Caramel Apple Bread Pudding with Streusel Topping

Streusel Topping:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
1/2 cup chopped toasted pecans

Heat oven to 350 degrees F. Lightly grease a 1 1/2-quart baking dish.

Stir together flour, brown sugar and butter until crumbly; add pecans and stir. Set aside.

Bread Pudding:
1 3/4 cups milk
1 cup caramel ice cream topping
1/4 cup butter or margarine
4 cups cubed white sandwich bread or rolls
2 cups peeled, thinly sliced apples
2 eggs, beaten
Additional ice cream topping, apple slices
    and mint sprigs for garnish

In a large saucepan, combine milk, ice cream topping and butter. Cook over medium heat until blended and the butter is melted; remove from heat. Stir in the bread and apples. Let stand 10 minutes.

Stir in the eggs. Pour into prepared baking dish and bake for 20 minutes.

Remove from oven and sprinkle topping over partially baked pudding. Bake for 20 to 25 minutes longer or until apples are tender and a knife inserted into the center comes out clean.

Serve warm with additional slightly heated caramel topping, sliced apples and mint sprigs if desired.