Caramel Apple Bread Pudding

by

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:

  1. Preheat oven to 275°F. Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
  2. 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.
  3. 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.
  4. 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.
  5. In a double boiler, melt the remaining 8 oz. of caramel chews and pour over the bread pudding for garnish.