CHARLOTTE, N.C. — Fall is here, warm days and cool nights, and that means getting ready for holiday season. One of the staple foods every fall is a great selection of apples from very sweet to very tart, and they each play a different part in making holiday recipes great. Also, apple orchards are a big Western North Carolina produce crop, and in light of the devastation from Hurricane Helene we can all do more to support our neighbors, and one way is to keep buying apples that come from the area and support the local orchards.
Generally more tart apples are used for baking and that’s what we’re using today for a great holiday or anytime desert; an apple pie bread pudding with a bourbon caramel sauce and ice cream. In a large cast iron skillet butter it well and set aside. In a bowl whisk heavy cream, milk and eggs, then add in your favorite diced up bread and add to the liquid mixture and let sit for 30 minutes. In another pan melt butter, whisk in regular and brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt until smooth and ingredients are fully mixed. Dice apples (peeled or unpeeled, your option) and then pour the butter seasoning mixture folding into the apples. The fold the apple mixture into the wet ingredients and pour into the cast iron pan. Preheat your grill or oven to 350 degrees, and if using the oven place in the center or grill on indirect heat. If grilling/smoking I recommend a mellow wood like apple. Bake for 45 minutes and check for doneness by inserting a toothpick. If it comes out clean it’s done. If you want a little extra sweetness crisp on top sprinkle a little brown sugar on top after 20 minutes.
For the bourbon caramel sauce heat another cast iron pan adding water and sugar on medium-high. Do not stir and when the color turns similar to a penny, turn the heat off. Then whisk in slowly heavy cream, then butter until well combined. Then whisk in vanilla, bourbon, and salt until combined. Be careful when whisking because it will be bubbling and may splatter. Scoop the bread pudding into bowls, top with a scoop of vanilla ice cream, then drizzle the caramel sauce over the ice cream. The sauce will start to thicken as it cools so move quickly, save the rest for another day and then just reheat it to liquefy. erniesbbq.com