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Caramel Apple Cones by Megan Day

An original recipe from Megan Day, Barbecue champion and co-owner of Burnt Finger BBQ

Megan Day of Burnt Finger BBQ has always been a taste maker around the BBQ Capital of Kansas City. But you may have noticed her in some extra special appearances on TV lately. She’s been a guest on NBC’s The Today Show a few times, even for Super Bowl Sunday when her Smoked Ribs went head to head with the classic Cubano Sandwich with Hoda and Jenna as the judges!

This time around it’s a wonderful dessert made for those sunny afternoons made perfect with something sweet and a little savory!

Caramel Apple Cone Dessert Recipe

Megan Day of Burnt Finger BBQ created this wonderful Fall season treat that you can make in the oven, on the grill or even in the smoker. Caramel Apple Cones!

The filling for this dish is called a Strata. It is very similar to a bread pudding, but contains more eggs giving it a dense, creamy texture between those sweet apple, cherry, and caramel bits! I like to use Honeycrisp apples for this recipe.

Divide your evaporated milk into 2/3 cup and 1/3 cup so you don’t accidentally use the full cup in the caramel sauce!

There are approximately 35 caramels per bag.

The swirl bread has approximately 14 slices of bread per loaf.

If you are using a charcoal grill, create a two zone fire. Baking will take place on the cooler side of the grill. If you are using a propane grill, only turn on one or two burners. The baking will take place on the cooler side of the grill. If you are using a pellet grill or smoker, set your temperature to 350 degrees F. If you are using a smoker, adjust your vents and fire to run your pit at 350 degrees F.

One more thing – this is a fun recipe the whole family can help with. 

This delicious Fall recipe has layers of flavor and several chances to have the family help you make the dish.
First up, it takes awhile to unwrap 35 individual caramel wrappers. Put the kiddos to work on this fun task.

Up next, the swirl bread can be cubed or even torn into pieces by the kids. When you know you’ve got several tasks during the cook, it’s nice to have this waiting in the fridge ready to cook up while your guests are enjoying their meal. Once the dish is done, scoop it into cones and make it a hand-held treat!

Carmel Apple Recipe Megan Day

Caramel Apple Cones Ingredient List

  • 3 Apples, dices
  • 10 cups Cinnamon Swirl Bread, cubed
  • 1/2 cup Dried Cherries
  • 35 Caramels, unwrapped
  • 12 oz. can of Evaporated Milk, Set aside 1/3 cup for the caramel sauce garnish
  • 8 oz. of Mascarpone
  • 6 Eggs
  • 1 1/2 tsp. Vanilla Extract
  • 1/2 tsp. Ground Cinnamon
  • 1 tsp. Salt
  • Sugar Waffle Cones or bowls
  • 1 apple, sliced, for garnish

Caramel Apple Cone From Burnt Finger BBQ Kansas City

Caramel Apple Cones Cooking Instructions

Grease a disposable foil pan. (approx. size 12×10)

Combine the diced apples, cinnamon swirl bread cubes, and dried cherries. Place 1/2 of your fruit and bread mixture into the
greased foil pan.

Over medium-low heat, stir together caramels and 1/3 cup of the evaporated milk in a saucepan or small foil pan on direct
heat. Melt and stir until the mixture is smooth. Set half the sauce aside for garnish at the end.

Drizzle the remaining caramel sauce on top of the fruit and bread mixture and top with remaining apple mix.

Whisk together evaporated milk, mascarpone, eggs, extract, cinnamon and salt. Pour these wet ingredients over the fruit
and bread mixture, cover and let rest in the refrigerator. Give your pan at least 2 hours to soak in the liquid.
Preheat the grill to 350 degrees F.

Place pan over indirect heat for one hour or until the center is firm. Slice up some apples and quickly grill them for garnish.
Scoop out and serve in a sugar cone or waffle bowl.

Garnish with grilled apple slices, and warm up the caramel sauce for an
added drizzle.

Recipe Caramel Apple Cones Megan Day

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