Caramel Apple Bread Pudding
Fall has finally spread its cool breezes throughout eastern North Carolina. The chill in the air means it’s time for warm sweaters and comforting foods.
There are many dishes that envelope us with the feeling of a warm hug, but none like a steamy bread pudding made from autumn apples and warm spices.
Everything from the pudding’s aroma and flavor filled with cinnamon, nutmeg and cardamom to its dense warm and moist texture which exudes a homey and cozy feeling.
Bread puddings were first noted in 11th century England where cooks used leftover bread to create a sweet treat.
You can use leftover bread, but I love to use Donna Spivey’s cinnamon sourdough bread from Edenton Farmers Market. I have also used brioche or challah, which are rich, eggy and slightly sweet.
I make bread puddings with a variety of flavors but in the fall I like to add an apple filling with rich spices and a drizzle of warm caramel sauce.
It’s a nice dessert for a crowd, or a sweet addition at your breakfast or brunch table.
Enjoy!
Caramel Apple Bread Pudding
Serves 10-12
INGREDIENTS
2 loaves sourdough cinnamon, challah, brioche or french bread
Two 8-ounce packages cream cheese or mascarpone cheese, softened
1 1/2 cups fresh blueberries
12 large eggs
1 cup whole milk
6 cups heavy cream
1 tablespoon vanilla extract
1/2 cup maple syrup
1 teaspoon lemon zest
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
For Apples
4 tablespoons unsalted butter
6 cups granny smith apples, peeled and diced, tossed in juice of one lemon
1 cup apple cider
1 cup apple sauce
1/2 cup apple butter
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon vanilla
For Caramel Sauce
1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter , cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla
pinch of salt
PREPARATION
Prepare a 9x13-inch baking dish with nonstick spray and set aside. Preheat oven to 325 degrees.
Cut the bread into 1-inch pieces and add to a large bowl. Set aside.
In a large skillet over medium low heat, melt the butter. Sauté the apples. Stir in the rest of the apple ingredients and continue to sauté until apples become slightly soft. Cool.
In a large liquid measuring cup or bowl whisk together the eggs, milk, cream, vanilla, cinnamon, nutmeg, zest, salt and syrup until well combined. Pour custard mixture over the bread cubes. Make sure all the bread is coated and submerged in the liquid. Cover with plastic wrap for 30 minutes.
Pour half of the bread mixture into prepared baking pan. Layer apple mixture on top, and add remaining bread over the top. Gently press down the mixture. Cover with foil. Bake for 30 minutes, and rotate pan. Bake an additional 30 minutes. Remove the foil and bake another 20 to 30 minutes, or until the center is set and it is puffed and golden. Let it cool for one hour before cutting into squares.
Meanwhile prepare caramel sauce. Add the sugar and water to a 3-quart heavy bottomed saucepan over medium heat and cook until the sugar dissolves, and starts to bubble. Once the mixture becomes clear do not stir.
Continue to cook until the mixture thickens and turns a deep amber color. Carefully add the butter and whisk until melted. The caramel will bubble up quickly, so whisk carefully.
Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated. Whisk in the vanilla and salt. Set aside to cool in the pan for 10 minutes. Then pour into a glass jar and allow to cool completely. The sauce will thicken as it cools. A store-bought caramel sauce can also be heated and used instead of homemade sauce.
Serve the bread pudding warm with warm caramel sauce and a dollop of homemade whipped cream.