|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Toffee Apple Breakfast Pudding |
|
Serves: 6 Print this RecipeServing: 1/6 recipe 1 loaf frozen Rhodes Bread Dough, baked and cubed (day old) 2 medium 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 extract 1/2 cup toffee bits 5 eggs 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. Uncover and bake at 350°F for 45-55 minutes. Cover with foil last 10 minutes of baking if needed to prevent over browning. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Becca's Breakfast Sandwich Breakfast Favorites Pizza Bacon Cheese Crescents Baked Strawberry Almond French Toast Bread & Jam Loaf Caramel Apple French Toast Christmas Morning Braid Cinnamon Apple Crumble Egg & Cheese Bake Farm Breakfast Casserole French Toast Bundt French Toast Pockets French Toast Sticks German Chocolate Swirl Loaf Mini Breakfast Pizzas Orange & Coconut Ring Orange Juice Breakfast Rolls Sweet Breakfast Bites Toffee Apple Breakfast Pudding English Muffins Apple Cinnamon Roll French Toast |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
