Caramel Apple Bread Pudding
Ingredients ~
12 loosely packed cups cubed challah bread
3/4 cup chopped dried apples
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups whole milk
For the sauce ~
1 cup sugar
1 tablespoon water
3 tablespoons rum
1 stick unsalted butter, cubed
1/2 cup heavy cream
2 teaspoons vanilla extract
Dash of salt
Preparation ~
Preheat the oven to 350°F and spray a 2-quart or 11x7 baking dish with nonstick coating. Spread the cubed bread evenly in the dish and top with the chopped apples.
In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg and salt. When thoroughly combined, whisk in milk. Pour the mixture over the bread and let stand for 30 minutes, occasionally pressing the bread with a spatula to help it absorb the mixture.
Bake in a water bath (bain-marie) for 1 hour and 15 minutes, until the pudding is puffy and golden brown on top.
For the caramel rum sauce, place the sugar in a small saucepan and pour the water and rum evenly over the top. Set over medium-high heat and swirl the pan until the sugar is well dissolved.
