Delicious apples, hearty bread and cinnamon-infused custard make this dessert the ultimate comfort food.
Preheat oven to 350°F. Generously butter a 9 x 13 deep baking dish.
Layer bread on the bottom of the prepared baking dish, followed by the apples and pecans.
In a large measuring cup or bowl, mix eggs, milk, vanilla, cinnamon and sugar until smooth.
Pour the wet mixture over the layers, making sure to evenly coat the bread. Press down with a spatula and let rest for at least 5 minutes or until most of the liquid has been absorbed.
Cover loosely with foil and bake for 45-50 minutes (removing foil after 10 minutes). The bread pudding is done once the top is golden brown and the egg mixture is set in the middle.
Allow to cool for a bit before serving. Top with powdered sugar, salted caramel sauce (see below) and a scoop of vanilla ice cream (optional).
Slowly pour in heavy cream until it comes to a boil, stirring constantly. Remove from heat and add salt.
Pour over bread pudding while still warm.
I used fresh bread for this recipe (6 cups multigrain and 2 cups white). If using bread on the drier side, you may need to cut back the amount or increase the custard mixture.