Bourbon Apple Pudding (Print Version)
# Ingredients:
→ Pudding Mixture
01 -
1/2 cup sugar
02 -
4 big eggs
03 -
2 1/2 cups whole milk
04 -
1 loaf of brioche or challah, cut into chunks about an inch wide
→ Apples Layer
05 -
1/4 teaspoon salt
06 -
1 teaspoon cinnamon
07 -
1 teaspoon vanilla
08 -
4 tablespoons butter, unsalted
09 -
1/2 cup light brown sugar
10 -
3 big apples, peeled and diced
→ Bourbon Topping
11 -
3 tablespoons bourbon
12 -
1/4 cup cream, heavy
13 -
1/2 cup unsalted butter
14 -
1 cup light brown sugar
# Instructions:
01 -
Set oven to 350°F and grease up a casserole dish that’s 9x13 inches.
02 -
Put bread cubes on a baking tray, then bake for around 10 minutes until they’re slightly crispy.
03 -
In a pot, warm up apples, butter, brown sugar, vanilla, cinnamon, and salt. Stir often and cook for about 5 minutes until soft.
04 -
In a big bowl, whisk together the milk, eggs, and sugar until combined.
05 -
Spread bread chunks and cooked apples in the prepared dish. Pour over the custard and leave it to soak for 15 minutes.
06 -
Put in the oven and bake for around 40 minutes, or until the top looks golden and it’s set.
07 -
Simmer sauce ingredients in a pot till thick. Stir in bourbon at the end. Serve warm over the dessert.
# Notes:
01 -
Works great if the bread is a little old, no toasting needed.
02 -
Keep in the fridge for up to 4 days.
03 -
Tastes best warm with bourbon sauce drizzled on top.