Apple Bread Pudding with Hard Cider Sauce, Emeril Lagasse

Cinnamon raisin bread works well for soaking up the rich custard mixture in this sweettart favorite reminiscent of apple pie APPLE BREAD PUDDING WITH HARD CIDER SAUCE SERVES 8 TO 10 2 tablespoons unsalted butter 4 large eggs, room temperature 3 cups heavy cream 1 cup apple cider 1 cup packed lightbrown sugar 2 tablespoons melted unsalted butter 1, 2 teaspoon salt 1, 2 teaspoon ground cinnamon 6 cups cubed stale cinnamonraisin bread 1 Granny Smith apple, cored and cubed (about 1 cup) 1 cup dried apples Hard Cider Sauce (recipe follows) Confectioners sugar, for garnish (optional) Brush a 10by14inch baking dish with 2 tablespoons butter and set aside. In a large bowl, whisk beat eggs. Add cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add bread, fresh and dried apples, and stir to combine. Pour into prepared baking dish and cover with plastic wrap. Refrigerate until bread is well saturated, up to 1 hour. Preheat oven to 350 degrees. Bake until top is golden brown, and