Apple Bread Pudding

Ingredients

• 6 eggs
• 3 cups milk
• 3 cups heavy whipping cream
• 1 cup sugar
• 2 tablespoons vanilla extract
• 1 tablespoon cinnamon
• 12 croissants ((regular size))
• 2 Granny Smith apples (peeled, sliced and diced very thinly (about 2 cups))
• 1 ½ cups heavy whipping cream, divided
• 1 cup sugar
• 1 cup light corn syrup
• ½ cup unsalted butter

Instructions

1. 1

   --- Bread Pudding ---

2. 2

   Preheat oven to 350℉.Butter a 9x13-inch baking dish. Set aside.

3. 3

   Whisk eggs in a large bowl. Add milk, cream, sugar, vanilla, and cinnamon. Whisk together until frothy by hand or stand mixer.

4. 4

   Tear croissants into bite-size pieces (about 1-inch cubes) and place in a large bowl.

5. 5

   Pour liquid mixture over croissants and stir gently until pieces are soaked.

6. 6

   Add diced apples and stir to combine.

7. 7

   Pour mixture into prepared dish, cover and allow to soak at least 1 hour but it's best overnight.

8. 8

   Tightly cover the pan with foil and bake 30 minutes Remove foil and continue to bake an additional 45 minutes. Test for doneness by inserting a knife in the center of the pudding. If the knife does not come out clean, re-cover and bake for additional 5-minute increments until the center shows no liquid custard. Remove from oven and allow to set for 10 minutes.

9. 9

   Slice and drizzle warm sauce over bread pudding. Top with whipped cream and serve.

10. 10

    --- Caramel Sauce ---

11. 11

    While the bread pudding is baking, prepare the caramel sauce. Combine ½ cup heavy cream, sugar, corn syrup, and butter in a heavy medium-sized saucepan over medium-high heat. Bring to a boil. Boil for 6-10 minutes, stirring constantly, until it turns a light caramel color. Keep an eye on it; it will foam up near the end, and you may need to reduce the heat.

12. 12

    Remove from heat and add the remaining 1 cup of cream. It is okay if the caramel clumps up a little as you pour the cream in. Keep stirring and it will smooth out. Keep warm until ready to serve.