Photo courtesy of Kingfish.
From Chef Greg Sonnier of Kingfish
Serves 12-16
Ingredients:
3 cups whipping cream 18 oz. caramel chews, divided 1 cup milk 1/2 cup sugar 2 eggs 8 egg yolks 1 tsp. vanilla 1 loaf French bread or 1 loaf Italian bread, cut into 1/4 in. slices and dried in oven 10 oz. dried apples, diced
Method:
- Preheat oven to 275°F. Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
- Being careful not to burn the mixture, heat the cream and add 10 oz. of caramel chews in a double boiler. Stir until melted and remove from the heat.
- Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until just warm. Pour this into the caramel mixture and blend together.
- Place the bread in the casserole dish and pour half the blended mixture over the bread. Let it absorb for a few minutes, then pour the remaining mixture over the pudding. Stir dried apples into the mixture. Cover with foil and bake for 1 hour. Remove foil and bake 15 minutes longer, or until top is golden.
- In a double boiler, melt the remaining 8 oz. of caramel chews and pour over the bread pudding for garnish.
