Caramel Apple Crisp Bread Pudding

Directions:

Preheat oven to 350 degrees. Lightly coat a 1 1/2-quart baking dish with nonstick cooking spray.

In a medium-sized bowl, stir together flour, brown sugar and butter until crumbly; add pecans and stir. Set aside.

In a large saucepan, combine milk, ice cream topping and butter. Cook over medium heat until blended and butter is melted; remove from heat. Stir in bread and apples. Let stand 10 minutes. Stir in eggs. Pour into greased baking dish and bake for 20 minutes.

Remove from oven and sprinkle topping over partly baked pudding. Bake 20-25 minutes or until apples are tender and a knife inserted in center comes out clean. Serve warm, with additional slightly heated caramel topping, if desired. Garnish with sliced apples and mint sprigs, if desired.