Ingredients

Bread Pudding:
5-6 stale pieces of bread in 1” bread crumbs
4 cup apples, peeled, chopped
4 eggs
3 yolks
1 1/2 cup Kemps milk
1 1/2 cup Kemps Heavy Whipping Cream
3/4 cup brown sugar
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp of cinnamon 1 tbsp of butter, chopped into small pieces

Buttermilk Syrup:
3/4 cup Kemps Buttermilk
1 1/2 cup sugar
1 stick butter
2 tbsp light corn syrup
1 tsp baking soda
1 tsp vanilla extract

How to

Bread Pudding:

Preheat oven to 350 degrees. Place bread cubes on a baking sheet and bake for 10-15 minutes or until the bread cubes are dried out, but not toasted.

Spray a 9×9″ baking dish with non-stick cooking spray. In a large bowl, toss together bread cubes and apple pieces.

In the same large bowl, whisk together remaining ingredients except the chopped butter. When combined, continue to whisk while pouring over the bread/apple mixture.

Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. Allow to stand for a least 15 minutes.

Evenly distribute the chopped butter over the bread and bake for 80-90 minutes.

Remove from oven and allow to stand for 5 minutes. Cut into pieces and serve drizzled with warm buttermilk syrup – and a scoop of Kemps Vanilla Ice Cream if you’re feeling extra indulgent!

Buttermilk Syrup:

Combine Kemps Buttermilk, sugar, butter, corn syrup, and baking soda in a large soup-style pot. This will boil very high.

Bring ingredients to a boil and reduce heat to low, keeping a constant bubble. Stir very frequently, for 8-9 minutes. Syrup will be golden brown in color when done.

Remove from heat. Add vanilla extract.