Apple Cinnamon Bread Pudding with Caramel Pecan Sauce

The bones for this recipe came from my friend, Inga Allen.  She used to bring her bread pudding to our nursing unit pot lucks and all who partook went home in a bread pudding glow.  I have tweaked her recipe a bit to make it my own.  Please don't even think about the fat and calories.  As Paula Deen once said, "I'm your cook, not your cardiologist."

Apple Cinnamon Bread Pudding
3 medium apples, peeled, cored, and diced
4 Tbsp butter
1 tsp cinnamon
12 cups cubed bread (or biscuits, or doughnuts, or pancakes)
6 eggs, beaten
2 cups milk
1 cup sugar
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp almond extract
1 cup heavy whipping cream

Preheat the oven to 350 degrees and use cooking spray on the inside of a 9x13 baking dish.  Melt the butter in a skillet.  Add the apples and a teaspoon of cinnamon to the skillet.  Cook over medium heat until the butter melts then reduce heat to low and let the apples soften in the butter and cinnamon, stirring occasionally.
While apples are cooking, place the cubed bread in a large bowl.  In a separate bowl, combine the beaten eggs, milk, sugar, brown sugar, cinnamon, nutmeg, and almond extract.  Whisk these ingredients together until smooth.  Pour the egg mixture over the bread cubes.  Mix well until all of the bread is coated and most of the liquid is absorbed. Add the sautéed apples to the bread mixture and fold them in.  Transfer everything to the 9x13 baking dish.  Pour the cup of heavy cream all over the top and then place the baking dish in the oven.  Bake for 1 hour. Serve with Caramel Pecan Sauce.

Caramel Pecan Sauce

8 Tbsp butter
1 cup brown sugar
1 cup heavy whipping cream
1/2 cup chopped pecans

Put the butter, brown sugar, and whipping cream into a small saucepan.   Heat, stirring constantly, until the mixture comes to a boil.  Stir in chopped pecans.