Apple Bread Pudding (Print Version)

# Ingredients:

01 - Brioche or challah bread - 1 pound, cut in 1-inch cubes.
02 - Large apples - 3, peeled and cut in 1/2-inch pieces.
03 - Light brown sugar - 1/2 cup (for filling).
04 - Unsalted butter - 4 tablespoons (for filling).
05 - Vanilla extract - 1 teaspoon.
06 - Ground cinnamon - 1 teaspoon.
07 - Salt - 1/4 teaspoon.
08 - Whole milk - 2 1/2 cups.
09 - Large eggs - 4.
10 - White sugar - 1/2 cup.
11 - Light brown sugar - 1 cup (for sauce).
12 - Unsalted butter - 1/2 cup (for sauce).
13 - Heavy cream - 1/4 cup.
14 - Bourbon - 3 tablespoons.

# Instructions:

01 - Heat oven to 350°F. Grease a 9x13-inch baking dish. Spread bread cubes on a baking sheet and toast until light golden, about 10 minutes.
02 - Mix apples, brown sugar, butter, vanilla, cinnamon, and salt in a pan. Cook on medium heat until apples soften, about 5 minutes.
03 - Whisk milk, eggs, and sugar in a bowl until well combined.
04 - Put toasted bread in baking dish, add apple mixture, and toss gently. Pour custard over top. Let sit 15 minutes to soak.
05 - Bake until golden and set, about 40 minutes. Test with a knife - it should come out clean.
06 - Melt brown sugar and butter in a pan. Add cream and stir 2 minutes. Mix in bourbon, simmer 1 minute. Stir occasionally while cooling.

# Notes:

01 - Use stale bread to skip toasting step.
02 - Store leftovers and sauce separately.
03 - Can be made ahead and reheated.

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