Categories: dessert, not tried

Ingredients

• 4 cups milk
• 4 cups cream
• 1 1/2 cups sugar
• 2 cups whole eggs
• 2 tablespoons pure vanilla
• 1 tablespoon cinnamon
• 12 croissants
• 1 cup sugar
• 1 tablespoon cold water
• 1 cup cream
• 10 tart apples diced

Directions

1. Preheat oven to 300 degrees.

2. Combine milk, cream, sugar, eggs, vanilla, and cinnamon; whisk together until well mixed and frothy.

3. Tear croissants into quarter-size pieces.

4. Place croissant pieces loosely in a greased 9 by 13 pan.

5. Pour cream and sugar custard mixture over croissant pieces and stir slightly to soak the croissant pieces completely.

6. Cover pan with plastic wrap and then aluminum foil.

7. Bake for one hour.

8. Check bread pudding by uncovering and then inserting a knife in the center looking for liquid custard.

9. Re-cover and check every 10 minutes until the center shows no liquid custard.

10. Serve with apple caramel sauce and whipped cream.

11. For Apple Caramel sauce

12. Pour sugar into a thick-bottomed pan with high sides and cook until sugar melts.

13. Continuously swirl pan so the sugar cooks evenly.

14. Once the sugar turns a deep amber color, take the pan off heat and add cold water.

15. It will foam up.

16. Stir until completely mixed into the sugar.

17. Pour in the cream.

18. Again, it will foam up.

19. Whisk until the sugar is dissolved and the sauce is mostly smooth.

20. Add diced apples and return to low heat.

21. Cook apples slowly in order to release moisture into the caramel sauce but not evaporate.

22. Keep warm and serve over bread pudding

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