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
- Bread: Brioche is my favorite, but challah or French bread work well, too. For the best texture, use slightly stale bread. If yours is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for about 10 minutes.
- Caramel sauce: I drizzle mine with homemade bourbon caramel sauce, but any store-bought caramel works, too.
- How to tell when it's done: The top should be golden brown and the center should be set but still soft and custardy. If the center looks wet or runny, continue baking, checking every few minutes.
- 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. Cover with foil and warm in a 325°F oven until heated through. Individual portions can also be reheated in the microwave.
- To freeze: Cool the bread pudding completely, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat covered with foil in a 325°F oven until warmed through.
- ★ Did you make this recipe? Don't forget to give it a star rating below!