Espresso and Lime

0 Preheat your oven to 350 degrees 
Reduce the apple cider...
2 Add 2 cups of apple cider into a saucepan over medium heat to medium high heat. Bring to a simmer, reduce the het slightly and simmer until the cider has reduced to about a cup. Set aside to cool
Caramelize the apples...
3 Place 2 tablespoons of butter into a skillet over medium heat. Once the butter has melted, add the peeled and diced apples along with 1/4 cup of granulated sugar and a teaspoon of ground cinnamon. Cook until the apples natural liquid has evaporated and they are tender and lightly caramelized. Set aside and allow the apples to cool
Assemble the bread pudding...
6 Combine 1 cup of whole milk with 2 cups of heavy cream, 5 eggs, 2 teaspoons of vanilla extract, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of all spice, 1/4 teaspoon of salt and the reduced apple cider in a large bowl and whisk until fully combined
7 Add the cubed challah, gently press it down into the custard and let it sit for about 15 minutes. Add the cooked apples and fresh cranberries and mix to evenly distribute
8 Grease a 9”x13” deep baking dish with softened butter or non-stick cooking spray and carefully transfer the challah and custard into the prepared dish
9 Drizzle with 3 tablespoons of melted butter and bake uncovered in a 350 degree oven for 50-55 minutes or until golden brown and slight set in the center
10 Transfer the baking dish to a heat proof surface for 10 minutes before serving
Make the vanilla glaze...
12 Make the vanilla glaze by whisking 1 cup of confectioners sugar with a teaspoon of vanilla extract and a pinch of salt. Add enough whole milk or heavy cream to create a drizzlable consistency (2-3 teaspoons)
13 Serve warm topped with vanilla glaze, ice cream or whipped cream
14 Store leftovers in an airtight container in the refrigerator. Reheat before serving.