Caramel apples make me weak in the knees. I like to think of them as my healthy snack, because let’s face it… I’m eating an apple. You can never have too much of a good thing. Last week I bought a few packs of Kings Hawaiian Rolls, and even though it is hard to keep them around the house very long, I found the last pack of 24 rolls sitting on my table begging me to make some bread pudding out of them. A smile quietly spread itself across my face, and a little voice in my ear whispered “caramel apple bread pudding.” Ohhhhhh! My heart jumped and thumped with an exuberance of love, I knew this would be a bread pudding with my name carved in it. Luckily, the weather has dropped to a cool 60 degrees here in Los Angeles, and It made it the ideal time to turn on my oven. Mmmmmm. The house quickly filled with aroma of caramel, cinnamon, apple, and a luscious smell of sweet Kings Hawaiian bread. I quickly pulled it from the oven and dug my spoon in. When caramel and apples are combined with Kings Hawaiian Rolls and baked into a bread pudding, it tastes like an apple cinnamon roll, and that my friend is an absolute AMAZING THING!
Ingredients For Caramel Apple Bread Pudding:
- 24 – Kings Hawaiian rolls
- 1 – cup chopped pecans
- 5 – ounces caramels squares, about 20 pieces (unwrap and cut into 4′s)
- 2 – large honey crisp apples (peeled, cored and sliced)
- 1 – cup sweetened shredded coconut
- 1 1/4 – cup sugar
- 4 – eggs
- 4 – cups half and half
- 5 – tablespoons butter (melted and brought back to room temperature), plus a tablespoon to butter baking dish
- 1 – teaspoon ground cinnamon
- 1 – teaspoon almond extract
- 1 – teaspoon vanilla extract
- Preheat the oven to 400 degrees fahrenheit.
- Cut each roll into 9 pieces. you will have an entire large bowl full of bread cubes.
- Line the cubes on a cookie sheet and bake in the oven for 10 minutes to toast.
- Remove from the oven and set to the side. Lower the oven heat to 300 degrees fahrenheit
- Generously grease a 9×13 pyrex dish with 1 tablespoon of butter.
- Layer half of your toasted bread crumbs on the bottom of the pyrex.
- Pour in the pecan and caramel pieces.
- Layer the apples on top of the bread, pecan, caramel layer.
- Top with the remaining bread crumbs.
- In a mixer, add sugar and eggs, and beat for 5 minutes on high.
- Add in half and half, butter, cinnamon, almond and vanilla extract. Mix until combined.
- Pour the liquid mix over the bread layers, then push down on the top of the bread to make sure all the liquid is soaking into the cubes.
- Sprinkle the top with coconut.
- Place the 9×13 pyrex into a larger pan and fill halfway with boiling hot water to create a water bath (Bain-Marie)
- Bake for 1 hour.
- Remove from oven and remove 9×13 casserole dish out of water bath.
- Let cool for 30 minutes.
This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.