Apple Bread Pudding
Ingredients
- 1 pound brioche
- 3 large apples
- 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 large eggs
- 1/2 cup sugar
- 1 cup light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 3 tablespoons bourbon
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Instructions
- Grease a 9 x 13-inch casserole dish.
- Spread the cubes of bread out evenly on a baking sheet. Bake in the oven until lightly toasted, about 10 minutes.,You can skip this step if you’re using stale bread that is dry to the touch.,Simply Recipes / Hannah Zimmerman
- Meanwhile, add the diced apples, brown sugar, butter, vanilla, cinnamon, and salt to a medium saucepan over medium heat. Stir and cook until the apples are soft and the sugar is melted, about 5 minutes. Remove from heat and set aside.,Simply Recipes / Hannah Zimmerman
- In a large bowl, whisk together the milk, eggs, and sugar.,Add the bread cubes to the prepared casserole dish. Pour the apple filling on top. Using a large spoon or rubber spatula, toss the bread chunks and apple filling together until evenly distributed. Pour the egg and milk mixture on top.,Let sit at room temperature for 15 minutes before baking so that the bread can soak up most of the liquid.,Simply Recipes / Hannah Zimmerman,Simply Recipes / Hannah Zimmerman
- Bake until the liquid has set and the bread on the surface of the casserole is golden brown, about 40 minutes. When the bread pudding is done baking, a sharp knife or toothpick inserted in the center should come out clean.,Simply Recipes / Hannah Zimmerman
- While the bread pudding is baking, prepare the sauce. Combine the brown sugar and butter in a small saucepan over medium heat. Stir until the brown sugar is melted, 4 to 5 minutes.,Add the heavy cream and continue to stir the mixture over heat for 1 to 2 minutes. Stir in the bourbon and let the sauce simmer for 1 minute. Remove from heat. As the sauce cools, mix it every 1 to 2 minutes to prevent the butter from separating.,Pour the sauce over the bread pudding and serve warm.,If you don’t plan to serve the entire bread pudding at once, consider adding the sauce to each individual serving. Store any leftover bread pudding and sauce separately in airtight containers in the fridge for up to 4 days.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Hannah Zimmerman,Simply Recipes / Hannah Zimmerman
Source
Original recipe: View Original