Autumn requires a comforting and flavour filled desert - here's the perfect treat. This Salted Caramel Bread Pudding elevates a classic dish by pairing seasonal apples with salted caramels for a sweet slice of heaven.
I would suggest inviting your friends over for a slice, but this one is best served in silence with a single scoop of ice cream on top.
Here's what you'll need:
- 1 Large loaf of rustic white bread
- 1 tsp sea salt
- 1/2 cup brown sugar (for the custard)
- 6 eggs
- 2 cups of whipping cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg
14 pieces of Jacobsen's Salted Caramels
- 4 Granny Smith Apples peeled and sliced
- 1/4 cup of brown sugar (for the toffee sauce)
- 2 tbsp butter
Preheat your over to 350 degrees. Prepare your custard by mixing the brown sugar, eggs, vanilla extract, salt, cinnamon and nutmeg. Add the cream to the mix and combine well and then set aside.
Remove the crust from your loaf and cut the remaining slices into cubes. Completely submerge the cubes in the custard and let it soak for 30 minutes.
Transfer the contents to a baking dish and pop the Jacobsen's Salted Caramels throughout the dish.
Melt 2 tbsp of butter with the brown sugar until all is dissolved: it should resemble a toffee sauce. Place apples in a fan formation on the top of the custard mixture in the baking pan. Brush apples with the toffee sauce.
Bake for 45-60 minutes until the top is caramelized.
Serve warm with a generous scoop of ice cream.