Apple Bread Pudding with Caramel Bourbon Sauce

For the caramel bourbon sauce:
In a heavy-bottomed saucepan, dissolve the sugar and water over medium-high heat. Once the liquids begin to bubble, swirl the saucepan around and continue cooking until it reaches an amber color. Reduce the heat to low and whisk in the cubes of butter one at a time until fully incorporated. Remove from heat and whisk in the heavy cream. (The liquids will bubble up so be careful!) Stir in the bourbon and a few pinches of sea salt (optional). Set aside.

For the bread pudding:
Preheat oven to 350ºF and thoroughly butter the bottom and sides of an 8×8 inch pan.

In a large bowl, whisk together eggs, milk, heavy cream, sugar, cinnamon, nutmeg, salt, and vanilla. Add in the cubed bread and apples, making sure that they have been coated by the custard mixture. Let set for 5 minutes to allow the bread to absorb some of the custard.

Pour the entire contents into the greased pan and spread evenly. Take a few spoonfuls of the caramel bourbon sauce and drizzle on the top. Bake the bread pudding in the preheated oven for approximately 35-40 minutes until the custard has set and the top is golden brown. Remove from the oven and allow to slightly cool before cutting.

Serve warm with additional sauce drizzled on top and fresh whipped cream.