Snappy Lemon And Apple Bread Pudding With Salted Caramel Topping
1-14oz bag Stauffer’s Lemon Snap or Apple Pie Snap cookies
1 apple (about 1 cup) peeled, cored, diced
2 tablespoons lemon juice
¼ cup golden raisins
4 eggs, slightly beaten
½ cup sugar
1 teaspoon lemon zest
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 ½ cup half and half
1 cup milk
½ cup caramel ice cream topping
Spray 8x8 inch baking pan with cooking spray
Layer ½ of the cookies in the bottom of the prepared pan.
Combine apples and lemon juice in a small bowl. Scatter apples and raisins on top of cookie layer and top with remaining cookies.
In a bowl combine eggs, sugar, lemon zest and spices. Stir to combine. Add half and half and gently pour mixture over cookies. Top this with milk pressing down on cookies so they are immersed in liquid. Cover pan with foil and refrigerate overnight or for at least 2 hours.
Remove pan from refrigerator and allow pan to come to room temperature (about 30 minutes.) Place pan in larger pan which has been filled with 1½ inches of water. Bake at 325 degrees for 50 to 55 minutes or until custard is set and top is browned slightly. Remove from oven and serve warm with caramel sauce. Sprinkle with salt.
Makes 6-8 servings