Warm Apple Pudding (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 teaspoon ground cinnamon
02 -
3 large apples, diced into 1/2-inch pieces and peeled
03 -
1/4 teaspoon salt
04 -
1 pound brioche or challah, cubed into 1-inch pieces
05 -
4 tablespoons unsalted butter (for the filling)
06 -
1/2 cup brown sugar (for the filling)
07 -
1 teaspoon vanilla extract
→ Custard
08 -
1/2 cup granulated sugar
09 -
2 1/2 cups of whole milk
10 -
4 eggs, large
→ Bourbon Sauce
11 -
3 tablespoons bourbon whiskey
12 -
1 cup packed brown sugar
13 -
1/4 cup heavy cream
14 -
1/2 cup butter, unsalted
# Instructions:
01 -
Set the oven to 350°F. Place bread cubes on a baking sheet and toast lightly for 10 minutes until golden.
02 -
On medium heat, cook apples with butter, cinnamon, salt, vanilla, and brown sugar until tender, about 5 minutes.
03 -
Mix up the milk, sugar, and eggs in a bowl until they come together smoothly.
04 -
Butter a 9x13-inch dish and mix in the toasted bread with the cooked apples. Pour the custard on top and let it all soak for 15 minutes.
05 -
Bake for 40 minutes or until it turns golden and doesn’t jiggle when a knife is inserted.
06 -
Melt butter and brown sugar together. Stir in the cream for 2 minutes, then add bourbon and let it bubble for another minute.
# Notes:
01 -
Skip toasting if bread is already stale
02 -
Keep sauce and pudding in separate containers if storing
03 -
You can make this ahead of time and reheat before serving