Description
A comforting and indulgent Apple Bread Pudding featuring tender cubes of toasted brioche bread soaked in a cinnamon-spiced apple filling and rich custard, baked to golden perfection and topped with a luscious bourbon sauce.
Ingredients
Scale
Bread Pudding
- 1 pound brioche or challah bread, cut into 1-inch cubes
- 3 large apples, peeled and chopped into 1/2-inch pieces
- 1/2 cup light brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large eggs
- 1/2 cup sugar
Bourbon Sauce
- 1 cup light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 3 tablespoons bourbon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch casserole dish to prepare for baking.
- Toast the bread: Spread the bread cubes in a single layer on a baking sheet and bake them for about 10 minutes until lightly toasted to add texture. This step can be skipped if using stale, dry bread.
- Make the apple filling: While the bread toasts, combine the chopped apples, brown sugar, butter, vanilla extract, cinnamon, and salt in a medium saucepan over medium heat. Cook and stir until the apples are soft and sugar has melted, about 5 minutes. Remove from heat and set aside.
- Prepare custard mixture: In a large bowl, whisk together the whole milk, eggs, and sugar until smooth and well combined.
- Assemble the pudding: Place the toasted bread cubes into the prepared casserole dish and pour the apple filling evenly on top. Gently toss the bread and apple mixture together with a spoon or spatula. Pour the milk and egg custard over everything, ensuring the bread is well soaked. Let it sit at room temperature for 15 minutes so the bread absorbs the custard fully.
- Bake the pudding: Bake the assembled dish for approximately 40 minutes, until the custard is set and the top is golden brown. Check doneness by inserting a toothpick or sharp knife in the center; it should come out clean.
- Prepare bourbon sauce: While the pudding bakes, melt the brown sugar and butter together in a small saucepan over medium heat. Stir continuously for 4 to 5 minutes until sugar melts. Add the heavy cream and cook another 1 to 2 minutes. Stir in bourbon and let simmer for 1 minute, then remove from heat. Stir frequently as it cools to prevent the butter from separating.
- Serve: Once the bread pudding is baked and slightly cooled, drizzle the warm bourbon sauce generously over each serving and enjoy.
Notes
- Using stale bread or toasting fresh bread ensures the bread can absorb the custard without becoming too mushy.
- Substitute bourbon with vanilla extract or brandy if preferred or to make it non-alcoholic.
- Letting the assembled pudding rest before baking helps the custard soak evenly into the bread.
- Serve warm to fully enjoy the rich texture and flavors.
- Bread puddings are best eaten within a day but can be refrigerated and reheated gently.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
