Butterscotch and Apple Bread Pudding

Roasted Apples
3 Firm Granny Smith about 1 1/2 pounds
1 TBS Lemon juice
3 TBS Granulated sugar
2 TBS unsalted butter cut into thin slices
Roast Apples at 400 degrees for 20 minutes

Bread Pudding
2 TBS soft butter for coating baking dish
4 large eggs
4 large egg yolks
2 1/4 cups whole milk
2/3 cup granulated sugar
1 pinch kosher salt
1 cup heavy cream
1 tsp vanilla extract
3/4 tsp finely grated orange zest
1/2 tsp anise seeds
1/2 tsp ground cinnamon
1/4 tsp nutmeg
8 cups crust free cubed French bread
Roasted Apples
3 TBS powdered sugar

For the bread pudding preheat the oven to 350 degrees. Butter 9 inch pan. In a large bowl whisk the eggs and yolk and set aside. Pour the milk and cream and spices and Grand Mariner over the bread and let it absorb. Add eggs and apples, fold into the bread and cream.
Bake 50 minutes to an hour

Butterscotch Sauce
1 1/4 cups golden brown sugar
4 ounces butter 1 stick at room temp
1/2 cup + plus TBS of heavy cream
1/2 tsp finely grated orange zest
1 TBS Grand Mariner or Orange Juice
2 TBS juice from leftover from roasted apples