Apple Bread Pudding (Print Version)

# Ingredients:

→ Bread Pudding

01 - 1 teaspoon cinnamon powder
02 - 1/2 cup packed light brown sugar
03 - 1 pound challah or brioche, diced into 1-inch pieces
04 - 1/4 teaspoon salt
05 - 3 large apples, peeled and chopped into 1/2-inch bits
06 - 4 tablespoons unsalted butter
07 - 1 teaspoon pure vanilla extract

→ Custard

08 - 4 big eggs
09 - 2 1/2 cups full-fat milk
10 - 1/2 cup granulated white sugar

→ Bourbon Sauce

11 - 1/4 cup heavy whipping cream
12 - 1 cup packed light brown sugar
13 - 3 tablespoons bourbon
14 - 1/2 cup butter

# Instructions:

01 - Preheat your oven to 350°F. Spread the bread cubes on a pan and toast until slightly crispy, about 10 minutes.
02 - In a skillet, heat butter, apples, sugar, cinnamon, vanilla, and salt. Stir and let soften for about 5 minutes.
03 - Stir the milk, eggs, and sugar together in a bowl until the mixture is smooth.
04 - In a buttered 9x13 dish, put in the bread and apple mix. Pour the custard on top and let it soak for 15 minutes.
05 - Pop it in the oven and bake for about 40 minutes, or until golden and the middle is firm to a knife test.
06 - Heat brown sugar and butter until melted, mix in the cream, and stir for 2 minutes. Add bourbon and simmer briefly, about 1 minute.

# Notes:

01 - Old bread works great—skip the toasting step if using stale bread.
02 - Keep sauce and pudding separately when storing.
03 - Can be prepped ahead and warmed up later.

Back