We’ve made casseroles with Thanksgiving dinner leftovers, but this is our first use-up-the-dessert recipe! Enjoy this bread pudding for breakfast or an afternoon snack. Tip: This recipe also works deliciously with pumpkin, pecan, sweet potato, or your signature Thanksgiving pie.
|24||oz (1 loaf) challah bread, cut into 2" cubes|
|2||cups heavy cream|
|1||cup white sugar|
|½||cup light brown sugar, packed|
|2-¼||tsp ground cinnamon|
|2||tsp vanilla extract|
|6||Tbsp butter, melted|
|½||a 9" x 3" deep dish apple pie, chopped into large chunks|
|Caramel Rum Sauce:|
|1||(19.5-oz) jar caramel sauce|
|1||tsp rum extract|
To prepare the bread pudding, preheat the oven to 350°F. Grease a 9" x 13" casserole dish; set aside. Place the bread cubes in a large bowl; set aside. Whisk the eggs, milk, heavy cream, both sugars, cinnamon, and vanilla in a medium-size bowl. Beat until well mixed. Pour the egg mixture and melted butter over the bread and gently toss until most of the egg mixture is absorbed by the bread. Add the apple pie chunks and lightly toss to evenly incorporate. Loosely cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 35–40 minutes, or until a toothpick inserted in the middle comes out clean. To prepare the sauce, combine the caramel sauce and the rum extract in a microwave-safe bowl; microwave for 60–90 seconds, or until warm. Serve over the warm bread pudding.