Caramel Apple Bread Pudding

Pudding
1 ¾ cups milk
1 cup caramel ice cream topping
¼ cup butter
4 cups cubed bread
2 cups peeled thinly diced apples
2 eggs, lightly beaten

Streusel Topping
¾ cup flour
½ cup packed brown sugar
1/3 cup butter, softened
½ cup chopped pecans
½ teaspoon cinnamon

1. Preheat oven to 350˚. Lightly grease a 2 qt. baking dish. Mix streusel ingredients together and set aside.
2. In a large saucepan, combine milk, caramel, and butter. Cook over medium heat until blended and butter melts. Remove from heat. Stir in apples and bread; let stand 10 minutes. Stir in eggs. Pour into baking dish and bake 20 minutes.
3. Remove from oven and sprinkle with streusel. Bake another 20-25 minutes or until apples are tender. Serve warm with additional caramel topping.

Source: a ladies fellowship meeting, I do not know the original source

Caramel Ice Cream Sauce
1/2 cup Brown Sugar
1 tablespoon cornstarch
1/3 cup half-and-half cream
2 tablespoons water
2 tablespoons light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla extract

1. In a small saucepan, combine the brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. Stir in the butter and vanilla until butter is melted. Serve warm or cold over ice cream. Refrigerate leftovers.
Yield: about 1 cup.

Source: Taste of Home 2007 cookbook