Better Than Restaurant Bread Pudding Recipe

How to Make Better Than Restaurant Bread Pudding

1. **Caramel Sauce:**
2. Combine 1 cup granulated sugar and 1/4 cup water in a heavy-bottomed 2 1/2-quart saucepan.
3. Stir over low heat until sugar dissolves. Increase heat to medium and bring to a boil.
4. Boil until the mixture turns a deep amber color, thickens significantly, and starts emitting puffs of smoke (about 8-10 minutes).
5. Carefully whisk in 1/2 cup (1 stick) unsalted butter until melted and smooth.
6. Gradually whisk in 1 cup heavy cream. Be careful as the mixture will bubble.
7. Return to a boil, then remove from heat and stir in 1 teaspoon white vinegar.
8. Let the caramel sauce cool to lukewarm.
9. **Fruit Preparation:**
10. Combine 1 cup chopped dried apricots with 1/2 cup water and 2 tablespoons granulated sugar in a saucepan.
11. Bring to a boil, then reduce heat and simmer for 20 minutes, or until apricots are tender.
12. **Bread Pudding Assembly & Baking:**
13. Preheat oven to 375°F (190°C).
14. Remove crusts from 1 loaf (about 1 pound) French bread and cut into 1/2-inch slices.
15. In a large bowl, whisk together 4 large eggs, 2 tablespoons all-purpose flour, and 1/2 cup granulated sugar for 1 minute.
16. Add 2 cups heavy cream and whisk gently to combine.
17. Peel, quarter, core, and grate 1 medium apple.
18. Arrange a layer of bread slices in the bottom of a greased 2 1/2-quart soufflé dish, ensuring no overlaps or gaps.
19. Pour 1/3 of the custard over the bread, ensuring it's well soaked.
20. Scatter 1/3 of the grated apple and drained apricots over the bread. Drizzle with some of the caramel sauce.
21. Repeat layers of bread, custard, apple, apricots and caramel sauce two more times, ending with bread, custard and caramel on top.
22. Bake for 30-50 minutes, or until the custard is set and the top is lightly golden brown. A knife inserted in the center should come out clean.
23. Let cool slightly before serving. Enjoy!