2 large apples, peeled, cored and thinly sliced (such as Granny Smith or Macintosh)
6 large eggs
3 cups heavy cream
¾ cup sugar, plus 2 tablespoons
1 tablespoon vanilla extract
1 teaspoon ground cinnamon, preferably Mexican canela
1 – 16 oz loaf French bread
Cajeta Sauce
1 – 13 oz. can Dulce de Leche (cajeta or caramel sauce), International aisle
¾ cup heavy cream
Pre-heat oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray. Cut the bread into 1 inch cubes. In a bowl, coat the apple slices with 2 tablespoons sugar and add bread cubes and mix together. Place the mixture in the pan. In a bowl, whisk the eggs and add the cream, sugar, vanilla and cinnamon. Pour over bread mixture and toss lightly to coat all pieces of bread with egg mixture. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10-12 minutes.
To make the Cajeta Sauce, mix the can of Dulce de Leche with cream in small saucepan until warm. Drizzle a bit on each serving of bread pudding.
OPTION: You may add ½ cup raisins, if desired.
NOTE: If you cannot find the Dulce de Leche, purchase a can of sweetened condensed milk. Place in saucepan on low heat and stir constantly for 10 minutes until milk caramelizes and turns a light butterscotch color.
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17Sep
