Ingredients
3/4 cup butter, cubed4 cups chopped peeled tart apples (about 4 medium)2 cups sugar1/2 cup raisins1/2 cup chopped walnuts3 teaspoons ground cinnamon2 teaspoons vanilla extractBREAD PUDDING:6 large eggs2-1/2 cups 2% milk1-1/2 cups plus 2 tablespoons sugar, divided1 cup heavy whipping cream1-1/2 teaspoons vanilla extractDash ground nutmeg1 loaf (1 pound) French bread, cut into 1-inch cubesCARAMEL SAUCE:1 cup sugar1/4 cup water1 cup heavy whipping cream2 tablespoons butter
Preparation
Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla.
For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean.
For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute.
Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.
