Caramel Apple Bread Pudding

Greg loves caramel, so whenever I can make something sweet using it I do. I really and truly enjoy caramel apples. There are these caramel apple lolly pops that come out every fall, and every year I have to get at least 1 bag. So, long story short, this dessert hits all the right notes for both of us.

Caramel Apple Bread Pudding:

Things you'll need:

5-6 c. stale French bread cubes (about 1/2 of a standard loaf cut into 1″ cubes)

3 c. apples, peeled and chopped into small pieces

4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
3/4 c. brown sugar
1/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. pumpkin or apple pie seasoning (mixture of cinnamon, nutmeg, ginger and clove)
1 Tbsp. cold butter, chopped

*If possible, cut the bread into cubes and leave it out for several hours or overnight. If not, place the bread cubes on a baking sheet and bake for 10-15 minutes or until the bread cubes are dried out but not toasted.

• Preheat oven to 350. Lightly grease or spray a 9×13″ baking dish with shortening or non-stick cooking spray.
• In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish. 
• In the same large bowl, whisk together the remaining ingredients except for the butter. 
• When combined, continue to whisk while pouring over the bread/apple mixture (just to make sure the spices are evently distributed). 
• Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. 
• Allow to stand for at least 15 minutes (longer, if you can; you could even do this the night before, cover it tightly, and then bake it in the morning).
• When the egg/milk mixture has mostly soaked into the bread, distribute the butter over the bread and place the baking dish in the preheated oven and bake for 40-50 minutes or until the center is set but not dry or burned.
• Remove from oven and allow to stand for 5 minutes

This is incredible! It's buttery, warm, caramel-y goodness is worth every friggin calorie! The recipe I used said to top it with syrup but instead I made a caramel cream sauce, and it payed off! 

The caramel sauce goes as followed:

• Melt 2 tbsp butter in a small sauce pan, add 2/3 cup brown sugar and allow to dissolve 
• Then add about 1/3 cup of heavy cream and voila! Drizzle that on top of your bread pudding! It only makes it better