Caramel Apple Bread Pudding

Last Friday we took this to a party and it was a huge hit. I had leftover brioche (challah would also be great, but you can use any white bread.) I found the original recipe online and made a few changes to suit my preferences. Be sure to check it around the 1 hour mark because you don't want to overbake the pudding. It is a wonderful dessert for this time of year.

Caramel Apple Bread Pudding

For the bread pudding ~
9 to 12 loosely packed cups cubed bread
3 medium apples, diced (I used like to use winesap)
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt 3 cups whole milk

For the caramel sauce ~
1 cup sugar
1 tablespoon water
1 tablespoon rum extract (this is not an absolutely necessary ingredient, you can find it on the aisle with the other extracts - vanilla, banana, etc.)
1 stick butter, cubed
1/2 cup heavy cream
2 teaspoons vanilla extract
1/8 teaspoon salt (only use if you used unsalted butter)

Preheat the oven to 350°F and spray a 2-quart or 11x7 baking dish with nonstick coating. Toss the apples with the bread and spread evenly in baking dish.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 refrigerate, covered with plastic wrap, for at least 30 minutes (better if longer so that the bread is able to absorb the custard), occasionally pressing the bread with a spatula to help it absorb the mixture.

Bake in a water bath for 1 hour and 15 minutes, until the pudding is puffy and golden brown on top. (Check at one hour)

For the caramel sauce, place the sugar in a small saucepan and pour the water and rum evenly over the top. Set over medium heat and swirl the pan until the sugar is well dissolved. Turn the heat up to medium-high and continue swirling until the syrup turns a deep amber color. Watch it closely as it will burn quickly. As soon as the syrup reaches the right color, remove it from the heat and add the butter. Whisk gently until the butter is incorporated, then stir in the heavy cream. If the syrup turns lumpy, set it over low heat and stir until smooth. Add the vanilla and salt, stir and transfer to a serving bowl. The sauce can be refrigerated and reheated in a saucepan over very low heat. Serve the bread pudding warm, drizzled with the caramel sauce and topped with freshly whipped cream. Serves 8.