Bread Pudding

Cup of Yum
1. Butter a 9x13-inch baking dish. Set aside.
2. Whisk eggs in a large bowl. Add milk, cream, sugar, vanilla, and cinnamon. Whisk together until frothy.
3. Tear croissants into bite-size pieces (about 1-inch cubes). Add to liquid mixture and stir gently until croissant pieces are soaked. Add sliced apples and stir to combine.
4. Pour mixture into prepared dish and allow to soak overnight.
5. When ready to bake, heat oven to 350 degrees F. Tightly cover the pan with foil and bake for 1 hour. Test for doneness by removing foil and inserting a knife in the center of the pudding. If the knife does not come out clean, re-cover and bake for additional 5-minute increments until the center shows no liquid custard.
6. Remove from oven and allow to set for 10 minutes.
7. Drizzle warm sauce over bread pudding. Top with whipped cream and serve.

Caramel Sauce

1. While the bread pudding is baking, prepare the caramel sauce. Combine ½ cup heavy cream, sugar, corn syrup, and butter in a heavy medium-sized saucepan over medium-high heat. Bring to a boil. Boil for 6-10 minutes, stirring constantly, until it turns a light caramel color. Keep an eye on it; it will foam up near the end, and you may need to reduce the heat.
2. Remove from heat and add the remaining 1 cup of cream. It is okay if the caramel clumps up a little as you pour the cream in. Keep stirring and it will smooth out. Keep warm until ready to serve.