Apple Bread Pudding with Bourbon Caramel Sauce Recipe
Introduction
Apple Bread Pudding is a comforting dessert that combines tender brioche, warm spices, and soft baked apples. Topped with a rich bourbon sauce, this dish is perfect for cozy family gatherings or a special occasion treat.
Ingredients
- 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
- Step 1: Preheat the oven to 350°F and grease a 9 x 13-inch casserole dish. Spread the bread cubes evenly on a baking sheet and bake until lightly toasted, about 10 minutes.
- Step 2: In a medium saucepan over medium heat, combine the apples, brown sugar, butter, vanilla extract, cinnamon, and salt. Cook, stirring occasionally, until the apples are soft and the sugar has melted, about 5 minutes. Remove from heat.
- Step 3: In a large bowl, whisk together the milk, eggs, and sugar until smooth.
- Step 4: Place the toasted bread cubes in the prepared casserole dish and pour the apple mixture on top. Gently toss with a large spoon or spatula to distribute evenly.
- Step 5: Pour the milk and egg mixture over the bread and apples. Let the casserole sit at room temperature for 15 minutes to allow the bread to soak up the liquid.
- Step 6: Bake the bread pudding until set and golden on top, about 40 minutes. The center should be firm when tested with a knife or toothpick.
- Step 7: While the pudding bakes, make the bourbon sauce. In a small saucepan over medium heat, melt the brown sugar and butter together, stirring until smooth, about 4 to 5 minutes.
- Step 8: Stir in the heavy cream and cook for 1 to 2 minutes. Remove from heat, then stir in the bourbon. Let the sauce simmer for 1 minute, stirring occasionally as it cools to prevent separation.
- Step 9: Serve the bread pudding warm with the bourbon sauce poured over the top.
Tips & Variations
- Use slightly stale bread for better texture as it absorbs the custard more effectively.
- Swap the bourbon for maple syrup or caramel sauce for a non-alcoholic version.
- Add chopped nuts like pecans or walnuts to the apple filling for extra crunch.
- Try adding raisins or dried cranberries to the bread mixture for a fruity twist.
Storage
Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm. The bourbon sauce can be kept in an airtight container in the fridge for up to a week and should be gently reheated before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of bread?
Yes, brioche or challah work best due to their richness and texture, but you can also use French bread or a hearty white bread. Avoid very dense or whole grain breads as they may not soak up the custard as well.
Can I prepare this recipe ahead of time?
Absolutely. You can assemble the bread pudding a few hours ahead, cover it, and refrigerate. Let it come to room temperature before baking and add extra time to the baking if needed.
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Apple Bread Pudding with Bourbon Caramel Sauce Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Apple Bread Pudding is a comforting and decadent dessert featuring toasted brioche bread cubes combined with tender cinnamon-spiced apples soaked in a rich custard. Topped with a luscious homemade bourbon sauce, it’s the perfect warm treat for any occasion.
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 and prepare dish: Preheat your oven to 350°F. Grease a 9 x 13-inch casserole dish to prevent sticking and set aside.
- Toast the bread: Spread the 1-inch cubes of brioche or challah bread evenly on a baking sheet. Bake in the preheated oven for about 10 minutes until the bread is lightly toasted, which helps it absorb the custard better without becoming too soggy.
- Make the apple filling: While the bread is toasting, combine the chopped apples, 1/2 cup light brown sugar, 4 tablespoons unsalted butter, vanilla extract, cinnamon, and salt in a medium saucepan over medium heat. Stir and cook until the apples become soft and the sugar has melted, approximately 5 minutes. Remove from heat and set aside.
- Assemble the bread pudding: In a large bowl, whisk together the whole milk, eggs, and sugar until fully combined. Place the toasted bread cubes in the greased casserole dish. Pour the warm apple filling over the bread. Use a large spoon or spatula to gently toss and mix the bread and apple mixture until evenly distributed. Pour the egg and milk custard evenly over the bread and apples. Allow the mixture to sit at room temperature for 15 minutes so the bread absorbs the liquid thoroughly.
- Bake the pudding: Bake the assembled bread pudding in the oven for about 40 minutes, or until the custard is set and the top is golden brown. You can test doneness by inserting a sharp knife or toothpick in the center; it should come out clean without wet batter.
- Prepare the bourbon sauce: While the pudding bakes, make the sauce by combining the brown sugar and butter in a small saucepan over medium heat. Stir continuously until the sugar melts and the butter is fully incorporated, about 4 to 5 minutes. Add the heavy cream and stir for another 1 to 2 minutes over heat. Remove from the heat and stir in the bourbon. Let the sauce simmer gently for 1 minute, then remove from heat. Stir the sauce every 1 to 2 minutes as it cools to keep it smooth and prevent the butter from separating.
- Serve: Once the bread pudding finishes baking, pour the warm bourbon sauce generously over the top to serve. Enjoy your warm, rich apple bread pudding right away.
Notes
- Use day-old brioche or challah bread for best absorption without becoming mushy.
- Adjust bourbon quantity in the sauce to your preference or substitute with vanilla extract for a non-alcoholic version.
- Letting the assembled pudding sit before baking allows the bread to soak up the custard, ensuring a moist center.
- For added texture, consider sprinkling chopped nuts or raisins over the pudding before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple bread pudding, bread pudding recipe, bourbon sauce, autumn dessert, fall recipes, cinnamon apple dessert
