Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.

Logo

Logo

Search

Caramel Apple Bread Pudding


CARAMEL APPLE BREAD PUDDING
Panera Bread Restaurant Recipe

Serves 8

1 day old Panera Bread Cinnamon Raisin Loaf, cut into 1 inch cubes (about 12 cups)
1 tablespoon butter
2 Granny Smith apples, peeled and cut into 1/2 inch cubes
1 cup sugar
1/2 teaspoon cinnamon
3 1/4 cups 2% milk
3 eggs
2 egg whites
1 teaspoon vanilla extract
half of an 11 ounce package (about 1 cup) soft caramel candies

Heat the oven to 350 degrees. Spread the bread cubes on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven and let them cool.

Meanwhile, melt the butter in a large skillet over medium heat. Add the apples and 1/4 cup of the sugar. Cook until the apples are tender and the sugar turns light caramel in color, 10 to 15 minutes. Remove the pan from the heat and stir in the cinnamon.

In a large bowl, whisk 3 cups of the milk together with the eggs, egg whites, vanilla extract, and remaining 3/4 cup of sugar. Fold in the bread and apples until thoroughly coated; let the mixture stand for 10 minutes.

Coat a 2 1/2 quart baking dish with cooking spray. Add the bread mixture and compress gently to saturate the bread. Bake until the custard is just set and the top is golden, 50 to 60 minutes.

Combine the caramels and remaining 1/4 cup of milk in a 2 cup glass measure or bowl. Microwave on high until the mixture can be stirred smooth, 1 to 2 minutes, stopping every 30 seconds after 1 minute of cooking to check the consistency. Cool the caramel sauce slightly; then drizzle it over each serving.

No comments:

Post a Comment