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
