Apple Bread Pudding

12 standard portions

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Ingredients

• 4 medium apples (peeled and diced (Honeycrisp or Granny Smith work well))
• 2 tablespoons unsalted butter
• ⅓ cup brown sugar (packed)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 1 large loaf challah or brioche bread ((400-450g) cut into 1-inch cubes)
• 5 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ⅔ cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• ¼ cup unsalted butter
• ⅓ cup light brown sugar (packed)
• 2 tablespoons heavy cream

Method

1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes until softened.
3. Stir in the cornstarch and cook for 1 more minute until thickened. Remove from heat and stir in vanilla. Let cool slightly.
4. In a medium bowl, whisk together the eggs, milk, cream, sugar, cinnamon, and vanilla until smooth.
5. Place ⅓ of the bread cubes into the dish and press gently to compress.
6. Spoon ⅓ of the apple mixture evenly over the bread.
7. Add another ⅓ of the bread, press gently, and top with another ⅓ of the apples.
8. Finish with the remaining bread, saving the last portion of the apples for serving.
9. Pour the custard evenly over the entire dish. Press gently to help the bread absorb the liquid.
10. Let it sit for 10-15 minutes. Sprinkle with turbinado sugar if desired.
11. Bake uncovered for 45-50 minutes, or until the custard is set and the top is golden. The center should only jiggle slightly.
12. In a small saucepan, combine the butter, brown sugar, and cream. Cook over medium heat, stirring constantly until bubbly and smooth, about 2-3 minutes.
13. Spoon the reserved apples on top and drizzle with the warm brown sugar glaze just before serving.