Wednesday, September 21, 2011

Apple Raisin Bread Pudding with Caramel Sauce

Sense of Home Kitchen

Apple Raisin Bread Pudding with Caramel Sauce
~From the Sense of Home Kitchen, adapted from Bon Appétit, November 2000~
Makes 6 servings

Bread Pudding
2 cups  half and half
2 cups lightly sweetened chunky applesauce (homemade, if available), excess liquid drained through a fine sieve
1 cup packed dark brown sugar
2 large eggs
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes day old challah (egg bread)
1/2 cup golden raisins

Caramel Sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup unsalted butter
1/2 cup whipping cream

For the bread pudding
Preheat oven to 350 degrees F.  Whisk half and half, drained chunky applesauce, dark brown sugar, eggs, cinnamon, and vanilla extract in a large bowl until well blended.  Fold in bread cubes.  Stir in golden raisins.  Transfer mixture to an 11 x 7-inch glass or enamel covered stoneware baking dish.  Let stand 15 minutes.  Bake bread pudding until tester inserted into the center comes out clean, about 40 minutes.

For caramel sauce
Whisk brown sugar and butter in a heavy medium-sized sauce pan over medium heat until the butter melts.  Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.  Resist the temptation to stick a finger into this hot, yummy sauce until it has cooled.

Serve the bread pudding warm with the caramel sauce drizzled over the top.

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