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1
Boil butter, brown sugar, and maple syrup over medium heat for one minute.
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2
Remove from heat and stir in vanilla.
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3
Pour into greased 9 x 13 baking pan.
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4
Evenly sprinkle apple pieces over caramel layer.
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5
Sprinkle cinnamon to taste over apples.
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6
Sprinkle 1-2 tsp cinnamon over bread cubes and mix together (optional step).
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7
Put bread cubes over apple layer.
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8
Make sure you use all the bread, cramming it in there tight--otherwise the bread pudding will not turn out as well.
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9
Mix remaining ingredients in a blender.
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10
Slowly pour the mixture over the bread cubes.
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11
It should be enough to completely saturate all the bread.
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12
If not, add enough half and half to the pan to accomplish this.
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13
Let sit for 20-30 minutes.
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14
At this point, you can cover the pan and refrigerate overnight.
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15
Bake at 350 for 45-50 minutes, or until nicely browned and a knife inserted in the bread pudding comes out clean.
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16
Immediately run a knife around the edges to loosen and turn out onto serving platter (I use a rimmed cookie sheet a little bigger than the cake pan) and serve warm.
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17
Be careful, the caramel on the bottom is very hot and liquid at this point.
