apbrdpud

Submitted by: Diane Lalicki
October 2001
Makes 9 servings

This version of bread pudding combines fresh apples with caramel sauce, matching the season in color as well as taste. (The original recipe called for strawberries, but I thought apples would go much better!) The combination is a nice way to use fruit for a warm dessert for cooler days, hinting at the hues of autumn leaves. It's a great way to use up your day-old bread (or even leftover breakfast pastries!) If you really want to indulge, substitute the homemade Chocolate Rum Sauce for the caramel!

Ingredients:
� 4 cups (about 8 ounces) stale egg or white bread cubes (1-inch)
� 2 � cups (about 12 ounces) coarsely chopped apples (or strawberries)
� 2 cups half-and-half
� 4 large eggs, slightly beaten
� 1/2 cup sugar
� 1 tablespoon vanilla
� 1/8 teaspoon salt
� � cup prepared caramel or butterscotch sauce, warmed (or Chocolate Rum Sauce)
� Sweetened whip cream (optional)
� Whole strawberries (optional)

Instructions:
1. Heat oven to 375. Lightly coat 9-inch square baking pan with cooking spray. Set aside.
2. In large bowl, combine bread and fruit, tossing to combine. Arrange in baking pan. Set aside.
3. In medium bowl, whisk together half-and-half, eggs, sugar, vanilla, and salt until well blended. Pour over bread mixture. Let stand 10 minutes, pushing bread down into egg mixture occasionally.
4. Bake 50 to 55 minutes or until top is golden brown and knife inserted into center comes out clean. Serve warm with caramel sauce. Garnish with whipped cream and fruit, if desired.

Sweetened Whip Cream - Makes 2 cups. Beat the following together until soft peaks form:
� 1 cup whipping cream
� 2 Tablespoons sugar
� � teaspoon vanilla extract

Chocolate Rum Sauce - This chocolate sauce can be served with the pudding in place of caramel sauce.
� 1 cup semisweet chocolate morsels
� � cup whipping cream
� 2 Tablespoons light corn syrup
� 2 Tablespoons rum
In a small saucepan, over medium-low heat, cook and stir morsels, cream, and syrup until smooth. Remove from heat and stir in rum. Serve warm or at room temperature.