Cinnamon Raisin Bread Pudding With Orange Butterscotch Sauce - cooking recipe

Ingredients

Cinnamon Raisin Bread Pudding
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
Orange Butterscotch Sauce
2 tablespoons unsalted butter
1/4 cup brown sugar
1/4 cup orange liqueur
1 orange, squeezed
1/4 cup heavy cream

Preparation

-------CinnamonRaisin Bread Pudding-----------.
Peel and cube the apples.
In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
Remove from heat.
In a 10\" x 8\" pan, layer bread cubes and apple cubes.
In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
Pour mixture over bread and apple cubes and allow to sit 15 minutes.
Place pan with apples and bread in a larger pan and fill with water to 1\" of the top.
Back in 350-degree oven for 35 minutes or until knife comes out clean.
Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
-----------OrangeButterscotch Sauce------------.
In sauce pan melt butter, then add brown sugar and allow to bubble.
Add orange liqueur and fresh orange juice and allow to reduce to half.
Add heavy cream and reduce until lightly thickened.