Apple Bread Pudding with Caramel Sauce
By Lucille S. Johnson
1/4 c. butter, cubed
4 c. chopped, peeled tart apples (about 4 medium)
2 c. sugar
1/2 c. craisins (or raisins)
1/2 c. chopped walnuts
1 T ground cinnamon
2 tsp. vanilla extract
2 1/2 c. low fat milk
1 1 /2 c. plus 2 T. sugar, divided
1 c. heavy whipping cream
1 1/4 tsp. vanilla extract
Dash ground nutmeg
1 loaf (1 lb.) French bread, cut into 1-inch cubes
Caramel Sauce: (may use bought caramel ice cream topping)
1 c. sugar
¼ c. water
2 T butter
Preheat oven to 350 degrees. In a large skillet, heat butter over medium heat. Add apples, sugar, craisins, walnuts and cinnamon. Bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered until apples are tender, stirring occasionally. Remove from heat; stir in vanilla.
For Bread Pudding: in a large bowl, whisk eggs, milk, 1 ½ cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13×9 inch greased baking dish. Sprinkle with remaining sugar. Bake uncovered, 40-45 minutes or until a knife inserted near the center comes out clean.
For caramel sauce: in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling the pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook one minute. Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding, makes 1 ¾ cups sauce.