loaf (16 ounces) challah or any sweet bread, cut into 3/4-inch cubes
2
cups vanilla ice cream
1
jar (about 12 ounces) caramel ice cream topping
1. Preheat oven to 350°F. Spray 13×9-inch baking pan with nonstick cooking spray.
2. Combine apples, eggs, milk, half-and-half, sugar, butter, baking powder, 1 teaspoon cinnamon and vanilla in large bowl; mix well. Gently fold in bread cubes. Pour into prepared pan.
3. Bake 50 minutes or until set. Cool in pan 20 minutes. Meanwhile, microwave ice cream in medium bowl on HIGH about 30 seconds or until partially melted. Stir until smooth. Stir in remaining 1/2 teaspoon cinnamon.
4. Drizzle warm bread pudding with caramel sauce; serve with cinnamon ice cream mixture.
5. Drizzle warm bread 1/2 cup caramel topping over bread pudding.
Click here for printable version
