Iron Springs Cafe Caramel Apple Bread Pudding with Brandy Cream Sauce

Ingredients

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 2 cups granulated sugar
• 2 pinches salt, divided
• 1/4 cup Mexican brandy
• 8 eggs
• 3 cups milk
• 1 teaspoon cinnamon
• 2 cups brown sugar, divided
• 8 cups day-old French bread cubes
• 4 cups tart green apples, peeled, cored and sliced
• 6 tablespoons butter, divided

Instructions

1. In a saucepan, bring heavy cream, vanilla extract, granulated sugar and 1 pinch salt to a boil; reduce by one-third.
2. Add brandy.
3. Place the bottom of the saucepan in an ice bath; refrigerate until ready to use.
4. Combine eggs, milk, cinnamon, 1 pinch salt and 1 cup brown sugar; stir to combine.
5. Toss bread cubes with egg mixture. Push bread cubes under the liquid to allow them to soak; let rest 15 minutes.
6. Sauté apples in butter for 2 minutes.
7. Add remaining brown sugar; cook until caramelized.
8. Pour apples into a shallow baking dish.
9. Pour bread mixture over apples.
10. Melt remaining butter; drizzle over the bread mixture.
11. Bake mixture in a 350 degrees F oven for 40 to 60 minutes or until set, brown and crunchy on top.

Attribution

Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona