2 tablespoons butter
1 tablespoon brown sugar
¾ teaspoon cinnamon
4 green apples, peeled and sliced
2 ¼ cup whole milk
1/3 cup brown sugar
1 teaspoon vanilla
2 tablespoon spiced rum
1 loaf Hawaiian bread, cubed (I used Private Selection from Kroger)
2 tablespoons butter, melted
2 tablespoon sugar
For the sauce:
1/3 cup butter
1/4 cup heavy cream
1/2 cup brown sugar
pinch of salt
1/4 cup dark rum (optional)
Preheat oven to 350 degrees.
Spray a 9 x 13 inch pan with non-stick spray and set aside.
Heat butter in a skillet over medium heat. Add brown sugar, cinnamon and apples. Cook apples until they are slightly soft and caramelized.
In a bowl, whisk together the eggs, milk, brown sugar, vanilla and rum. Add cinnamon apples and three-quarters of the cubed bread, stirring to coat. Arrange mixture in the bottom of the prepared baking pan. Allow bread to rest for 15-20 minutes.
Arrange remaining bread cubes over the top. Drizzle melted butter over the top following by the tablespoon of sugar.
Bake for 40-50 minutes or until golden. Edges should pull slightly away from pan.
To prepare the caramel sauce, place butter, cream, sugar and salt in a saucepan over medium heat. Whisk until butter has melted and sugar dissolves. Simmer the sauce and continue to whisk for another 8-10 minutes or until sauce has thickened. Remove from heat and whisk in rum. 1-2 teaspoons of rum extract may be used in place of the alcohol.