Serves: 6
Total Calories: 431
Place half of the bread cubes in a sprayed 9 x 13-inch baking dish. Top with apples. Combine the cream cheese, brown sugar, 1/4 cup milk and almond flavoring until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes. Combine the eggs and remaining milk and pour over bread.
Cover and refrigerate overnight or at least 4 hours. Remove from refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45-55 minutes. Cover with foil last 10 minutes of baking if needed to prevent over browning.
This Toffee Apple Breakfast Pudding recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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