Servings 8 servings
Ingredients
- 2 Tablespoons unsalted butter
- 4 medium Granny Smith apples, peeled, cored and diced into 1-inch cubes
- 1 Tablespoon lemon juice
- 4 large eggs
- 2 cups half-and-half
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 Tablespoon allspice
- 1 teaspoon salt
- 1 cup sugar
- 1 cup brown sugar
- 8 cups brioche bread, cubed
- Whipped cream or ice cream, for serving
- Homemade or store-bought caramel sauce, for serving
Instructions
- Preheat the oven to 350°F.
- Grease a 13x9-inch baking pan with the butter and set it aside.
- In a medium bowl, toss together the apples and lemon juice.
- In a separate large bowl, whisk together the eggs, half-and-half, vanilla extract, cinnamon, allspice, salt, sugar and brown sugar. Add the brioche bread to the bowl and fold until the bread is well coated then fold in the apples.
- Pour the bread mixture into the prepared baking dish, including any remaining liquids, and spread it into an even layer. Cover the dish securely with plastic wrap and refrigerate it for a minimum of 1 hour or up to overnight.
- When ready to serve, remove the baking dish from the fridge, discard the plastic wrap and bake it until it is set and golden brown on top, 25 to 30 minutes. Allow the bread pudding to cool for at least 30 minutes before serving with whipped cream or ice cream and a drizzle of caramel sauce.
Notes
- Day-old bread works best. If yours is fresh, cube it and bake at 300°F for 10 minutes to dry it out.
- I drizzle mine with homemade bourbon caramel sauce, but any store-bought caramel works, too.
- To make ahead: Assemble the bread pudding up to 24 hours in advance, cover and refrigerate. Let sit at room temp while the oven preheats, then bake as directed.
- To store leftovers: Refrigerate leftovers up to 4 days.
- To freeze: Cool the bread pudding completely, then wrap the whole dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge, then warm in the oven at 325°F until heated through, about 15 minutes for slices or 25–30 minutes for a full pan.
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