Apricot Bread Pudding with Caramel Sauce

Ingredients

• 1 cup Dark Rum
• 1/4 cup Water
• 1/4 cup Crystallized Ginger, Cut Into Small Dice
• 5 cups Whipping Cream
• 6 Large Eggs
• 1 cup Sugar
• 1 tbsp Vanilla Extract
• 1/2 tsp Grated Nutmeg
• 1 lb. Bread, Preferably Challah Or Brioche, Cut Into 1 Inch Cubes
• 1 cup Dried Apricots, Sliced

• 4 cups Apple Cider
• 1 tbsp Apple Cider Vinegar
• 1 Vanilla Bean, Split Lengthwise
• 1/2 cup Dark Brown Sugar (Packed)
• 1/4 cup Unsalted Butter (1/2 Stick)

Directions

1. Simmer the rum, crystallized ginger and 1/4 cup water in a heavy, medium saucepan 5 minutes. Cool mixture completely.
2. Whisk the rum mixture with the cream, eggs, sugar, vanilla and nutmeg in large bowl to blend.
3. Place bread pieces in a 13"x9"x3" glass or ceramic baking dish; add apricots and toss to combine.
4. Pour custard over bread-apricot mixture, pressing down gently with rubber spatula so that bread and apricot pieces are evenly covered. Let stand 20 minutes.
5. Preheat oven to 350°F. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add hot water to roasting pan filling 1-inch up sides of baking dish. Bake 1 hour.
6. Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer.
7. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with caramel sauce, if desired, and serve warm.
8. Tip: Panatone, raisin bread or croissants can also be used. Bread should be somewhat stale in order to properly absorb the liquid ingredients.

1. Place cider and vinegar in heavy large skillet. Scrape in seeds from vanilla bean; add bean.
2. Boil cider mixture until reduced to 2 cups, about 15 minutes.
3. Add sugar and butter. Stirring occasionally, cook until sauce thickens slightly and is reduced to 1-1/2 cups. Transfer to small bowl, cover and chill. Remove vanilla bean before using.