Bread Pudding with Apples
A deliciously sweet dessert of cinnamon apples topped with bread cubes and a vanilla custard, baked until creamy and served with caramel.
Servings 8 servings
Ingredients
- 1.5 pounds Granny Smith apples about 4 or 5
- ¼ cup unsalted butter
- ½ cup sugar or light brown sugar
- ½ teaspoon cinnamon or apple pie spice
- 1 tablespoon lemon juice
- ⅓ cup raisins, dried cranberries, chopped walnuts or pecans optional
- 1 pound brioche Pandoro bread, Finnish pulla or challah, homemade or store-bought
- 1 cup whole milk
- 1 cup heavy cream double cream also works
- 2 large eggs
- 1 egg yolk
- caramel sauce homemade dulce de leche or crème anglaise (custard sauce) for serving
Instructions
- Have ready a rectangular 11x7-inch (28x43cm) ovenproof dish in which you will serve the pudding. I like ceramic dishes, but glass also works. Remember that the bread pudding will be served directly from the dish, so choose one you like to put on the table.
For the apples:
- Peel, core, and cut 1.5 pounds Granny Smith apples into wedges.
- Partially cooked apples: melt ¼ cup unsalted butter in a large skillet over medium-high heat. Add apples and sprinkle ½ cup sugar on top. Stir with a wooden spoon or spatula and cook for about 3 minutes, until they begin to caramelize here and there. Do not let them turn too dark or too soft. Remove from heat, add ½ teaspoon cinnamon and 1 tablespoon lemon juice and arrange them in the prepared dish.
- Scatter ⅓ cup raisins, dried cranberries, chopped walnuts or pecans over if using them.
- Trim 1 pound brioche and cut it into big chunks or cubes.
- Arrange the bread on top of the apples. It will be uneven.
- Stir to combine 1 cup whole milk, 1 cup heavy cream, 2 large eggs and 1 egg yolk in a medium bowl or pitcher. Do not beat.
- Pour mixture slowly over bread, gently pressing down to absorb the liquid.
- Let it soak at room temperature for about 15 minutes, pressing a few times so that the bread absorbs as much of the milk mixture as possible before going into the oven.
- Preheat oven to 350ºF (180°C).
- Bake for about 40 minutes, until the liquid is absorbed and the crust is golden. Check the inside by lifting the bread with a fork. You don't want liquid, but it's fine if not completely set.
- Let rest for a few minutes on a wire rack.
- Serve warm or at room temperature with caramel sauce, homemade dulce de leche or crème anglaise (custard sauce). For a showstopper dessert, add a dollop of whipped cream or vanilla ice cream and pour the sauce over it.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Apples: if you want crunchier apples, cut them in thicker wedges (about 6 slices from each half apple), and if you like very cooked fruit, slice them with a mandoline.
Flavorings: I love cinnamon, vanilla, and lemon because they go so well with lemon, but let your palate decide. Orange, apple pie spice mix, even a dash of cardamom if you're familiar with it also work.
Add-ins: several ingredients, such as raisins, walnuts, pecans, and cranberries, can be added to the apple layer. Use ¼ or ⅓ cup (total) of one of them or a mix.
