Apple Bread Pudding

This recipe for apple bread pudding is a seasonal twist on a traditional dessert. It is warm, custardy, and sprinkled with cinnamon. Pour on some brown sugar-bourbon sauce to make it more special.

Ingredients :

The bread pudding's sake

• 1 pound of 1-inch-thick cubes of brioche or challah bread

• Peeled and cut into 1/2-inch pieces, three big apples

• A half-cup of light brown sugar

• Unsalted butter, 4 tablespoons

• Vanilla extract, 1 teaspoon

• 1 cinnamon stick

• 2 1/2 cups whole milk, 1/4 teaspoon salt

• Four big eggs

• 50 g of sugar

The bourbon sauce is for

• Light brown sugar, 1 cup

• A half-cup of unsalted butter

• 1/fourth cup heavy cream

• 3 teaspoons of whiskey

STEPS :

     1. The oven to 350 degrees Fahrenheit :

A 9 x 13-inch casserole dish should be greased.

     2. The bread is toasted :

The bread cubes should be equally distributed on a baking sheet. For about 10 minutes, bake in the oven until just barely browned.

     3. How to make apple filling :

In the meantime, place a medium saucepan over medium heat and add the chopped apples, brown sugar, butter, vanilla, cinnamon, and salt. For about 5 minutes, stir and simmer the mixture until the apples are tender and the sugar has dissolved. Heat has been removed; set aside.

     4. Put the bread pudding together :

Combine the milk, eggs, and sugar in a big bowl.

The prepared casserole dish should now include the bread cubes. On top, spread the apple filling. Toss the bread pieces and apple filling together with a large spoon or rubber spatula until they are well spread. On top, add the egg and milk combination.

Before baking, let the bread lie at room temperature for 15 minutes to allow the bread to soak up the majority of the liquid.

     5. Bake :

Bake for about 40 minutes, or until the liquid has set and the bread on the casserole's top is golden brown. A sharp knife or toothpick put in the center of the bread pudding should come out clean once it has finished baking.

     6. Make the sauce, then plate it :

Make the sauce while the bread pudding is baking. Brown sugar and butter are combined in a small pan over medium heat. 4 to 5 minutes of stirring is required to melt the brown sugar.

While stirring the mixture for 1 to 2 minutes over heat, add the heavy cream. After adding the bourbon, boil the sauce for one minute. Get rid of the heat. Mix the sauce every one to two minutes as it cools to stop the butter from separating.

Warm the bread pudding by pouring the sauce over it.

Consider including the sauce with each serving of bread pudding if you won't be consuming the entire batch at once. Any extra bread pudding and sauce should be kept separately in the refrigerator for up to 4 days.

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