Apple Pecan Bread Pudding with Warm Caramel Sauce
Ingredients:
- French bread, let it sit out overnight to dry - 8 cups
- eggs - 8
- milk - 1 cup
- vanilla extract - 1 t
- sweetened condensed milk - 1 cup
- brown sugar - 1 cup
- salt - 1 t
- cinnamon - 4 t
- nutmeg - 1 t
- honeycrisp apples, freshly grated - 2 large
- chopped pecans - 1 cup
- cold butter cut into small pieces - 1/2 cup
- flour - 1 1/2 cup
- oatmeal - 2/3 cup
- brown sugar - 2/3 cup
- salt - 1 t
- egg - 1
- pecans - 1/2 cup
- butter, cut into small pieces, softened - 3/4 cup
- packed brown sugar - 2 cup
- salt - 1/4 t
- heavy cream - 1/2 cup
- vanilla extract - 1 t
Instructions:
In a large bowl, whisk together, 8 eggs, 1 cup milk, 1 t vanilla, condensed milk, 1 cup brown sugar, 1 t salt, cinnamon and nutmeg. Add bread, press bread into mixture, stir until bread is well-coated. Cover with plastic wrap and place in the refrigerator for a couple of hours or overnight. When ready to bake gently fold in 1 cup pecans and apples. Place bread pudding into a greased 9 x 13 inch baking pan.
Prepare streusel -- in a bowl combine 1/2 cup cold butter, 1 1/2 cup flour, 2/3 cup oatmeal, 2/3 cup brown sugar, 1 t salt, 1 egg and 1/2 cup pecans, with pastry cutter incorporate ingredients into a crumbly streusel. Sprinkle over top of the bread pudding.
Bake in a preheated 350 degree oven for about an hour or until a knife inserted in the center comes out clean. Prepare caramel sauce while pudding bakes -- in a saucepan melt 3/4 cup butter on medium-low heat (watch closely so it does not burn). Add 2 cup dark brown sugar, stir and let simmer on medium heat until it starts to boil around the edges. Stir in cream, after it starts to boil again, stir in 1/4 t salt and 1 t vanilla. Remove from heat; set aside until ready to serve.
To serve place bread pudding in bowls, pour caramel sauce over top and sprinkle chopped pecans over top.
