Bourbon Apple Bread (Print Version)

# Ingredients:

→ Bread Layer

01 - Challah or brioche bread, about 1 pound, cut into cubes roughly an inch wide
02 - 2 and a half cups of milk (whole)
03 - 4 eggs, large
04 - Half a cup of granulated sugar

→ Apple Mix

05 - 3 apples, big ones, peeled and diced
06 - Brown sugar, 1/2 cup packed
07 - 4 tablespoons of butter (unsalted)
08 - 1 teaspoon cinnamon powder
09 - 1 teaspoon of vanilla
10 - A small pinch of salt, about 1/4 teaspoon

→ Bourbon Topping

11 - Brown sugar, light, 1 cup
12 - A half stick (1/2 cup) of butter, unsalted
13 - 1/4 cup heavy cream
14 - Bourbon, 3 tablespoons

# Instructions:

01 - Turn your oven to 350°F and grease the bottom and sides of a 9x13-inch dish.
02 - Lay the bread pieces on a sheet pan. Bake for about ten minutes till it gets a light golden shade.
03 - Heat apples, butter, sugar, vanilla, cinnamon, and salt in a pot. Stir it around for 5 mins until the apples soften.
04 - In a bowl, whisk the eggs, sugar, and milk till smooth and blended.
05 - Put the bread in the dish with the apples. Pour the custard over. Wait 15 minutes so the bread soaks it up.
06 - Bake for about 40 minutes till the top turns golden and it feels set.
07 - Simmer sugar, butter, and cream till thickened in a pot. Stir in bourbon. Spoon it over the pudding while warm.

# Notes:

01 - Stale bread works fine even without toasting it.
02 - Store it in your fridge for up to four days.
03 - Tastes best when warm with the bourbon topping.

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