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1
Place cubed bread into a large bowl.
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2
In a medium bowl, whisk together all the other bread pudding ingredients. Pour this over the bread and stir to thoroughly combine. Cover and chill in the refrigerator for at least 2 hours or up to 8.
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3
Preheat oven to 350 F. Lightly grease six 6-ounce ramekins; set aside.
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4
In a small bowl, toss together the apple slices with the lemon juice and cinnamon.
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5
In a skillet, melt together the butter and the brown sugar over medium-high heat. Add the apple slices and cook for 2-3 minutes, until the apples are just starting to soften around the edges and are coated in the butter and brown sugar. Remove pan from heat.
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6
Divide the apple slices evenly into the bottoms of each prepared ramekin, topping with any remaining brown sugar sauce.
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7
Spoon the chilled bread mixture on top of the apples.
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8
Place ramekins on a baking sheet and bake for 50 minutes, covering them with foil after 30 minutes.
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9
During the last 15 minutes of baking, prepare the sauce: In a medium skillet over medium heat, toast the pecans for 3-5 minutes (stirring frequently), or until toasted and fragrant. Remove from heat and set aside.
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10
In a small saucepan, cook the brown sugar, butter and corn syrup over medium heat, stirring frequently for about 3-4 minutes or until the sugar is dissolved. Remove from heat and stir in vanilla and pecans.
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11
When the bread puddings have finished baking, remove them from the oven and drizzle with the caramel sauce. Bake for an additional 5 minutes (uncovered), until sauce is heated through and begins to bubble. Serve warm.
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12
Recipe adapted quite a bit from Southern Living.
