Monday, October 8, 2012

Apple Pie Bread Pudding w/Maple Caramel Cream Sauce

Hello everyone! Happy Monday!

I love the fall. It provides such beautiful canvas of colors, textures, layers and smells. It is my absolute favorite and when asked what I love most, I say everything because it is the truth. If you are in a rut, the fall weather will bring excitement because you never know if you have to wear shorts or layers. You never know if you can go biking or snowmobiling  You just never know what tomorrow will bring, but you can enjoy the ride while it lasts!!!

So lately, I've been on a real fall baking tangent. I think it is only because I'm obsessed with Apples, Pumpkins, Cinnamon, etc. LOL...I really hope I don't gain a ca-gillion pounds because my euphoria with fall!!! Hehehe...

Anyways, one of the recipes I just tried this past weekend was Bread Pudding. I've never made it or tasted it. I've heard of it plenty of times on the food network because a lot of contestants make it on Chopped which I am addicted to. I remember them making a basic custard and then throwing it in the oven. So, I decided to take a stab at it while I was shopping at the grocery store and saw french bread on clearance for $1. I thought to myself " can do this..." Sorry, I really couldn't help myself!

Anyways, the recipe turned out to be addicting, even the sauce I threw together to go on top!!! I hope you enjoy!

Apple Pie Bread Pudding

1 long French Bread
1-1/2 c. Whole Milk
3/4 c. Apple Cider
2 Eggs
2 tsp. Vanilla
1 Tlbs. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
1/4 c. Sugar
1 Tart Apple
1 Sweet Apple
1/2 c. Raisins {optional}

1. When ready to bake, preheat oven to 350 degrees.
2. In a large bowl, whisk together milk, cider, eggs, cinnamon, nutmeg, vanilla, salt & sugar. Set aside.
3. Cut bread into cubes of desired size. Add to milk mixture. Cover and refrigerate 1-5 hours.
4. Remove from fridge and add to lightly greased ramekins {if using ramekins, bake in a waterbath} or lightly greased baking dish. Bake in a 350 degree oven for 45 minutes.
5. Serve with your choice of topping. I made a cream sauce to go on top, the recipe follows, but I also tried icecream, and a butterscotch caramel sauce mostly used as an icecream topping...all have gone down deliciously well and I'm not ashamed to say I will be trying all 3 at the same time!!! LOL...

Maple Caramel Cream Sauce

1 c. Sugar
1/2 c. Whole Milk {heavy cream if you prefer}
2 Tlb. Maple Syrup
1/2 c Sour Cream {Greek Yogurt would work too}

1. In a saucepan, heat milk & sugar until smooth & creamy and thickened.
2. Add Maple Syrup and simmer 1 minute longer, it will rise in volume & bubble, don't be scared!
3. Remove from heat & cool 5 min.
4. In a small bowl, mix sour cream until creamy, add caramel mixture and whisk until smooth and combined! If you have clumps, just mix a bit more.
5. Pour over warmed bread pudding and enjoy!!!


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