A festive fall twist on an always delicious dessert.
INGREDIENTS
- 5-6 c. stale 1″ bread cubes
- 4 c. apples, peeled and chopped into small pieces
- 4 eggs and 3 egg yolks
- 1 1/2 c. milk
- 1 1/2 c. Cass-Clay Heavy Whipping Cream
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 tsp. cinnamon
- 1 Tbsp. butter, chopped into small pieces
Buttermilk Syrup
- 3/4 c. Cass-Clay Buttermilk
- 1 1/2 c. sugar
- 1 stick butter
- 2 Tbsp. light corn syrup
- 1 tsp. baking soda
- 1 tsp. vanilla extract
INSTRUCTIONS
- Preheat oven to 350. Place bread cubes on a baking sheet and bake for 10-15 minutes or until the bread cubes are dried out but not toasted.
- Spray a 9×13″ baking dish with non-stick cooking spray. In a large bowl, toss together bread cubes and apple pieces. Transfer to baking dish.
- In the same large bowl, whisk together remaining ingredients except the chopped butter. When combined, continue to whisk while pouring over the bread/apple mixture.
- Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. Allow to stand for at least 15 minutes.
- Evenly distribute the chopped butter over the bread and bake for 40-50 minutes or until the center is set but not dry or burned.
- Remove from oven and allow to stand for 5 minutes. Cut into pieces and serve drizzled with warm Buttermilk Syrup- and a scoop of Cass-Clay Vanilla Ice Cream if you’re feeling extra indulgent!
Buttermilk Syrup
- Combine Cass-Clay Buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE soup style pot. This will boil very high.
- Bring ingredients to a boil and reduce heat to low, keeping a constant bubble. Stir very frequently, for 8-9 minutes. Syrup will be golden-brown in color when done.
- Remove from heat and add vanilla extract.
