Bread Pudding Ingredients: 2 cups whole milk 2 cups heavy cream 9 large egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon salt 1 loaf challa bread, cut or torn into 1-inch pieces (preferably stale*) 3 ½ cups Granny Smith apples, peeled and chopped 3/4 cup pecans, chopped and toasted Caramel Dessert Sauce, recipe follows vanilla ice cream, for serving
Caramel Sauce Ingredients: ½ cup butter 3/4 cup sugar 1 tablespoon light corn syrup ½ cup buttermilk 1 teaspoon baking soda ½ teaspoon cinnamon 1 teaspoon vanilla pinch of salt
Bread Pudding Directions: 1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. 2. In a large mixing bowl, whisk together whole milk, heavy cream, egg yolks, brown sugar, vanilla, cinnamon, and salt; set aside. 3. Add cubed bread, apples, and pecans to prepared baking dish; toss to combine. Pour custard over bread and apple pieces. Carefully toss to coat making sure that the cubed bread is submerged in the custard; let stand for 10-15 minutes allowing the bread to soak up the custard. 4. Bake for 45 minutes or until the center has set; let cool for 5 minutes. Drizzle caramel sauce over bread pudding. Serve with extra sauce and vanilla ice cream.
Caramel Sauce Directions: 1. In a heavy bottomed saucepan combine butter, sugar, corn syrup, and buttermilk; bring to a boil over medium high heat and cook for 1 minute. 2. Remove from heat and slowly add baking soda (it will foam up), followed by the cinnamon and vanilla. Sauce will thicken as it cools.