Ingredients​

• 3/4 cup butter, cubed
• 4 cups chopped peeled apples (about 4 medium)
• 3/4 cup of sugar
• 1/2 cup raisins
• 1/2 cup chopped walnuts ( optional)
• 3 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• Bread pudding:
• 6 large eggs
• 2-1/2 cups full cream milk
• 1 cup plus 2 tablespoons sugar, divided
• 1 cup thickened cream
• 1-1/2 teaspoons vanilla extract
• Dash ground nutmeg
• 1 loaf ( 500g) French bread, cut into 1-inch cubes
• Caramel sauce:
• 1 cup sugar
• 1/4 cup water
• 1 cup heavy whipping cream
• 2 tablespoons butter

Directions​

1. Preheat oven to 175°C / 155°C fan-forced
2. . In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla.
3. For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean.
4. For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute.
5. Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.