Apple Caramel Bread Pudding
Decadence! I make this as either a dessert, and dress it up with whipped cream, or as a special breakfast. Either way, you can't go wrong. Adapted from marie's recipe for caramel french toast.
Steps
Boil butter , brown sugar , and maple syrup over medium heat for one minute.
Remove from heat and stir in vanilla.
Pour into greased 9 x 13 baking pan.
Evenly sprinkle apple pieces over caramel layer.
Sprinkle cinnamon to taste over apples.
Sprinkle 1-2 tsp cinnamon over bread cubes and mix together.
Put bread cubes over apple layer.
Make sure you use all the bread , cramming it in there tight--otherwise the bread pudding will not turn out as well.
Mix remaining ingredients in a blender.
Slowly pour the mixture over the bread cubes.
It should be enough to completely saturate all the bread.
If not , add enough half and half to the pan to accomplish this.
Let sit for 20-30 minutes.
At this point , you can cover the pan and refrigerate overnight.
Bake at 350 for 45-50 minutes , or until nicely browned and a knife inserted in the bread pudding comes out clean.
Immediately run a knife around the edges to loosen and turn out onto serving platter and serve warm.
Be careful ,.
Ingredients
butter, maple syrup, brown sugar, vanilla, pie apples, cinnamon, french bread, eggs, half-and-half, sugar, salt