Oeff simply delicious!! Even when writing this my mouth is watering...
Caramel Apple Bread Pudding and for me a little bit of vanilla ice cream or some whipped cream makes it heavenly!
Bon Appétit
3 eggs, beaten
1 teaspoon sea salt
1½ teaspoons nutmeg
1 teaspoon vanilla
⅓ cup sugar
4 cups whole milk
1 green apple apple, peeled and sliced into ½" slices
1 cup golden raisins
½ loaf sourdough, cut in ½" - 1" pieces (about 5 cups)
1 teaspoon sea salt
1½ teaspoons nutmeg
1 teaspoon vanilla
⅓ cup sugar
4 cups whole milk
1 green apple apple, peeled and sliced into ½" slices
1 cup golden raisins
½ loaf sourdough, cut in ½" - 1" pieces (about 5 cups)
Caramel sauce:
½ cup sugar
¼ cup brown sugar
¼ cup hot water
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons cold unsalted butter
¼ cup brown sugar
¼ cup hot water
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons cold unsalted butter
Instructions
Preheat oven to 350 degrees. Butter an 8"x8" glass pan.
Make the bread pudding. In a large bowl, combine all ingredients except bread. Stir in bread and soak until bread is softened. Pour bread mixture in glass pan and cover with foil. Bake in oven for 30 minutes.
While bread pudding is cooking, make the caramel sauce. Combine the sugar, brown sugar and water and cook over high heat until the sugar is dissolved (about 1 minute). Cook until mixture thickens and turns a deep color, 6 to 7 minutes, stirring constantly. Remove from heat. Add the cream being careful not to let mixture splatter. Return to a medium-low heat and cook about 5 minutes until sauce has thickened, stirring constantly. Remove from heat and stir in the rum, vanilla and butter. Drizzle over finished bread pudding and your ready to serve.
