Apple Bread Pudding

Two parts to this recipe

1. Apples: are cooked in a skillet, so they caramelize a little and add more flavor to the dessert.
2. Bread pudding: the bread layer is simple and traditional and uses an egg mixture, similar to a custard. The main difference is that it uses some sort of egg and/or sweet bread (today is Pandoro bread that I had leftover from the holidays, but brioche, challah, or Finnish Pulla also work).

Together, both layers are magic!

Ingredients

• Apples: Granny Smith apples, the green ones, are a must to balance out the richness and sweetness from the rest of the ingredients.
• Bread: use any sweet/eggy/buttery leftover bread you like, such as Pandoro (I had some leftover from the holidays), Challah, Brioche, or Pulla. They are softer and sweeter than the regular white bread used in old-fashioned bread pudding, so consider when adding sugar.
• Unsalted butter.
• Sugar: white granulated or light brown sugar, both work well.
• Milk and cream: the combination makes this dessert rich and creamy. I use full fat, but low-fat milk can be used. I don't recommend the same for the cream, though.
• Eggs: they are essential for the structure of this dessert. Otherwise, the liquid will never firm up. The extra yolk adds richness.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Mc Cormick culinary cinnamon. 
• Citrus juice and zest: I like adding some lemon or orange to cut the sweetness. But it's optional.

How to make bread pudding

Making this sweet casserole dish is easy and quick since the bread cubes don't need to soak a long time before baking, as sometimes happens when using stale French bread.

Apple mixture

The first layer consists of apple slices lightly cooked in butter, sugar, and cinnamon. This step adds more flavor and color, and it's worth it.

The bread mixture

A few important comments about what bread to use and how to cut it.

• Types of bread to use: as mentioned before, we use egg-based bread, like Italian Pandoro bread, challah, Scandinavian pulla, or brioche bread, but favorites like cinnamon bread also work.
• Bread cubes: they're easier and faster to soak, and some tips are exposed during baking, so they get crunchy. This adds great texture to the final dessert, which is very creamy. The result is way better than with large bread pieces or slices.
• Bread slices: I did try this version, and the custard took way too long to bake fully, and it just didn't work. So, I don't recommend slices. Cubes work much better.

The custard mixture

You only need to whisk or stir the custard, not beat it.

You want the eggs to be completely integrated but not incorporate extra air into the mixture so that it doesn't rise or puff too much during baking.

Baking it

The top will bake to a golden brown, especially with an egg-based bread, and it will look like it's done when the specified time in the recipe is up.

But, and this is a big but... always make sure the inside is creamy but completely set, fully baked. You don't want it to be still liquid because it means that the eggs are not set. It will be soupy and not good at all.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Apples: we use medium slices, and they soften just enough. But if you want crunchier apples, cut them into thicker wedges (about 6 slices from each half apple), and if you like very cooked fruit, I suggest you dice them.
• Topping: cut bread into cubes rather than slices. You'll get crunchier parts because they get more exposure as the apple dessert bakes. And the dessert will bake more evenly.
• Flavorings: I love cinnamon, vanilla, and lemon because they go so well with lemon, but let your palate decide. Orange, apple pie spice mix, and even a dash of cardamom work.
• Add-ins: several ingredients can be added to the apple layer, such as raisins, walnuts, pecans, and cranberries. Use ¼ or ⅓ cup (total) of one or a mix.
• Serving it: this is the ultimate apple dessert to serve warm with a scoop of vanilla ice cream and caramel drizzle. A delicious fall dessert! Before serving, I usually drizzle some dulce de leche sauce or caramel on top of the bread pudding in the baking dish.

Family style desserts

Bread puddings are baked in ceramic or glass dishes and then taken to the table. They are not removed from the pan. Similar to fruit cobblers and dump cakes.

What type of dish to use 

Choose a nice baking dish you like to showcase on the table.

For me, ceramic ones are the best. I use my favorite Emile Henry small ceramic rectangular dish or the medium Emile Henry ceramic dish (the size depends on the recipe) whenever possible, but they can be pricey.

There are several others, from rectangular ceramic dishes, and porcelain bakeware sets, to glass baking dishes or round ceramic baking dishes, that work just fine.

Also, a cast-iron skillet fits this type of dessert if you like a Southern style.