Hi everybody!! Today I bring a different recipe for you that is simply delicious and super easy to do. I always wanted to make a bread pudding and I found this recipe searching the Internet and because of the simplicity I was dying to try. As I had all the ingredients at home, I ran to test it. Guys, this pudding is magical, super delicious, and this caramel sauce on top? Decadent. I loved it so much that I’ve done two times, I just need to see apples in the refrigerator that I want to make this pudding. And I need to confess that I ate almost everything alone…haha. This pudding is perfect for the cold days, but if it’s summer where you are, you can also make it, cause here now is 30°C or so and I eat it without fear and without pity…haha.
Caramel Apple Bread Pudding
Ingredients:
Apple sauce:
3 large apples, peeled and cut into thick slices
1/4 cup butter
1 tsp cinnamon
1/4 cup light brown sugar
5 cups bread cubes
1/2 tsp freshly grated nutmeg
Cream:
1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
2/3 cup sugar
1 tbsp vanilla extract
Pinch salt
Caramel Sauce:
2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream
Directions:
In a medium skillet melt the butter and then add the cinnamon and the sugar. Cook until the sugar dissolves and the mixture is bubbly. Add the apples and sauté until the apples are just fork tender but not mushy. Remove the apples from the sauce. At this point, depending on the juice content of your apples, you may have to continue to boil the sauce to reduce it to a slightly thickened consistency, then toss in the apples again.
Grease an 8×8 inch baking dish well. Toss in 1/2 the bread cubes in an even layer. Sprinkle the bread cubes with half the sautéed apples and the nutmeg. Repeat the layer with the remaining bread cubes and apples.
Whisk together all the ingredients for the cream andour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with Caramel Sauce.
Caramel sauce:
Begin by mixing the sugar and water in a large saucepan. Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar. This sauce is fantastic with almost any apple dessert or for great caramel sundaes.
