Apple Cinnamon Bread Pudding
2 cups half & half
2 cups heavy cream
5 egg yolks
1 cup sugar
1/4 pound butter
Half a cap full of vanilla
1 tsp. cinnamon
Pinch of salt
Two medium size Granny Smith apples, peeled and diced
3.5 quarts 1-2 inch bread cubes (use stale bread or toast to dry out)
Cut white bread into cubes. Set aside in a large mixing bowl.
Combine cream, half & half, sugar , butter, cinnamon, vanilla, apples and salt in a heavy pot and bring barely to a boil. Turn heat off and allow cooling slightly. Add small amount of hot liquid to egg yolks while whisking vigorously. Once there is enough of the hot liquid mixed with the yolks to warm the bowl, pour egg mixture back into the pot. Continue to whisk for a moment. This will temper the eggs so that they will not scramble while the pudding is cooking. Pour custard over bread cubes and allow to soak for 15 minutes.
Grease a 2.5 quart baking dish. Fill dish with bread pudding and bake at 350 for about 30-45 minutes, or until eggs are set and top is brown (eggs are cooked once pudding reads 150 degrees on an instant thermometer).
Drizzle with homemade or store bought caramel sauce. Then top with your favorite ice cream, crème anglaise, or whiskey sauce.