Apple Bourbon Pudding (Print Version)

# Ingredients:

→ Base Layer

01 - 4 large eggs
02 - 2 1/2 cups whole milk
03 - 1/2 cup sugar
04 - 1 pound of challah or brioche bread, cubed into 1-inch pieces

→ Apple Mixture

05 - 1/2 cup light brown sugar
06 - 4 tablespoons of butter, unsalted
07 - 1 teaspoon cinnamon
08 - 3 large apples, peeled and diced
09 - 1/4 teaspoon salt
10 - 1 teaspoon vanilla extract

→ Bourbon Topping

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

# Instructions:

01 - Set your oven to 350°F and grease a casserole dish (9x13-inch).
02 - Place the bread cubes on a pan and toast for 10 minutes, or until they're slightly golden.
03 - Mix butter, sugar, vanilla, salt, cinnamon, and apples in a pot. Cook the apples for 5 minutes or until soft.
04 - In a big bowl, stir together sugar, eggs, and milk until smooth.
05 - Pour apples and bread cubes into the prepared dish, then add the milk mixture over them. Let sit for 15 minutes.
06 - Bake it for 40 minutes, or until the top is set and turns golden.
07 - Put the topping ingredients in a pot. Let it simmer, stirring, until it thickens. Add bourbon at the end and serve warm over the dish.

# Notes:

01 - Stale bread works fine, even without toasting.
02 - Can be refrigerated for up to 4 days.
03 - Best enjoyed warm with homemade bourbon sauce.

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