Apple Bread Pudding with apple brandy sauce

A casserole dish filled with Apple Bread Pudding

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Apple Bread Pudding with apple brandy sauce

Comforting, cozy and delicious Apple Bread Pudding

Prep Time30

Cook Time1 15

Resting Time15

Total Time2

Course: Dessert

Cuisine: American

Keyword: apple, dessert, pudding, sauce

Servings:

Calories: 653kcal

Author: Tricia

Ingredients

1 pound Loaf challah cut into 1-inch cubes
3 tablespoons unsalted butter
2 Granny Smith apples peeled, cored and diced
½ cup granulated sugar
2 tablespoons water
2 tablespoons apple brandy
8 egg yolks
1 cup brown sugar packed
4 cups half and half
½ cup whole milk
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract
¼ teaspoon salt
2 tablespoons coarse sugar
2 tablespoons unsalted butter melted
Apple Brandy Sauce or ice cream for serving

Instructions

Preheat oven to 300°F. Place the challah cubes on a large rimmed baking sheet and toast until golden and crisp, about 30 minutes stirring halfway through. Set aside. Increase oven temperature to 325°F.
Grease a 2 quart baking dish (or two smaller casserole dishes) and set aside.
While the bread is toasting prepare the apple mixture. Heat a medium saucepan over medium heat and add 3 tablespoons of butter. Once melted, add the apples, granulated sugar and 2 tablespoons water. Cook, stirring frequently, until the apples are softened, about 15 minutes. Add the apple brandy and stir until the sauce is syrupy, about 1 minute. Remove from the heat.
Layer half the toasted bread cubes in the prepared pan. Using a slotted spoon, scoop out half the apples and spread evenly over the bread. Add the remaining bread to the pan, then top with the remaining drained apples. Reserve the apple juice and set aside.
In a large mixing bowl with a spout, whisk together the egg yolks, brown sugar, half & half, milk, cinnamon, nutmeg, vanilla and salt. Add the reserved apple juice and whisk again to combine.
Slowly pour the egg mixture over the bread and apples. Gently press down on the bread using the back of a spatula to ensure all pieces are moistened. Allow the mixture to soak for 15-20 minutes. Cover the pan with foil and bake for 45 minutes.
Remove the foil from the pudding, drizzle with 2 tablespoons melted butter, then sprinkle with 2 tablespoons coarse sugar. Return to the oven and bake, uncovered, for 20 to 25 minutes.
Remove from the oven and cool on a rack for 30 minutes (or more) before serving. Store leftovers in the refrigerator. Serve with Apple Brandy Sauce or ice cream if desired.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition