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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Honey Crisp Apple & Caramel Bread Pudding

3 cups Good Natured Family Farms Milk
1 cups heavy cream
6 eggs
4 ounces sugar
1/4 teasp. ground cinnamon
2 Teaspoons Amaretto
1 teaspoon vanilla extract
1 Farm To Market Raisin Bread
3 Honey Crisp Apples (cored and cubed)
1 pound caramels, melted

Cut bread into cubes and toast. In a large mixing bowl, mix milk, cream, eggs, sugar, cinnamon, amaretto,and vanilla. Pour over bread and apples.
Place in buttered baking dish. Drizzle with melted caramel. Bake at 350 for 45-50 minutes. Serves 6-8.

Jasper's Notes: Food historians generally credit the beginnings of bread pudding to thrifty cooks who didn't want to waste stale bread and as a result it was common practice to use stale or hard breads in a variety of different ways. In Italy, we call this style of cooking Cucina Povera, the cuisine of the poor. Italians would NEVER throw anything away and would add leftover bread to soups, salads and desserts. I like to add some chopped walnuts and make a caramel sauce reduced with more amaretto to drizzle on top.