New Orleans Style Bread Pudding

New Orleans Style Bread Pudding is my kind of bread pudding.  This bread pudding does not have large pieces of bread hanging out.  This is creamier than other bread puddings, but not too egg-y.

It can be made with any kind of leftover bread that you have laying around.  One day I would like to try this with stale cinnamon rolls. But, that would mean there were leftovers………..

I prefer making this with some dried out quick yeast rolls.  I’m able to crumble them pretty quickly and these rolls absorb the liquid pretty easily.  As you are mixing up this bread pudding, the consistency will look like really wet oatmeal.  No worries, this will bake up and set just fine.  If it needs a little extra baking time, that’s OK too.  It just means crispier edges, which in my opinion is the best part.

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Caramel Dip

Caramel Dip is served with sliced apples and crushed peanuts at my house.  Large marshmallows are also delicious dipped in this caramel.

This recipe reminds of me of the cooler days of an early Illinois fall.  This was often found at small festivals and craft fairs that were once popular in small rural towns.

Fat free sweetened condensed milk can be used, but why? Let’s face it, there is nothing outside of the apples that are healthy in this recipe.  Caramel dip is a decadent pleasure that should not be eaten if calorie or carb counts are an issue.

Margarine is also an acceptable substitute, but for the same reasons listed above, why?

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