Ingredients
The following ingredients have 4 Servings
- Nonstick cooking spray or butter
- for greasing
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 9 large egg yolks
- 3 1/2 cups Granny Smith apples
- peeled and chopped
- 3/4 cup pecans
- chopped and toasted
- 1 medium loaf challah bread (preferably stale)
- cut or torn into 1-inch pieces (about 10 cups)
- Vanilla ice cream
- for serving
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch salt
Instruction
- Grease the crock of a large slow cooker with cooking spray or butter
- In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks
- Set aside
- Add the cubed apples, pecans and cubed bread to the slow cooker crock and toss to combine
- Pour the custard over the bread and apple pieces
- Carefully toss to coat, making sure that the cubed bread is submerged in the custard
- Let stand to allow the bread to soak up the custard, 10-15 minutes
- Cook on high for 3 hours
- Remove the crock from the slow cooker and let cool
- For the caramel dessert sauce, combine the sugar, butter, buttermilk and corn syrup in a heavy-bottomed saucepan
- Bring to a boil over medium-high heat and cook for 1 minute
- Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon
- The sauce will thicken as it cools
- Drizzle Caramel Dessert Sauce over the bread pudding
- Serve with extra sauce and vanilla ice cream
