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Apple Bread Pudding with Caramel Bourbon Sauce

Apple Bread Pudding with Caramel Bourbon Sauce

(Serves 8)


10 lg. eggs

1 qt. milk

1 1/4 cups heavy cream

1 1/4 cups sugar

1 Tbsp. vanilla extract

1 1/2 qt. bread, cubed or torn into small chunks

1/2 cup golden raisins

1 cup apples, peeled, cored, and diced, soaked in 1/4 cup cognac

Butter, as needed

1/2 cup brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg


Place eggs, milk, and heavy cream in a kitchen mixer. Mix well on low speed. Add sugar and vanilla extract and mix well. Put bread in a large mixing bowl. Pour custard mixture over bread and toss lightly to coat. Allow to rest for 20 minutes. Fold raisins and diced apples into the bread pudding mixture. Transfer the bread pudding mixture to a large buttered baking pan or individual buttered soufflé dishes. Cook in a 350°F oven until almost done, about 45 minutes.


Combine brown sugar, cinnamon, and nutmeg in a small bowl. Sprinkle mixture on top of bread pudding and continue cooking about 10-15 minutes. (Note: Cooking time may vary depending upon size and shape of baking dish. Bread pudding is done when just set.) Serve bread pudding with caramel bourbon sauce.


Caramel Bourbon Sauce:

1 1/2 cups sugar

1/3 cup water

1 1/4 to 1 1/2 cups heavy cream

1/2 teaspoon pure vanilla extract

1 Tablespoon bourbon


Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown; about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt sugar very quickly. Stand back to avoid splattering and gradually add the cream, vanilla extract and bourbon. Simmer until the caramel dissolves and the sauce is smooth and thick; about 2 minutes.

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