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Caramel Apple Bread Pudding

Baking Directions

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

Pan size: six 8-ounce ramekins or custard cups
Temp: 325°F degrees
Baking time: Cook 20 minutes. Remove foil; cook 20 minutes more.
Servings: 6

Caramel Apple Bread Pudding Recipe

2 Granny Smith apples, unpeeled and cut into matchsticks
Juice of 1 lemon or 1 tablespoon lemon juice
1 tablespoon unsalted butter, at room temperature
1 day-old 8-ounce loaf brioche
1 1/4 cups heavy cream
3 large eggs
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/4 teaspoon ground nutmeg
one jar of Caramel Bourbon Vanilla Sauce { found in most grocery stores } or make your own - click on the recipe
Caramel Bourbon Vanilla Sauce recipe

Directions
Heat oven to 325 degrees. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into eight slices, then quarter each slice; set brioche aside.

In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat. Place 1 tablespoon caramel sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread.

Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more.

Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.