Toffee Apple Breakfast Pudding

Serves: 6
Total Calories: 431


1 loaf frozen Rhodes Bread Dough , baked and cubed (day old)
308 grams (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.

Nutritional Facts:

Serves: 6
Total Calories: 431
Calories from Fat: 178

This Toffee Apple Breakfast Pudding recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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