Apple Bread Pudding With Vanilla Sauce Recipe

Ingredients for Apple Bread Pudding With Vanilla Sauce

• Half And Half
• 2% Low Fat Milk
• 4 large eggs
• Egg Yolks
• ¾ cup packed brown sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• Ground Cinnamon
• Croissants
• Tart Apples
• ½ cup raisins
• ¼ cup granulated sugar
• Heavy Cream
• 1 ½ cups milk
• Sugar
• Cornstarch
• Unsalted Butter
• Ground Nutmeg

How to Make Apple Bread Pudding With Vanilla Sauce

1. Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter.
2. In a large mixing bowl, whisk together 2 cups heavy cream, 1 cup milk, 4 large eggs, 4 large egg yolks, ¾ cup packed brown sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon until well combined.
3. Add 6 cups cubed stale bread, 2 cups peeled and diced apples, and ½ cup raisins to the custard mixture. Gently toss with a large wooden spoon until evenly moistened.
4. Refrigerate the pudding for at least 2 hours, stirring occasionally to ensure even soaking.
5. After refrigeration, scoop the pudding into the prepared baking dish.
6. In a small bowl, combine ¼ cup granulated sugar and ¼ teaspoon ground cinnamon. Sprinkle evenly over the pudding.
7. Place the baking dish in a larger, shallow baking pan. Pour enough hot water into the pan to come two-thirds of the way up the sides of the pudding dish (this creates a water bath).
8. Bake for 50-60 minutes, or until the top is golden brown and the center is set and slightly puffed.
9. Remove from the oven and water bath. Let cool slightly before making the sauce.
10. **Vanilla Sauce:** In a medium saucepan, combine 1 cup heavy cream, ¾ cup milk, ¼ cup granulated sugar, and a pinch of salt. Heat over medium heat until just simmering.
11. In a small bowl, whisk together 2 tablespoons cornstarch and the remaining ¼ cup milk until smooth.
12. Gradually whisk the cornstarch mixture into the simmering cream mixture.
13. Bring to a gentle boil, whisking constantly, until the sauce thickens (about 3 minutes).
14. Remove from heat and stir in 2 tablespoons butter, 1 teaspoon vanilla extract, and a pinch of nutmeg.
15. Let the sauce cool slightly before serving over the warm bread pudding.