Cinnamon Raisin Bread Pudding With Orange Butterscotch Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 8 cups raisin bread or 8 cups challah, cubed
• 2 apples, peeled and cubed
• 6 egg yolks (may use egg substitute)
• 3 whole eggs
• 1 1/2 cups granulated sugar
• 1/4 cup brown sugar
• 1 cup heavy cream (may use non-dairy creamer)
• 1 cup whole milk (may use 2%)
• 1 tablespoon vanilla
• 1/2 tablespoon cinnamon
• 2 tablespoons butter
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1/4 cup orange liqueur
• 1 orange, squeezed
• 1/4 cup heavy cream

Recipe

• 1 -------cinnamonraisin bread pudding-----------.
• 2 peel and cube the apples.
• 3 in a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• 4 remove from heat.
• 5 in a 10" x 8" pan, layer bread cubes and apple cubes.
• 6 in mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• 7 pour mixture over bread and apple cubes and allow to sit 15 minutes.
• 8 place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• 9 back in 350-degree oven for 35 minutes or until knife comes out clean.
• 10 allow to cool, then cut into squares and serve with orange butterscotch sauce, you may also drizzle with melted vanilla ice cream.
• 11 -----------orangebutterscotch sauce------------.
• 12 in sauce pan melt butter, then add brown sugar and allow to bubble.
• 13 add orange liqueur and fresh orange juice and allow to reduce to half.
• 14 add heavy cream and reduce until lightly thickened.