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Every time I make this apple bread pudding, the house fills with the most incredible cinnamon-apple aroma that reminds me of fall baking with my grandmother. I discovered this recipe one autumn when I had too many apples and some leftover brioche that was getting stale. Now it's become our family's most requested comfort dessert, especially on chilly evenings when we need something warm and cozy.
Why This Recipe Works
The magic happens when those chunks of bread soak up the rich custard, while the apples release their juices during baking. That brown sugar bourbon sauce? It takes everything over the top! The combination of sweet, custardy bread and tender apple pieces creates this amazing comfort food that's fancy enough for company but easy enough for a Sunday night dessert.
Essential Ingredients
- The Bread: 6 cups stale bread (French, brioche, or challah) the drier the better for soaking up all that custard
- Fresh Apples: 2 large ones, I love using Honeycrisp for sweetness or Granny Smith for tartness
- The Custard Base: Eggs, whole milk, and heavy cream create that rich, silky texture
- Sweeteners: Mix of granulated and brown sugar for depth of flavor
- Spices: Warm cinnamon and nutmeg make everything cozy For that amazing sauce:
- Butter and Brown Sugar: Creates a caramel-like base
- Heavy Cream: Makes it silky smooth
- Bourbon: Optional but adds such amazing flavor
- Pinch of Salt: Balances all the sweetness
Step-by-Step Instructions
- Prep Your Pan
- Get your oven warming to 350°F and grease that 9x13 dish don't skip this step!
- Make the Custard
- Whisk those eggs, milk, cream, sugars, vanilla, and spices until they're dancing together nicely. This is where all the flavor starts!
- The Soaking Stage
- Toss your bread cubes and apple pieces in that custard mixture. Give them a good 15-minute soak it's like a spa day for bread!
- Time to Bake
- Pour everything into your prepared dish and let it bake until golden and puffy, about 45-50 minutes. You'll know it's done when the center feels set but still has a slight jiggle.
- That Glorious Sauce
- While your pudding bakes, make the sauce. Melt butter and brown sugar together, then add cream and bourbon if you're using it. Let it bubble away until it's thick and dreamy.
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Tips for Success
Want to know my secrets for the best bread pudding? Let your bread get really stale first - fresh bread just doesn't soak up the custard as well. And those apples? Cut them in even pieces so they cook uniformly. Don't skip that 15-minute soaking time - it's crucial for texture. And here's my favorite tip: warm your milk and cream slightly before mixing with the eggs - it helps everything blend better!
Make It Your Own
This recipe is so flexible! Try pears instead of apples, add some dried cranberries or chopped nuts for extra texture. Not a bourbon fan? Use vanilla or maple syrup in the sauce instead. Sometimes I add a handful of butterscotch chips to the mixture right before baking - they create these amazing little pockets of gooey goodness!
Make-Ahead Magic
Here's a great brunch party trick: assemble everything the night before and pop it in the fridge. The next morning, just let it come to room temperature while your oven heats up, then bake as usual. The sauce can be made ahead too - just warm it gently before serving. Your morning self will thank you!
Serving Ideas
While this pudding is heavenly just drizzled with the bourbon sauce, try serving it with a scoop of vanilla ice cream for the ultimate hot-and-cold dessert experience. For brunch, I'll sometimes add a dollop of whipped cream and a sprinkle of extra cinnamon. It's also amazing with caramel sauce if you're skipping the bourbon version!
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Troubleshooting Tips
If your pudding comes out too wet, your bread probably wasn't stale enough. Too dry? You might have baked it a bit too long. If the top is browning too quickly, just tent it with foil. And if your sauce separates, just keep whisking over low heat - it'll come back together like magic!
Frequently Asked Questions
- → Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding up to a day ahead. Store the pudding and sauce separately in the fridge, then reheat before serving.
- → What type of apples work best in this recipe?
Firm, tart-sweet apples like Honeycrisp, Granny Smith, or Braeburn work great. They hold their shape while cooking and provide good flavor balance.
- → Can I skip the bourbon in the sauce?
Yes, you can omit the bourbon and still have a delicious caramel sauce. You can add a splash of vanilla extract instead for extra flavor.
- → Why do I need to toast the bread first?
Toasting the bread helps it absorb the custard mixture better. If you're using stale bread that's already dry, you can skip this step.
- → How do I know when the bread pudding is done?
The pudding is done when a knife inserted in the center comes out clean and the top is golden brown. The custard should be set but still moist.
Conclusion
A delightful dessert that brings together the warmth of baked apples, the richness of brioche, and the complexity of a bourbon sauce. Ideal for autumn gatherings and special occasions.