Description
This Apple Bread Pudding is a warm, comforting dessert featuring toasted brioche or challah bread cubes mixed with a tender apple filling, baked to golden perfection, and served with a rich bourbon sauce. The apples soften beautifully with cinnamon and vanilla, while the bourbon sauce adds a luscious finish that’s perfect for cozy gatherings or special occasions.
Ingredients
Units
Scale
For the 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
For the Bourbon Sauce
- 1 cup light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 3 tablespoons bourbon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch casserole dish to prevent sticking.
- Toast the Bread: Spread the bread cubes evenly on a baking sheet and toast them in the oven until lightly golden, about 10 minutes. This step helps to dry out the bread for better absorption. You can skip toasting if you use stale bread.
- Cook the Apple Filling: In a medium saucepan over medium heat, combine the chopped apples, light brown sugar, butter, vanilla extract, cinnamon, and salt. Stir and cook until the apples become soft and the sugar fully melts, about 5 minutes. Remove from heat and set aside.
- Mix Custard: In a large bowl, whisk together whole milk, eggs, and granulated sugar until fully combined and smooth.
- Assemble the Pudding: Place the toasted bread cubes into the prepared casserole dish. Pour the apple filling evenly over the bread, then gently toss with a spoon or spatula to distribute the apples throughout the bread cubes. Pour the milk and egg mixture over the top, ensuring all pieces are soaked evenly.
- Soak the Mixture: Allow the assembled bread pudding to sit at room temperature for 15 minutes so the bread can absorb the custard mixture thoroughly.
- Bake the Pudding: Bake in the preheated oven until the custard is set and the top is golden brown, approximately 40 minutes. Check doneness by inserting a toothpick or knife into the center; it should come out clean.
- Prepare the Bourbon Sauce: While the pudding bakes, combine light brown sugar and butter in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture melts, about 4 to 5 minutes. Add heavy cream, continuing to stir for 1 to 2 minutes. Stir in bourbon and let the sauce simmer for 1 minute. Remove from heat and keep stirring every 1 to 2 minutes as it cools to prevent separation.
- Serve: Once the bread pudding is baked, drizzle warm bourbon sauce over individual portions. Serve immediately for the best flavor and texture.
Notes
- Using brioche or challah bread provides a richer flavor and tender texture to the pudding.
- For a non-alcoholic version, omit the bourbon and substitute with an equal amount of vanilla extract or apple cider in the sauce.
- Allowing the pudding to soak before baking ensures the bread absorbs the custard deeply, resulting in a moist texture.
- Leftovers can be refrigerated and warmed in the oven before serving.
- Ensure to peel and evenly chop the apples for consistent cooking and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
