September 2007: Apple Bread Pudding with Caramel Sauce

2 large apples, peeled and chopped
1 loaf day-old challah bread, cut into 2-inch cubes
2 cups milk
2 cups cream
2 eggs
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped pecans
Glaze: 4 tablespoons unsalted butter
¼ cup sugar
¼ cup brown sugar
Pinch of salt
½ cup cream

In a large bowl, whisk eggs, milk, cream, vanilla, sugar and salt. Add bread cubes, apples, nuts and raisins. Toss well to coat. Cover and refrigerate for 4-6 hours. Grease a two quart baking dish, and pour in bread mixture. Bake in a 350 degree oven until browned and puffed, about 60 minutes. To make the glaze: Combine the butter, sugars and salt in a saucepan, and stir over medium heat, cooking for about 3 minutes. Add the cream, and bring to a boil. Boil until thick and gooey, about 2 minutes. Serve bread pudding warm with the caramel sauce drizzled over.
8 servings