I had amassed enough leftover bread bits in my freezer that I felt it was time to make another bread pudding. This time I made caramel apple bread pudding from Our Best Bites. This dish is absolutely sinful. It probably should have been served for dessert but as I am a horrible/wonderful mother, I made it for dinner one night. (Hey. Don't judge. It has apples in it. Apples are healthy.)
What really sets this bread pudding over the top, above all other bread puddings, is the Buttermilk Syrup. There is a link on the Our Best Bites page to their version of Buttermilk syrup, but I used the recipe for buttermilk syrup from Creations by Kara. The Creations by Kara version uses a white and brown sugar combination, while the Our Best Bites version uses white and Corn syrup. The CbK version only needs 1/4 cup of butter while the OBB one uses a whole stick. Oh, and the CbK recipe makes nearly double that of the OBB. So I chose the OBB one. Besides, I was all out of corn syrup.
Caramel Apple Bread Pudding from Our Best Bites
5-6 c. stale French bread cubes (about 1/2 of a standard loaf cut into 1″ cubes)
3 c. apples, peeled and chopped into small pieces
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
3/4 c. brown sugar
1/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. pumpkin or apple pie seasoning
1 Tbsp. butter, chopped
1 recipe Buttermilk Syrup
Preheat oven to 350. Lightly grease or spray a 9×13″ baking dish with shortening or non-stick cooking spray. In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish. In the same large bowl, whisk remaining ingredients except for the butter. When combined, continue to whisk while pouring over bread/apple mix (just to make sure the spices are evently distributed). Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. Allow to stand for at least 15 minutes (longer, if you can; you could even do this the night before, cover it tightly, and then bake it in the morning). When egg/milk mix mostly soaked into bread, dab butter over bread and place baking dish, bake 40-50 min til center is set but not dry or burned. Remove from oven and allow to stand for 5 min.
Buttermilk Caramel Syrup from Creations by Kara
1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and stir in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. :) As it cools, the bubbles will go away.
*Notes: The original recipe calls for 1/2 cup butter. I cut back to 1/4 c.