Spiced Caramel-Apple Bread Pudding

Ingredients

• Bread Pudding
• 1 Granny Smith apple, peeled and chopped
• 1/2 tsp ground cinnamon, divided
• 1/2 Italian bread loaf, cut into bite-size pieces
• Vegetable cooking spray
• 3 large eggs
• 1 1/2 cups reduced-fat milk
• 1 cup apple cider
• 1/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• Toasted Pecan Caramel Sauce
• 1/4 cup chopped pecans
• 3/4 cup sugar
• 1 teaspoon light corn syrup
• 1/2 cup evaporated milk
• 1 1/2 teaspoon butter

Directions

1. For the pudding, cook the apple with 1/4 teaspoon cinnamon in a lightly greased skillet over medium-high heat for 2 minutes, or until the apple is tender. Coat an 11 x 7-inch baking dish with cooking spray, then combine the bread and apple mixture in the dish.
2. Whisk the eggs, milk, apple cider, brown sugar, vanilla, nutmeg, and the remaining 1/4 teaspoon cinnamon together, then pour the mixture over the bread in the baking dish. Cover and refrigerate for 1 hour.
3. Heat the oven to 350 degrees. Bake the bread mixture at 350 degrees for 45 to 50 minutes, until the top is crisp and golden brown. Spoon Toasted Pecan Caramel Sauce over it while the pudding is warm.
4. For the caramel sauce, heat the oven to 350 degrees. Arrange the pecans in one layer in a shallow pan, then bake for 8 to 10 minutes, until toasted and fragrant.
5. Scatter the sugar evenly in a small saucepan. Mix the syrup with 1/3 cup water, then pour it over the sugar. Cook over medium-high heat, without stirring, for 12 to 14 minutes, until the sugar has dissolved and the mixture is golden.
6. Take the pan off the heat. Slowly whisk in the evaporated milk; the mixture will bubble. Stir in the butter and toasted pecans.