny Smith apples, peeled and chopped
- 8 ounces cream cheese, softened
- 1 cup packed brown sugar
- 1 3/4 cups milk, divided
- 1 teaspoon almond flavoring
- 1/2 cup toffee bits
- 5 eggs
Instructions
- Place half of the bread cubes in a sprayed 9 x 13 inch baking dish. Top with apples.
- Combine the cream cheese, brown sugar, 1/4 cup milk and almond flavoring until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes.
- Combine the eggs and remaining milk and pour over bread.
- Cover and refrigerate overnight or at least 4 hours.
- Remove from refrigerator 30 minutes before baking.
- Bake at 350 degrees F for 45 to 55 minutes. Cover with foil last 10 minutes of baking if needed to prevent over browning.
Attribution
Recipe and photo used with permission from:
Rhodes Bake-N-Serv