Apples, caramel sauce put twist on old-fashioned bread pudding

Our great-grandmothers never threw away old bread; it could be repurposed into stuffing, crumbs, croutons or bread pudding.

This twist on old-fashioned bread pudding is packed with fresh apple and crowned with caramel sauce – a perfect combination on a wintry evening. (Without the sauce, it could be breakfast, too.)

French bread, brioche or other white or eggy breads make the best bread pudding. Tart apples (such as Granny Smith or other pie favorites) work best in this baked dish and will produce the best results, with little chunks of apple among the bread cubes.

Caramel apple bread pudding

Makes 6 servings

Ingredients:

Butter for the baking dish

4 cups day-old or stale bread, cut into 1-inch cubes or torn into small pieces

3 tablespoons butter

1-1/2 cups apples, peeled and diced

¼ cup brown sugar

2 cups milk

½ cup sugar

1 teaspoon vanilla extract

3 eggs

½ cup raisins

Cinnamon (optional)

For caramel sauce:

4 tablespoons butter

½ cup light brown sugar

2 tablespoons heavy cream

Instructions:

Butter a 9-inch square baking dish. Spread bread cubes or pieces evenly in the dish. Set aside.

In a sauté pan over medium heat, melt 3 tablespoons butter. Sauté diced apples until softened, about 5 minutes. Stir in brown sugar.

Pour apple mixture over bread in the baking dish. With a large spoon or spatula, gently combine, so the apples are evenly spread among the bread pieces.

In a saucepan, mix milk and ½ cup sugar. Over low heat, gently warm milk, stirring often, until sugar is completely dissolved. Remove from heat and stir in vanilla.

Pour warm milk mixture over bread and apples. Let sit for 10 minutes as bread soaks up milk.

Lightly beat eggs and pour over bread-apple-milk mixture. With a spoon or spatula, gently swirl the eggs through the mixture.

Rinse raisins with hot water, then add to the mixture, again gently swirling to distribute the raisins throughout. Sprinkle cinnamon over the top, if desired.

Preheat oven to 350 degrees F. Place baking dish in center of 350-degree oven and bake until golden and puffy, about 45 to 50 minutes. A thin knife inserted near the center should come out clean.

Remove from oven and let rest for a few minutes.

Serve warm with caramel sauce.

Refrigerate any leftovers, covered.

To make caramel sauce: In a small saucepan, melt 4 tablespoons butter. Stir in ½ cup brown sugar. Over medium heat, keep stirring until the sugar is melted and a creamy caramel sauce starts to form, about 3 to 4 minutes. Stir in cream and keep stirring until sauce reaches desired consistency, about 1 or 2 minutes. Serve immediately. (This sauce can be kept refrigerated and re-warmed as needed.)