Cubed brioche soaked in spiced custard with sautéed apples and baked until golden; topped with warm caramel sauce.
Brioche or challah is ideal because it absorbs custard without becoming mushy; avoid dense sandwich bread. Sauté apples just before assembling to prevent browning and loss of texture.
For a richer custard, substitute half-and-half for milk. Caramel can be made up to 2 days ahead and reheated gently over low heat before serving.
Ingredients
Scale
Measurement units
- 8 oz brioche or challah bread
- 3 medium granny smith apples
- 4 tbsp unsalted butter (2 tablespoons plus 2 tablespoons, divided)
- ½ cup granulated sugar (2 tablespoons plus 6 tablespoons, divided)
- 1 ½ cup whole milk
- 1 cup heavy cream (¾ cups plus ¼ cups, divided)
- 4 whole large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- 2 tbsp water (for caramel)
Ingredients
Scale
Measurement units
- 8 oz brioche or challah bread
- 3 medium granny smith apples
- 4 tbsp unsalted butter (2 tablespoons plus 2 tablespoons, divided)
- ½ cup granulated sugar (2 tablespoons plus 6 tablespoons, divided)
- 1 ½ cup whole milk
- 1 cup heavy cream (¾ cups plus ¼ cups, divided)
- 4 whole large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- 2 tbsp water (for caramel)
Instructions
Preheat oven and prepare baking dish
Preheat oven to 350°F.
Lightly butter a 9-by-13-inch baking dish and set aside.
Equipment: 9-by-13-inch baking dish, oven
Sauté apples
Melt unsalted butter (2 tablespoon) in a large skillet over medium-high heat.
Add 3 medium sliced apples and granulated sugar (2 tablespoon); sauté, stirring occasionally, until apples are just tender and edges are lightly caramelized, about 5–7 minutes.
Remove from heat and set aside.
Equipment: large skillet, medium saucepan
Prepare custard
In a medium saucepan, heat whole milk (1 ½ cup) and heavy cream (¾ cup) over medium heat until steaming but not boiling, about 5 minutes.
In a large bowl, whisk together large eggs, vanilla extract (1 teaspoon), ground cinnamon (½ teaspoon), ground nutmeg (¼ teaspoon), and kosher salt (¼ teaspoon) until combined.
Slowly pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs; whisk until smooth.
Equipment: medium saucepan, whisk
Assemble pudding
Spread 8 oz cubed brioche evenly in the prepared baking dish.
Scatter the sautéed apples over the bread.
Pour the custard mixture over the bread and apples, pressing gently to submerge bread; let sit for 5 minutes to allow bread to absorb custard.
Equipment: 9-by-13-inch baking dish, instant-read thermometer
Bake pudding
Place the baking dish in the preheated oven and bake until the top is golden brown and the center is set but still slightly jiggly (160°F at center), about 40–45 minutes.
Remove from oven and let rest for 5 minutes.
Equipment: oven, 9-by-13-inch baking dish
Prepare caramel sauce
In a medium saucepan, combine granulated sugar (6 tablespoon) and water (2 tablespoon) over medium heat; do not stir, but gently swirl the pan occasionally until sugar dissolves and turns deep amber, about 6–8 minutes.
Remove from heat and carefully add unsalted butter (2 tablespoon) and heavy cream (¼ cup), stirring gently until smooth (mixture will bubble); let cool for 1 minute.
Equipment: medium saucepan
Finish and serve
Spoon warm bread pudding into serving bowls and drizzle generously with warm caramel sauce.
Equipment: instant-read thermometer
Before you cook
Cook notes
- • Brioche or challah is ideal because it absorbs custard without becoming mushy; avoid dense sandwich bread.
- • Sauté apples just before assembling to prevent browning and loss of texture.
- • Custard should reach 160°F at the center for food safety; a slight jiggle in the middle is normal and desired.
- • Caramel can be made up to 2 days ahead and reheated gently over low heat before serving.
- • Bread pudding is best served warm, within 2 hours of baking, but may be reheated covered in a 300°F oven for 10–15 minutes.
- • For a richer custard, substitute half-and-half for milk.
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