2 2/3 cups milk
1 3/4 cups heavy cream
6 eggs
4 egg yolks
1/4 cup (1/2 stick) butter, melted
1 1/3 cups sugar
3/4 tbsp. vanilla
1 1/2 tbsp. cinnamon
16 cups French bread, dried out & cut or torn into 1-inch cubes
2/3 cup peeled sliced apple

Heat milk and cream gently. Do not boil. Beat eggs and yolks; set aside. Melt butter and add sugar, vanilla and cinnamon.

When milk and cream are warm, add egg mixture slowly, whisking constantly while adding. Add butter mixture to milk and eggs, mixing thoroughly. Place bread cubes in a 9x13-inch cake pan.

Pour mixture over bread cubes, mixing thoroughly by hand. Fold in apple slices. Do not squash bread. The mixture should just soak into the bread cubes. Let sit 15 minutes.

Bake at 350°F for 35 minutes. Pudding should be completely set. If still jiggly, cook longer. The bread pudding should be fluffy and 2-3 inches tall. Portion into individual servings and ladle warm Bourbon-Pecan Sauce over.

Makes 12 servings.

BOURBON-PECAN SAUCE:

1/4 cup (1/2 stick) butter
3/4 cup chopped pecans
1/2 cup heavy cream
1/4 cup firmly packed light brown sugar
3 tbsp. bourbon (or to taste)

Melt butter over low heat. Add pecans and cook, stirring 5 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat, simmer 5 minutes. Serve warm.