4 cups cubed dry bread (about 8 pieces)
2 apples, peeled, cored and diced
½ c. golden raisins (or cranraisins cranberries, chopped walnuts or pecans)
1 c. whole milk
¼ c. Butter infused olive oil
½ c. brown sugar
1 tsp sea salt
Maple Caramel Sauce:
1 c. granulated sugar
2 Tbsp Maple dark balsmic vinegar
For the pudding:
In an 8 in round pie plate or 8x8 baking pan, evenly distribute the cubed bread, apples and raisins (or whatever you used).
In a mixing bowl whisk the eggs, milk, and olive oil with the brown sugar and salt. Pour this over the bread making sure all bread is well covered. Tilt the pan slightly and press down any pieces poking out to keep them submerged. Cover tightly with plastic wrap and let sit in the fridge for at least 2 hours or up to overnight.
Preheat oven to 350 . Remove bread pudding from fridge, remove plastic wrap and allow to come closer to room temperature before placing in the oven. Bake, uncovered for 35 minutes or until toothpick inserted comes out clean. Remove and let stand.
Meanwhile, prepare the maple caramel sauce. In a deep saucepan, dissolve sugar in ¼ c. of water over medium heat. Pour in balsamic and bring to a rolling boil. DO NOT STIR. Allow the sauce to caramelize and darken, about 2-3 minutes. As it boils, you will smell a delightful nuttiness….a wonderful fall smell. Remove from the heat, our into a serving container (such as a ceramic creamer or in a measuring cup) and enjoy it poured over your warm bread pudding! SO YUMMY!!!!!!
Adapted from The Olive Oil and Vinegar Lover's Cookbook by Emily Lycopolus - Look for this book on our shelves soon!