Prep time: 35 minutes

Cook time: 1 hour

Serves 6

Michele Hall of Grass Valley and some friends were on their way to Sausalito for a girls' weekend in September. On their way, they stopped at the Station House Cafe in Point Reyes Station where they enjoyed the bread pudding, the most popular dessert served at the cafe. Hall was hoping for the recipe.

Sheryl Cahill, owner of the Station House Cafe, graciously shares the recipe with us. Cahill says the cafe opened in 1974 on Main Street in downtown Point Reyes Station. Its bread pudding has been on the menu for over 25 years. Fans travel far and wide to enjoy the cafe's signature dessert.

INGREDIENTS

Bread pudding:

6 ounces challah bread

1 1/2 cups unpeeled apple, cut into 1/2-inch pieces

3/4 cup golden raisins

5 eggs

1/4 cup granulated sugar

3 cups cream

Custard sauce:

1 cup cream

1/4 teaspoon vanilla extract

3 egg yolks, beaten

1/4 cup granulated sugar

Caramel sauce:

1 1/2 cups granulated sugar

1/4 cup water

1 cup cream

INSTRUCTIONS

Bread pudding: In a medium bowl, mix together the bread, apple and raisins. In a large bowl combine the eggs, 1/4 cup of sugar and 3 cups of cream. Add the bread mixture and mix to combine. Pour into an ungreased 8-inch square baking pan and bake at 350 degrees for 1 hour.

Custard sauce: In a small, heavy-bottom saucepan, heat 1 cup of cream and vanilla until the mixture begins to simmer. While the cream and vanilla are heating, whisk together the egg yolks and 1/4 cup of sugar until smooth. Slowly pour half of the hot cream mixture into the egg yolk mixture, whisking constantly.

Gradually add all egg yolk mixture back to remaining cream mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Serve chilled.

Caramel sauce: Bring 1 1/2 cups sugar and water to a boil without stirring. Tip the pan from side to side to incorporate all the sugar, if necessary. When the mixture turns an amber color, add 1 cup cream carefully, as it may splatter. Stir with a whisk until the mixture is creamy and smooth. Serve warm.

To assemble: Scoop bread pudding onto a serving plate, top with spoonfuls of chilled custard sauce and a drizzle of warm caramel sauce.

Per serving: 793 cal.; 16 g pro.; 112 g carb.; 32 g fat (18 sat., 11 monounsat., 3 polyunsat.); 321 mg chol.; 216 mg sod.; 2 g fiber; 36 percent calories from fat.

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