Categories: Puddings- Custard-Mousse- Flan

Ingredients

• 3/4 cup butter, cubed
• 4 cups chopped peeled tart apples (about 4 medium)
• 2 cups sugar
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 3 tsp. ground cinnamon
• 2 tsp. vanilla extract
• Bread pudding:
• 6 eggs
• 2 1/2 cups 2% milk
• 1 1/2 cups plus 2 Tbsp. sugar, divided
• 1 cup heavy whipping cream
• 1 1/2 tsp. vanilla extract
• Dash ground nutmeg
• 1 loaf (1lb. French bread, cut into 1-inch cubes
• Caramel sauce:
• 1 cup sugar
• 1/4 cup water
• 1 cup heavy whipping cream
• 2 Tbsp. butter

Directions

1. Preheat oven to 350 degrees. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, 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.

2. For bread pudding, in a large bowl, whisk eggs, milk, 1 1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13 × 9-inch baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40 to 45 minutes or until a knife inserted near the center comes out clean.

3. 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 pan occasionally, until sugar is dissolved. Cover, bring to a boil over medium-high heat. Cook 1 minute.

4. Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve caramel sauce with warm bread pudding.

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