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Outback Steakhouse Cinnamon Apple Oblivion

By Todd Wilbur

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Roll a scoop of creamy vanilla ice cream in homemade candied pecans. Surround the ice cream with warm cinnamon apples and drizzle caramel over the top. Sprinkle fresh cinnamon-butter croutons on the dessert and you've got an irresistible clone that will make your diet cry "uncle!" For the croutons, the restaurant uses leftover Honey Wheat Bushman Bread the clone is here. If you don't have plans to make the bread from scratch, you can use any sweet bread from the store, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Candied Pecans
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/2 teaspoon cinnamon
  • 1 teaspoon butter
  • 1 1/4 cups chopped pecans
Cinnamon Croutons
  • 2 cups cubed Bushman Bread (or any sweet bread)
  • 1/3 cup salted butter (2/3 stick)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
Cinnamon Apples
  • 1 20-ounce can apple pie filing
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon dark brown sugar
  • 1 quart vanilla ice cream
  • 1/2 cup caramel topping (Smucker's is good)
  • 1 1/2 cups whipped cream
  • 4 fresh strawberries
  • Do This
    • Restaurant/Brand
      Outback Steakhouse
    • Instructions

      1. For the candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat. Heat until the mixture boils and all sugar granules are dissolved.

      2. Add the chopped pecans to the mixture and stir for 1 to 2 minutes over heat. Be sure that all the pecans are well-coated.

      3. Pour the mixture onto a large plate and continue to stir until mixture hardens and begins to break up. You should be able to separate all of the nuts.

      4. For the croutons, preheat the oven to 300 degrees F. Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown. Stir halfway through cooking time.

      5. Melt the butter in a skillet over medium heat. Pour the baked croutons into the pan and sauté until the bread is coated with butter. Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl. Sprinkle this mixture over the croutons while stirring so that the croutons are coated with cinnamon/sugar. Remove the croutons from the heat and pour them onto a plate to cool.

      6. Prepare the apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl. You want to be sure you don't stir hard enough to break up the apples. Microwave the apples for 1 to 2 minutes or until hot.

      7. To assemble the dessert, first roll four cup-size scoops of ice cream in the pecan pieces. You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.

      8. Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream. Dribble another tablespoon around the base of the ice cream onto the plate.

      9. Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.

      10. Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.

      11. Spread a generous portion of whipped cream onto the top of each scoop of ice cream.

      12. Top off each dish with a fresh strawberry.

      Makes 4 Servings.

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