Apple Bread Pudding (Print Version)

# Ingredients:

→ Bread Pudding

01 - 3 big apples, peeled and diced into 1/2-inch bits
02 - 1 pound of challah or brioche, diced into 1-inch chunks
03 - 4 tablespoons of unsalted butter
04 - 1/2 cup of light brown sugar
05 - 1 teaspoon of cinnamon powder
06 - 1 teaspoon of vanilla flavoring
07 - 1/4 teaspoon of salt

→ Custard

08 - 4 large eggs
09 - 2 1/2 cups of whole-fat milk
10 - 1/2 cup of granulated sugar

→ Bourbon Sauce

11 - 1/2 cup unsalted butter
12 - 1 cup packed light brown sugar
13 - 3 tablespoons of bourbon whiskey
14 - 1/4 cup of rich cream

# Instructions:

01 - Preheat the oven to 350°F. On a baking tray, bake the bread pieces for about 10 minutes, until they're lightly toasted.
02 - In a hot pan, cook the apple cubes with butter, cinnamon, brown sugar, vanilla, and salt for around 5 minutes, letting them soften.
03 - Put milk, eggs, and sugar into a bowl, and whisk thoroughly until smooth and blended.
04 - Grease a 9x13-inch pan, layer the bread and apple mix inside, and pour the custard over it. Let the bread soak up the liquid for 15 minutes.
05 - Pop into the oven and bake for about 40 minutes, or until a knife inserted in the center comes out clean and the top is golden brown.
06 - In a pot, heat butter and brown sugar until bubbling. Pour in cream and stir for 2 minutes. Add bourbon and simmer for another minute.

# Notes:

01 - If using stale bread, toasting isn't needed.
02 - Keep the pudding and sauce in separate containers to store.
03 - You can prep it earlier and warm it up when ready to serve.

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