Caramel Apple Bread Pudding

I was in the mood for a sweet. I also had a loaf of homemade french bread that was getting old. Hmmm.

A new bread pudding was born.

Caramel Apple Bread Pudding

For pudding:

1 loaf homemade bread sliced in 1/2 inch slices, OR 6 large croissants, sliced

1/2 cup (1 stick) plus 1 T. of butter, softened

1/2 cup brown sugar

1 t. cinnamon (I didn't actually measure this, just sprinkle it on)

1 large apple, diced

2 eggs, beaten

pinch of salt

3 cups half and half

For caramel sauce:

1 cup packed brown sugar

1/2 cup half & half

4 T. butter

pinch salt

1 T. vanilla extract

Generously butter a 11x7 or 13x9 inch baking dish.

Butter half of the bread and place, butter size up, in baking dish.

Sprinkle half of the sugar on the buttered bread. Top with half of the diced apples. Sprinkle cinnamon all over the apples.

Repeat this part with the remaining bread, butter, apples, sugar and cinnamon.

Beat the eggs in a bowl with the flour and salt. Add the half & half and mix.  Pour egg mixture over the bread.

Let the bread and egg mixture sit for 1 hour.

Cover the pudding with foil and bake in a 350 degree oven for 45 minutes. Remove foil and bake for an additional 10-15 minutes, until golden brown. Let cool (or don't, I don't judge).

Serve with caramel sauce or sweetened whipped cream or ice cream, if you want.

Caramel Sauce

Mix the brown sugar, half & half, butter and salt in a saucepan over medium heat. Cook while stirring gently for 5-7 minutes, until it starts to boil. Add the vanilla and cook another 1-2 minutes to thicken a bit.

Take off of the heat and pour the sauce into a canning jar (it can take the heat). Refrigerate.