Apple Cinnamon Bread Pudding with Caramel Sauce

BREAD PUDDING

1. Preheat oven to 350 degrees
2. Over low heat combine milk, butter, vanilla, sugar and salt in a small pan. When butter melts remove from heat and let coli.
3. Lightly butter a 8 x 8 baking dish. Cut the brioche in cubes (approx. 3/4 “) and place inside.
4. Lightly beat the eggs and add to the colied milk mixture. Pour over the bread.
5. Bake for 30 to 40 minutes or until custard is set but still a little wobbly. Insert a knife to check for doneness.
6. Remove from oven and if serving right away dot the top with caramel sauce (up to 2 tablespoons). If serving later, let the pudding sit then cover with foil and place in a heated over for 20 minutes then add caramel sauce. Flaked sea salt can be sprinkled on the caramel to add another dimension. If you want to make your own caramel sauce, the recipe is below.

CARAMEL SAUCE

1. Heat the cream over low heat to warm it.
2. Bring sugar and water to a boil in a medium saucepan leaving it undisturbed for 8 to 15 minutes. Once it starts to take on color watch it closely. Lightly swirl the pan to mix the sugar and let it turn to a rich amber brown color.
3. Take the sugar pan off the heat and add the cream. The mixture will bubble up so be careful.
4. Let the mixture cook for about ten minutes, stir with a wooden spoon to check it. The sauce will thicken as it cools.
5. After it cools put in a container and refrigerate.