Place the bread cube in a large dry skillet over medium heat. Cook, stirring frequently, until the cubes are just beginning to brown. Add the butter and ½ cup of the sugar and reduce the heat to medium-low. Cook, stirring frequently, until the bread cubes are golden brown and caramelized, about 15 minutes. Remove from the heat, transfer to a plate and set aside to cool to room temperature.
Whip the cream, the remaining 2 tablespoons of sugar and the vanilla extract together in a stand mixer until soft peaks form. Set aside.
In 4 individual glass serving dishes (I use stemless wine glasses), begin by spooning in a layer of the apple compote followed by a layer of the caramelized bread crumbs and a layer of whipped cream. Repeat so that you have 2 layers of compote, 2 layers of bread cubes and 2 layers of whipped cream. Carefully cover each serving with plastic wrap and transfer to the refrigerator for at least a couple of hours (and up to eight) before serving. Top with a sprinkle of cinnamon for garnish if you like!
- Be sure to cook the bread cubes until crispy and golden brown. We want them to be caramelized and crunchy but not overly dark in color.
- Don't skip the resting time in the refrigerator prior to serving! This really helps all the whole dish come together.
Calories: 492kcal | Carbohydrates: 43g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 179mg | Potassium: 101mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1225IU | Vitamin C: 0.4mg | Calcium: 114mg | Iron: 1mg