Description
This decadent Apple Bread Pudding with Bourbon Sauce features tender brioche bread and spiced, caramelized apples baked to golden perfection. The rich custard soaks the bread thoroughly, while the warm bourbon sauce adds a luscious, boozy finish. Ideal for a comforting dessert or special occasion treat.
Ingredients
Scale
Bread Pudding
- 1 pound brioche or challah bread, cut into 1-inch cubes
- 3 large apples, peeled and chopped into 1/2-inch pieces
- 1/2 cup light brown sugar (for apples)
- 4 tablespoons unsalted butter (for apples)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
Bourbon Sauce
- 1 cup light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 3 tablespoons bourbon
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch casserole dish to prevent sticking and ensure easy removal of the pudding.
- Toast bread cubes: Spread the bread cubes evenly on a baking sheet and toast them in the oven until lightly golden, about 10 minutes. This dries out the bread for better absorption of custard. If using stale bread, toasting can be skipped.
- Cook apple filling: In a medium saucepan over medium heat, combine the chopped apples, 1/2 cup light brown sugar, butter, vanilla extract, cinnamon, and salt. Stir and cook until the apples soften and the sugar melts completely, about 5 minutes. Remove from heat and set aside.
- Mix custard: In a large bowl, whisk together the whole milk, eggs, and granulated sugar until fully combined and smooth, forming the custard base.
- Assemble pudding: Place the toasted bread cubes into the prepared casserole dish. Pour the apple filling evenly over the bread cubes, gently stirring to distribute the apples throughout. Then pour the milk and egg custard mixture evenly over the bread and apples, ensuring all pieces are soaked.
- Rest assembly: Let the assembled bread pudding sit at room temperature for 15 minutes so the bread thoroughly absorbs the custard mixture.
- Bake pudding: Bake in the preheated oven until the custard sets and the top is golden brown, approximately 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Prepare bourbon sauce: While the pudding bakes, combine 1 cup light brown sugar and 1/2 cup butter in a small saucepan over medium heat. Stir constantly until sugar dissolves and butter melts, about 4-5 minutes. Add heavy cream, stirring for 1-2 minutes. Stir in bourbon and simmer the sauce for 1 minute. Remove from heat and continue stirring occasionally as it cools to prevent separation.
- Serve: Once the bread pudding is baked, drizzle warm bourbon sauce over individual servings. Serve immediately for optimal flavor and texture.
Notes
- For best results, use brioche or challah bread for their rich texture and flavor.
- Toasting the bread cubes helps prevent a soggy pudding by drying the bread for better custard absorption.
- If you prefer a non-alcoholic version, substitute bourbon with an equal amount of apple cider or additional vanilla extract.
- The bread pudding can be assembled a few hours ahead and refrigerated; bring to room temperature before baking.
- Leftovers can be reheated gently in the oven or microwave, but the sauce may need reheating separately.
