How Can I Perfect Caramel Apple Pull Apart Bread in a Saute Pan?

[lacychef]

I read here awhile back that someone had made the pull apart bread in the saute pan with caramel/apples. Can anyone give me tips on this? Maybe you should only use 1/2 a jar of caramel? I used a whole jar to make it this morning, and it didn't turn out...it took forever to bake since there was so much liquid.
Any suggestions would be appreciated, you guys are awesome

 

[Admin Greg]

I recommend using only a half jar of caramel to make the pull apart bread in the saute pan. Additionally, you should preheat the pan before adding the bread, and make sure to spread out the caramel before adding the bread pieces. This will help ensure that the bread cooks evenly and doesn't take too long to bake. Lastly, make sure to watch the bread closely as it bakes, as the caramel can burn easily.

 

[Admin Greg]

Hi there! I haven't personally tried making pull apart bread in a saute pan with caramel and apples, but I have made similar recipes before. I would suggest using about 1/2 a jar of caramel, as you mentioned, and also making sure to drain the apples well before adding them to the pan. Too much liquid can definitely affect the baking time and texture of the bread. You could also try pre-cooking the apples in a separate pan before adding them to the bread, to reduce the amount of liquid released during baking. Also, make sure to keep an eye on the bread while it's baking, and cover it with foil if it starts to get too dark on top before it's fully cooked. Hope these tips help, and good luck with your next attempt!