FAB FALL BREAD PUDDING!

My mother made bread pudding for us all the time when we were younger. She would take all the leftover stale bread and rolls from the pantry and tear it up, mix it with egg yolks, sugar, raisins and milk, bake it. At the last minute she would top it with jam and a meringue made from the egg whites. It's easily my favorite dessert she made us, the only person who loves it more is my older brother. As an adult (one who likes to bake) I especially like that you can manipulate the basic recipe and change the flavor by adding simple ingredients. So apple bread pudding today, let's do this...

 

SALTED CARAMEL APPLE BREAD PUDDING

What you need: 

6 cups cubed day old bread

4 eggs

2 diced and peeled golden delicious apples

3 cups almond milk

1/2 teaspoon vanilla

1/2 cup granulated sugar

1/8 teaspoon nutmeg

1 1/2 teaspoons of cinnamon

2 tablespoons brown sugar

 

For Caramel Sauce

1/2 cup brown sugar packed

1/2 cup heavy cream

4 tablespoons butter

1/2 teaspoon vanilla

salt and Fleur de Sel

 

Preheat your oven to 350 degrees and spray your 8x8 inch baking dish with baking spray, set aside. Dice your apples and sprinkle with 2 tablespoons of brown sugar, 1/8 teaspoon nutmeg, 1/2 teaspoon of cinnamon.

Whisk the sugar, eggs, vanilla and milk in a large mixing bowl until well combined. Cube or tear your bread, I used leftover flaky biscuits from dinner the night before but I have used day old bread, bagels and croissants for this and all are awesome. You can use a combo of whatever day old bread you have.

 

Place bread in bowl with the milk mixture. Add apples and toss to combine. Let soak for at least 10 minutes. Pour into the greased baking dish and bake cover with tin foil for 50 minutes, remove the tin foil and bake for another 25 minutes until the top is golden brown. Let it cool for a few minutes while you make the caramel

I can't remember where I got this recipe for caramel sauce but is fast and fail proof...melt the butter in a sauce pan on medium low heat, add the brown sugar, pinch of salt and the heavy cream. Whisk for seven minutes over low heat until it's full combined and thickened. Add the vanilla and whisk for another minute or so. Remove from heat and let it cool or a few minutes before pouring over the bread pudding.

Pour the caramel over the breading pudding. Sprinkle with a Fleur de Sel or grey sea salt and serve warm with whipped cream or vanilla ice cream.

Tomorrow...Day 5 of "An Apple a Day Week" and I've got Apple Spice Cake!

Cheers! 

Catherine