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Hello, foodies…

Thanksgiving week is upon us! As I was enjoying my coffee this morning, I was thinking about all that's happened since Thanksgiving last year and I feel like it's all been a dream…a GREAT dream. I've had an unbelievable 2012 and I'm so very thankful for all of you…your support, your time every Sunday and Wednesday (and in-between!), and of course, your passion for food and for life. I can't wait to see where we are this time next year!

So are you ready for Turkey Day? Groceries bought? Any make-ahead recipes made? On yesterday's In the Kitchen with David we completed our Thanksgiving menu with our Pumpkin Pie with Marshmallow Frosting. But you still might be looking for one more recipe…a yummy breakfast dish for the day-after Thanksgiving. I've got the perfect creation: my Apple Pie Bread Pudding. No need to make another trip to the supermarket. Just use your Thanksgiving leftovers.

This recipe is prepared with the Temp-tations® Floral Lace 9" x 13" Lid-it Baker with Wire Rack (K37625).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Bread Pudding:

24-oz (1 loaf) challah bread, cut into 2" cubes

8 eggs

2 cups milk

2 cups heavy cream

1 cup white sugar

1/2 cup light brown sugar, packed

2-1/4 tsp ground cinnamon

2 tsp vanilla extract

6 Tbsp butter, melted

1/2 a 9" x 3" deep-dish apple pie, chopped into large chunks

Caramel Rum Sauce:

1 (19.5-oz) jar caramel sauce

1 tsp rum extract

Directions:

To prepare the bread pudding, preheat the oven to 350°F. Grease a 9" x 13" casserole dish; set aside.

Place the bread cubes in a large bowl; set aside.

Whisk the eggs, milk, heavy cream, both sugars, cinnamon, and vanilla in a medium-size bowl. Beat until well mixed. Pour the egg mixture and melted butter over the bread and gently toss until most of the egg mixture is absorbed by the bread. Add the apple pie chunks and lightly toss to evenly incorporate.

Loosely cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 35–40 minutes, or until a toothpick inserted in the middle comes out clean.

To prepare the sauce, combine the caramel sauce and the rum extract in a microwave-safe bowl; microwave for 60–90 seconds, or until warm. Serve over the warm bread pudding.

Now, remember, all day Wednesday is our special Host of Gift Favorites programming, where the hosts (including me) share our favorite gift ideas. So, there won't be an In the Kitchen with David that evening. However, I'll be presenting my picks at 9pm ET—our usual show time. I'd love for you to join me and find some things for everyone on your list…not just the foodies!

I'll leave you with an easy blog question today. What food are you most looking forward to this Thursday? Is it the turkey? The green bean casserole? Or is it that pumpkin pie? If I don't see you Wednesday, have a very, very happy Thanksgiving. I'll see you again on In the Kitchen with David this Sunday at Noon ET.

Keep it flavorful!

—David