1/2poundbutter, chopped into large pieces+ extra for the baking dish
1loafFrench bread, sliced to 3/8-inch
2applespeeled, cored, and thinly sliced (as with a mandolin)
1teaspooncinnamon
Sauce Anglaise
3egg yolks
1cup sugar
1pint heavy cream
1 vanilla bean or 1 teaspoon vanilla extract
Caramel Sauce
1/4pound butter, chilled
3/4cup brown sugar
1pint heavy cream
1/2teaspoon salt
Instructions
Bread Pudding Instructions
Preheat the oven to 375°F. Butter a 9x13-inch baking dish.
Mix the sugar, salt, and butter together in a bowl until well blended.
Spread the sugar and butter mixture onto one side of each slice of bread. Make small sandwiches by placing 2 or 3 apple slices and a sprinkle of cinnamon between two slices of buttered bread. Repeat until you’ve used all of the bread.
Place the apple sandwiches into the baking dish. Between each sandwich add 1 or 2 apple slices.
Combine the egg yolks and sugar in a bowl, and whisk well.
Heat up the cream and vanilla in a saucepan on the stove until it almost starts to boil. Then remove from the heat.
To temper the eggs, ladle a small amount of cream into the egg yolk mixture and mix well. Then transfer the yolk mixture back into the pot of cream and whisk so that it does not curdle. Place over a low flame for 2 minutes, whisking until it starts to thicken.
Pour the sauce over the bread in the baking dish.
Cover the dish, place it into a water bath, and bake for approximately 40 minutes. Remove the cover and bake for another 10 minutes.
While the bread pudding is in the oven, prepare the caramel sauce.
Caramel Sauce Instructions
Combine the butter and brown sugar in a pot over medium-high heat, and whisk to combine. When the sugar is melted and starts to boil, remove from the heat, add the cream, and whisk to combine. Allow the sauce to cool to room temperature.
To serve, place a portion of the bread pudding on a plate and drizzle with caramel sauce.