Iron Springs Cafe Caramel Apple Bread Pudding With Brandy Cream Sauce Recipe

Pudding with caramel and apple

• Meal Type: Dessert
• Ethnicity: French
• Holiday Category: N/A
• Preparation Time: Over 1 hour, less than 1 day

Ingredients

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 2 cups granulated sugar
• 2 pinches salt, divided
• 1/4 cup Mexican brandy
• 8 eggs
• 3 cups milk
• 1 teaspoon cinnamon
• 2 cups brown sugar, divided
• 8 cups day-old French bread cubes
• 4 cups tart green apples, peeled, cored and sliced
• 6 tablespoons butter, divided

Directions

1. In a saucepan, bring heavy cream, vanilla extract, granulated sugar and 1 pinch salt to a boil; reduce by one-third. Add brandy. Place the bottom of the saucepan in an ice bath; refrigerate until ready to use.
2. Combine eggs, milk, cinnamon, 1 pinch salt and 1 cup brown sugar; stir to combine. Toss bread cubes with egg mixture. Push bread cubes under the liquid to allow them to soak; let rest 15 minutes.
3. Sauté apples in butter for 2 minutes. Add remaining brown sugar; cook until caramelized. Pour apples into a shallow baking dish. Pour bread mixture over apples.
4. Melt remaining butter; drizzle over the bread mixture. Bake mixture in a 350 degree F oven for 40 to 60 minutes or until set, brown and crunchy on top.