Toffee Apple Breakfast Pudding Recipe
Ingredients:
- l loaf Rhodes Frozen Bread Dough, baked and cubed (day old)
- 2 medium size Granny Smith apples, peeled and chopped
- 8-oz. cream cheese, softened
- 1 cup packed brown sugar
- 1 3/4 cups milk, divided
- 1 teaspoon almond flavoring
- 1/2 cup toffee bits
- 5 eggs
Directions:
- Place half of the bread cubes in a sprayed 9-inch 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. Bake at 350 F 45-55 minutes. Cover with foil last 10 minutes of baking if needed to prevent over browning.