3/4 cup packed brown sugar
1 cup heavy cream
3/4 cup milk
4 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
3 apples, cored, peeled, chopped in chunks
1/2 cup raisins
1/2 cup pecans, chopped
3/4 loaf of Challah bread or French bread
caramel ice cream topping for drizzle
Preheat over to 350 degrees. Spray 4 - 5-inch ramekins with non stick cooking spray and set aside. In a small microwave safe bowl melt butter in microwave, mix in brown sugar until smooth. In a large bowl beat heavy cream, milk, eggs, and vanilla. Mix in the butter and brown sugar mixture. Add apples, raisins, and pecans. Once combined, tear bread into bite size pieces. Combine well and make sure every piece of the bread has absorbed as much of the milk mixture as possible. Disburse among the ramekins. Place ramekins on a baking sheet, bake for 33 minutes.