Ingredients: BREAD PUDDING: 4 cups peeled and diced Granny Smith apples (about 2 large apples) 1 cup sweetened dried cranberries ½ cup plus 2 tablespoons granulated sugar 1 tablespoon ground cinnamon 8 large eggs 1 cup firmly packed light brown sugar 4 cups half-and-half 1 tablespoon vanilla extract 2 teaspoons grated orange peel 1⁄8 teaspoon salt 16 cups brioche or other dense white bread, cut into 1-inch cubes (about 24 slices), toasted PRALINE TOPPING: 1⁄3 cup butter, softened 1 cup firmly packed light brown sugar 1 cup pecans, chopped BUTTER RUM SAUCE (OPTIONAL): 1 cup butter, softened  ¾ cup granulated sugar  ¾ cup firmly packed light brown sugar  1⁄3 cup powdered sugar 2 egg yolks ¼ cup heavy cream 1⁄3 cup dark rum

Directions: For Bread Pudding: Combine apples, dried cranberries, 2 tablespoons granulated sugar, and cinnamon in a medium bowl. Set aside. Combine eggs and remaining ½ cup sugar and brown sugar in a separate medium bowl. Beat at high speed with a hand mixer 3 minutes; reduce mixer speed to low. Gradually mix in half-and-half, vanilla, orange peel, and salt. Place bread cubes in a large mixing bowl. Stir apple mixture into bread cubes, blending well. Pour beaten egg mixture over the bread mixture; mix well. Pour the bread mixture into a greased 13x9-inch baking dish. Refrigerate, covered, for a minimum of 30 minutes or overnight. Preheat oven to 350°F. Combine butter, brown sugar, and pecans in a small bowl. Remove bread pudding from refrigerator; uncover. Sprinkle nut mixture over top of bread pudding. Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. Cool 20 minutes before serving. If desired, serve with Butter Rum Sauce. For Butter Rum Sauce: Whisk butter and sugar in a heavy saucepan until smooth. Cook on low heat, whisking frequently, until small bubbles form around the edge of the mixture. Whisk egg yolks and cream in a small bowl until blended. Whisk ½ cup hot butter mixture into the egg mixture. Pour mixture back into the saucepan. Continue whisking over low heat for about 5 minutes or until mixture has thickened slightly. Do not boil. Remove from heat; stir in rum. Serve warm over bread pudding. Makes 12 servings. Recipe from Butterball. *See more recipes in our dessert collection