White Chocolate Apple Bread Pudding with Caramel Sauce
6 egg yolks
2 1/2 cups sugar
1 quart heavy cream
1 cup milk
3 cups premium white chocolate chips
10 croissants, chopped into small cubes
3 Gala or Granny Smith apples, peeled, cored & chopped
2 1/2 cups Sugar
2 tablespoons water
1/2 pound unsalted butter, softened
3/4 cup heavy cream
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Lightly grease a 9 X 13 inch baking dish.
2. In large bowl, combine egg yolks and sugar; set aside. Meanwhile, combine cream and milk in a 2-quart saucepan and heat stirring occasionally, until boiling. Place white chocolate in a large bowl and pour cream mixture over white chocolate whisking until mixture is smooth. Add to egg yolk mixture and whisk until smooth.
3. Combine croissant cubes and chopped apples in a baking dish. Top with warm chocolate mixture. Toss to combine. Let mixture set for 15 minutes before baking. Bake for about 50 minutes or until light brown and custard is set. Serve warm with caramel sauce (recipe to follow).
In a medium saucepan combine the sugar, lemon juice and water to make a wet sand mixture. Heat until a dark caramel color, stirring constantly. Add butter, heavy cream, and vanilla. Whisk until smooth. Cool before serving.