RAISIN APPLE BREAD PUDDING WITH CARAMEL SAUCE

FOR THE BREAD PUDDING:
4 cups day old white bread cubes
1 medium apple, chopped
1 cup raisins
2 eggs
1 (13-ounce) can evaporated milk
1/2 cup apple juice
1/4 cup sugar
1 1/2 teaspoons cinnamon
FOR THE CARAMEL SAUCE (OPTIONAL):
2 cups sugar
1/2 cup water
1 (13-ounce) can evaporated milk
1/2 cup (1 stick) butter, softened, divided
2 teaspoons vanilla extract

TO PREPARE THE BREAD PUDDING:
Preheat oven to 350 degrees F. Grease an 11x7-inch baking dish.

Combine bread, apple, and raisins in large bowl. Set aside.

Beat eggs in medium bowl. Stir in evaporated milk, apple juice, sugar, and cinnamon; mix well. Pour egg mixture over bread mixture, pressing bread into egg mixture; let stand 10 minutes until bread absorbs liquid. Pour into prepared baking dish.

Bake for 40 to 45 minutes or until set and apples are tender. Serve with warm caramel sauce.

TO PREPARE THE CARAMEL SAUCE:
Combine sugar and water in medium saucepan; cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil, without stirring, 10 to 14 minutes, tilting pan occasionally to keep color even until mixture turns a deep caramel color. Remove from heat.

Stir in evaporated milk (mixture will foam up); do not scrape sides of pan. One tablespoon at a time, add 1/4 cup butter, stirring well after each addition. Stir in remaining butter and vanilla extract until smooth. Makes 2 1/2 cups

Serve over bread pudding, ice cream, cake, or fruit.

Servings: 8
Source: USDA - From Nestle