Cranberry Apple Bread Pudding with Caramel Sauce

Start by cubing the bread. Set aside in a large bowl.

In a medium saucepan, add cream and creamer. Heat over medium high heat until it begins to simmer.

Meanwhile, crack eggs in a medium bowl. Add sugar and whisk. Once cream is simmering, temper the mixture into the eggs—do this slowly, adding about 1 cup hot cream into the eggs while whisking constantly. Once it’s well combined, slowly add the egg mixture into the saucepan with the rest of the cream (while constantly whisking). Allow this to cook until it begins to thicken. Note: If mixture begins to get too thick (the thickness of a pudding), add some more cream to thin it out.

Pour cream over bread cubes and allow to sit while preparing the apples.

For the apples, simply peel, core, and dice the apples.

To assemble the pudding, dump about 1/3 of the bread mix into the bottom of a greased baking dish. Sprinkle half the cranberries, half the apples, and a spinkle of cinnamon. Add another 1/3 of the bread mix and the remaining apples and cranberries. Top with remaining bread mix (and any straggling apples and cranberries). Sprinkle a final layer of cinnamon on top. Pour a light layer of cream/ creamer over the pudding and cover in foil. Bake for 1 hour at 350ºF. Remove foil and bake for another 15 minutes. Serve with caramel sauce.

For the caramel sauce:
Melt brown sugar, butter, cream, and salt in a saucepan. Let it come to a bubble and allow it to do so for 3–4 minutes, constantly serving. Add the vanilla and whisk. Allow it to cool in the pan or serve immediately.