Sauteed Apples (on Apple Bread Pudding)

Sauteed Apples

Do you remember that Apple Strudel Bread that I made for Eating the Alphabet a few weeks ago?  Well, I promised you the recipe that the second loaf became and then I forgot.    I was looking through my “my pictures” file and realized I owed you a recipe!What do you do with sweet yeast bread, but make bread pudding!  Is there something else to do with it?  If so, I need to know.   Right now!

I am totally in love with apples and bread pudding.  That’s why I made a caramel apple bread pudding for my first Improv Challenge.  This new version takes it to a new level because the bread itself had apples baked into it and then I topped it with cinnamon covered sauteed apples.  I had to eat a bowl of the apples by themselves while the rest of the gang devoured the pudding.  I didn’t feel deprived at all.  The apples were delicious! I am only giving you the sauteed apple recipe here, because I used the same basic recipe for this apple bread pudding as in the caramel apple bread pudding.

Sauteed Apples

Sauteed Apples (on Apple Bread Pudding)
  • 5 cooking apples, peeled, cored and thickly sliced
  • ½ cup butter
  • ⅓ cup agave nectar
  • 2 tsp cinnamon
  • ¼ tsp salt
  1. Heat butter in a skillet until melted.
  2. Add the apples and cook until soft and slightly translucent.
  3. Add the agave, cinnamon and salt.
  4. Continue cooking a few minutes more so that the butter and agave thicken a bit.
  5. Stir frequently to keep the apples from sticking.
  6. Serve over bread pudding, ice cream, shortcake, pound cake, or by themselves.
  7. Whipped cream is good, too!


Sauteed Apples

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