1 Loaf challah (should be a few days old)
3 Apples, peeled, cored, and sliced
2 c. Sugar
2 T. Ground cinnamon
2 c. Heavy whipping cream
2 Sticks of butter, room temperature
1 c. Brown sugar
2 T. Amaretto liqueur
Powdered sugar to garnish
Preheat the oven to 375 degrees and then butter a square casserole dish to prevent anything from sticking.
Cut the challah into inch slices, then cut the subsequent slices in half, and butter every, single slice on both sides.
Next, take all the apples and put them in a mixing bowl. Squeeze in the juice of half a lemon, add one cup of granulated sugar, add one tablespoon of cinnamon and mix together so that the apples are coated in cinnamon, sugary goodness.
Assemble the bread pudding by placing a layer of challah in the casserole dish (approximately 8 slices) and add a layer of the cinnamon and sugar apples. Then add another layer of buttered bread and another layer of apples.
In a new mixing bowl, add one cup of whipping cream, one cup of skim milk, one cup of sugar, one tablespoon of cinnamon, and four eggs and whisk to create the custard. Pour the custard over the bread and refrigerate for two hours, minimum.
Bake the bread pudding in the oven for 30 minutes.
Just before the bread pudding is ready to be removed from the oven, make the amaretto caramel sauce. Start by puting one cup of brown sugar in a saut? pan on high heat. As the sugar begins melting, add in one stick of butter and begin whisking.
Once the sugar is entirely melted and the butter has been incorporated, take the pan off the heat and slowly pour in the cup of whipping cream. Continue to whisk while adding the amaretto.
Once the bread pudding is ready, remove from the oven, and sprinkle with a little powdered sugar and douse it in the caramel sauce to serve.