Maple Apple Bread Pudding

We had a big Sunday Brunch at our house today with my nephew Nate and his pregnant mom who has been craving bread pudding and put in a special request for this one which we served as a post-brunch dessert. There were a couple of no-shows because of the change in daylight savings time. Look what they missed, proving yet again, you snooze, you lose.

Peel and cut into thick slices

4-5 large apples

In a medium skillet melt

¼ cup butter

Add
1 tsp cinnamon
¼ cup brown sugar

Cook until the sugar dissolves and the mixture is bubbly. Add the apples and sauté until the apples are just fork tender but not mushy. Remove the apples from the sauce. Let them drain in a colander or sieve and return all the liquid to to a small saucepan. Add:

3/4 cup maple syrup
Simmer the sauce for several minutes to reduce it to a slightly thickened bubbling consistency. Add

1/3 cup whipping cream

Simmer for an additional couple of minutes. Return the apples to the sauce to warm them and serve over the bread pudding.

Bread Pudding

5 cups bread cubes (Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.)

Grease an 8x8 inch baking dish well. Toss in the bread cubes with

½ tsp freshly grated nutmeg

1 tsp cinnamon
Place the spiced bread cubes into the greased baking dish

Whisk together:

1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
2/3 cup sugar
1 tbsp vanilla extract
Pinch salt

Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. Serve with the apples and maple caramel sauce.