“My favorite apple dessert is Caramel Apple Bread Pudding:
Yield: 1 (9-inch) baking dish
½ pound bread, brioche (or other bread) torn in to 1-inch pieces, toasted until dry or left out overnight
1 cup heavy cream
1 cup milk
2 large eggs
3/4 cup granulated sugar
¼ teaspoon salt
2 teaspoons vanilla extract
½ cup cooled caramel sauce (see recipe below) or jarred caramel sauce
2 Granny Smith apples, peeled, cored, and thinly sliced
½ stick (4 tablespoons) butter, melted
2 tablespoons granulated sugar for sprinkling on top
Preheat oven to 325º F.
Place bread in a large bowl. Pour heavy cream and milk over and toss. Allow to soak 15 minutes or until almost all the liquid is absorbed by the bread.
In a separate bowl, whisk together eggs, sugar, salt and vanilla. Set aside.
When all milk is absorbed by bread, gently stir in egg mixture. Swirl in caramel sauce. Set aside.
Pour butter into a 9-inch baking pan. Add in bread pudding mixture. Top with sliced apples and sprinkle with the 2 tablespoons of granulated sugar.
Bake for 40 to 45 minutes or until golden on top and no longer liquid in center. Remove from the oven and cool slightly.
½ cup granulated sugar
2 tablespoons water
2 tablespoons (1 ounce) unsalted butter
¼ cup heavy cream
In a large saucepan, combine the sugar and water and cook over medium heat, stirring occasionally, until the sugar has dissolved. Increase the heat to high and continue cooking, without stirring, until the caramel is a deep amber color. Remove from heat and carefully add the butter and heavy cream. Whisk until smooth.”