Autumn Apple Bread Pudding w Easy Caramel Sauce

Ingredients

8 c day old bread, cubed
6 large eggs
2 c half and half
1/2 c buttermilk
3/4 c brown sugar
2 T boiled cider (King Arthur Flour), optional
3/4 tsp ground cinnamon
1-1/2 tsp vanilla bean paste
1/2 tsp salt
1/2 c dark raisins
1 Granny Smith apple, peeled cored and chopped
1/2 c chopped toasted pecans

Caramel Sauce:
1/2 c packed brown sugar
1 c heavy cream
2 T butter
1/2 tsp vanilla
1/4 tsp course salt

Preheat oven to 375*.  Butter a round 2-quart casserole dish or spray with a cooking oil, or 8 oven-proof single serving bowls.  Place on a cookie sheet.  Set aside.

In a large bowl place cubed bread, In a separate large bowl combine eggs, half and half, buttermilk and whisk until blended. Add brown sugar, boiled cider (optional), cinnamon, vanilla bean paste and salt and continue whisking until incorporated.  Pour over bread.  Add raisins, chopped apple & pecans. Stir to combine.  Pour into greased dish(es). Bake for 30 minutes or until browned on top and custard is set. If using individual dishes, reduce baking time to 20 minutes, check for doneness and add a couple minutes at a time as necessary.

Make caramel sauce: Combine brown sugar, cream & butter into medium saucepan.  Stir over medium heat until blended.  Continue to cook, stirring occasionally, until mixture begins to thicken. Remove from heat and add vanilla and salt.  Serve with warm bread pudding.