Apple N Oats Breakfast Pudding Recipes

THE BEST APPLE PUDDING

The Best Apple Pudding image

This is my favourite apple dessert. This recipe came from my mother and we had this many times growing up. Use enough apples to generously cover the bottom of the dish. So Yummy!

Provided by bert2421

Categories Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 -5 apples (enough to generously cover the bottom of the dish)
1/4 cup shortening
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup brown sugar
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon vanilla
1 1/2 cups water

Steps:

Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
Add vanilla.
Spread over apples.
Combine all sauce ingredients and boil for 5 minutes.
Pour over batter and bake 35- 45 minutes at 350.

Nutrition Facts : Calories 677.4, Fat 18.6, SaturatedFat 6.2, Cholesterol 64.8, Sodium 405.1, Carbohydrate 125.1, Fiber 4.2, Sugar 92.5, Protein 6.4

CARAMEL APPLE BREAKFAST PUDDING

Caramel Apple Breakfast Pudding image

Mom made this for us. We thought is was delicious so I thought I would share the recipe. She lets it refrigerate overnight.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups peeled cored and sliced granny smith apples
1/4 cup water
3/4 teaspoon ground cinnamon
1/2 cup packed brown sugar
2 tablespoons light corn syrup
2 tablespoons butter or 2 tablespoons margarine
1/4 cup pecan pieces
3 eggs, beaten
1 1/4 cups milk
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
8 -10 slices Italian bread (1/2 inch thick) or 8 -10 slices French bread (1/2 inch thick)

Steps:

In a saucepan, add apples and water; bring mixture to boiling; lower heat.
Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
Drain apples and transfer to a small bowl.
Stir in cinnamon and set apples aside.
In the same saucepan, add brown sugar, corn syrup, and butter.
Cook and stir over medium heat until just reaches boiling.
Remove from heat.
Pour mixture into an ungreased 2-quart square baking dish.
Sprinkle evenly with pecans.
In another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
Place half of the bread slices on top of the caramel, trimming bread to fit.
Spoon apples evenly over the bread slices.
Place remaining bread slices over apples.
Pour egg mixture evenly over bread slices; press bread down gently to moisten completely.
Cover and chill if refrigerator for 3 to 24 hours.
In a 325°F oven, bake, uncovered, for 40-45 minutes or until knife comes out clean.
Run a knife around the edges to loosen.
Cool in pan on a wire rack for 15 minutes.
Carefully invert pudding onto a platter (Spoon any remaining caramel mixture in dish over pudding).
Cut and serve warm.

APPLE 'N' OATS BREAKFAST PUDDING

Apple 'n' Oats Breakfast Pudding image

This is a delicious way to start the day. This is a low GI recipe so great for those trying to eat healthy or for diabetics. I love to use braeburn apples but you can use any baking apple you like.

Provided by Mrs. Doeinck

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups nonfat milk
3 tablespoons brown sugar
1 tablespoon reduced fat margarine or 1 tablespoon light butter
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 medium baking apple (peeled, cored, and diced)
1 cup rolled oats (not quick oats)
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 tablespoon cream (optional)

Steps:

Preheat oven to 350. Lightly coat a 1 quart baking dish with oil spray.
Combine the milk, sugar, margarine or butter, cinnamon, and salt in a 2 quart saucepan. Cook, stirring constantly, over high heat for 4 minutes to scald the milk.
Add the apple and the oats. Continue cooking on high for 1 minuted. Remove from heat and stir in the vanilla.
Pour the mixture into the prepared baking dish. Bake for 15 minutes.
Remove from the oven, stir thoroughly. Sprinkle the top with nutmeg. Return to the oven and bake for 15 more minutes.
Serve warm with cream, if desired.

Nutrition Facts : Calories 194.1, Fat 3, SaturatedFat 0.6, Cholesterol 2.5, Sodium 176.3, Carbohydrate 34.7, Fiber 2.9, Sugar 20.2, Protein 7.5

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