Apple Bread Pudding with Dulce de Leche Sauce
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 cup white sugar
- 1/2 cup butter
- pinch of salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 egg yolks
- 1/2 tsp salt
- 1/2 cup brown sugar
- 4 whole eggs
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 apples peeled and sliced (i used apples from my tree whic
- 2/3 up brown sugar firmly packed
- 2 vanilla beans split and seeds scraped
- 1 loaf of challah bread cut into 1 inch pieces
- Carbohydrate 364.586208728326 g
- Cholesterol 2814.48500062253 mg
- Fat 213.120156868123 g
- Fiber 1.50383328946431 g
- Protein 64.9092600062283 g
- Saturated Fat 117.68701429334 g
- Serving Size 1 1 recipe (1147g)
- Sodium 1541.3646676646 mg
- Sugar 363.082375438862 g
- Trans Fat 17.2777676792178 g
- Calories 3556 calories
Preheat oven to 350 degrees.Butter 8 x 8 baking pan.Toast bread cubes in oven just until slightly browned, about 10 minutes.Place in large bowl and set aside.Melt butter over medium-high heat in large saucepan.Add vanilla bean and brown sugar and pinch of salt, stir until the sugar is dissolved.Add apples and sauté medium heat until apples are caramelized and sugar become a thick syrup consistency. Set asideIn large saucepan combine heavy cream, milk, ½ vanilla bean, ½ tsp. salt in medium saucepan and bring to a simmer over medium heat.In separate large bowl, mix together the eggs, yolks and white sugar.Remove milk from heat and slowly add to the egg mixture a bit at a time constantly whisking as you combine.Whisk in cinnamon and nutmeg.Pour egg mixture over the bread cubes and combine.Stir in caramelized apples and combine well.Let sit for about 1 hour to allow liquid to completely soak bread cubes.Preheat oven to 350 degrees.Pour into greased 8 x 8 baking pan.Bake for 45-60 minutes. (custard is set and bread is golden brown)Serve warm topped with Dulce de Leche sauce or my Brown Sugar Sauce.
