Caramel Apple Bread Pudding

The number of batches of bread pudding that I have made in my life really can't be calculated.  For a while in England, my roommates and I had a really hard time judging how much bread to buy for all of us.  We tended to overbuy and then have a real back-stock of bread.  I would make bread pudding to use up the extra.  The sweet custard with little bits of fruit became a staple.  It has been years since I made it now, but it sounded like a good idea again.  The air almost feels like fall here and caramel apple is one of my favorite flavor combinations, so this seemed a natural.

Serves 9

2 cups milk
2 tablespoons butter
2/3 cup dark brown sugar
Zest of 1/2 lemon
2 teaspoons cinnamon
1/2 teaspoon vanilla
3 eggs
8 cups french bread cubes (3/4-1 loaf)
1 Granny Smith apple, peeled, cored, and chopped small
Vanilla ice cream, for serving
Caramel sauce, for serving

1. In heatproof bowl, microwave milk until bubbly.  Stir in butter, brown sugar, and lemon zest.  Butter will melt with the heat of the milk.  Add cinnamon and vanilla, stir well, and set aside to cool.
2. If bread is not already cubed, cube bread into a large bowl.  This is also a good time to peel, core, and chop the apple.  Stir until apple is evenly distributed.
3. Beat eggs into milk mixture.  Pour milk/egg mixture over bread cubes and stir well.  Let stand for 10 minutes to allow bread to absorb liquid.
4. Pour bread pudding into greased 9-inch square pan.  Bake in 350 degree oven for 40-50 minutes or until knife inserted in the center comes out clean.  Serve warm or cool with ice cream and caramel.