Apple Bread Pudding with Vanilla Sauce
1 cup heavy cream
1 cup whole milk
2 large eggs
2 egg yolks
1/3 cup lightly packed brown sugar
1/4 tsp. salt
1 tsp. pure vanilla extract
2 1/4 tsp. ground cinnamon
4 cups -1/2 inch cubes a good quality bread such as croissants of French bread; generously butter bread before cutting into cubes.
2 cups cubed (1/2 inch) peeled tart apple
1/3 cup golden raisins
1T plus 1 tsp. granulated sugar
Vanilla Sauce (recipe follows)
In large mixing bowl, vigorously whisk the cream, milk, all eggs, brown sugar , salt, vanilla and 1/4 tsp. of the cinnamon.
Add the bread cubes, apples and raisins, and toss well.
Refrigerate the pudding for at least 2 hours, tossing mixture occasionally to make sure the bread is soaked. Check by pulling a few pieces apart with your fingers.
15 minutes before baking, preheat oven to 350. Grease an 8 inch baking dish. Mix granulated sugar and the remaining cinnamon together and sprinkle over the bread pudding.
Place the baking dish in a shallow pan on the center rack in the oven and pour enough hot water into larger pan to come up two-thirds up the side of the baking dish.
Bake until top is golden and crisp and has risen in the center, about 50 minutes. A sharp knife inserted to center should come out clean.
Remove the pudding from the water bath and allow to cool at least 30 minutes. Mean while make the sauce.
1/2 cup plus 2 T. heavy cream
1/2 cup plus 2 T whole milk
1/4 cup sugar
1/4 tsp. salt
3 T butter , cut into 3 pieces
1 1/2 tsp. Pure vanilla extract
1/2 tsp. ground nutmeg
Scald the cream, all but 1/4 cup of the whole milk, the sugar, and the salt in a heavy sauce pan over medium heat.
Dissolve the cornstarch in the remaining 1/4 cup whole milk in a small cup. Stir into the cream mixture.
Bring the mixture to a boil over low heat, whisking constantly until it thickens, about 3 minutes.
Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.