​PREHEAT OVEN TO 325º

GREASE 9X13-INCH BAKING DISH

1 LARGE LOAF FRENCH BREAD – 10 cups of small cubes

2 TBS BUTTER – unsalted

2 APPLES – quartered, sliced into ¼-inch thick slices – 2 cups

1 CUP BROWN SUGAR – packed w extra for sprinkling

½ TSP CINNAMON – or more to taste

PINCH OF NUTMEG -optional

PINCH OF SALT

4 EGGS

2 EGG YOLKS

3 CUPS WHOLE MILK – not low-fat or 2%

1 CUP WHIPPING CREAM

1 TSP VANILLA – or more to taste. or almond, if preferred

CARAMEL SAUCE

1 CUP BUTTER – unsalted

1 CUP BROWN SUGAR – packed

¾ CUP WHIPPING CREAM

SWEETENED WHIPPED CREAM – for serving

TO PREPARE

Spread bread cubes on a large, rimmed baking pan and bake until toasted and crisp – about 20 minutes. Transfer to prepared baking dish.

Meanwhile melt butter in a large skillet over medium heat. Add apples and cook until tender – about 6-8 minutes. Transfer to baking dish with apples and toss all together.

Whisk together sugar, cinnamon, nutmeg, and salt in a large bowl. Whisk in eggs and egg yolks and whisk until well combined. Stir in milk, cream, and vanilla. Pour evenly over bread mixture. Cover and let stand at room temp for 30-40 minutes sprinkling with a little additional sugar.

Bake until bread has absorbed liquid and custard is set – about 45-55 minutes.

MAKE CARAMEL SAUCE

Melt butter in a heavy saucepan over medium heat. Stir in sugar and cream. Bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar is dissolved and the sauce has thickened – about 5 minutes. Top warm bread pudding as you serve with whipped cream and sauce.

NOTE: to store, chill pudding and caramel sauce in separate air-tight containers.

BUON MANGIATA!