Apple Bread Pudding

This apple bread pudding is loaded with tangy apples, pillowy brioche and a rich vanilla custard, then drizzled with bourbon caramel sauce (or your favorite store-bought sauce). Plus, it’s make-ahead friendly and freezer-friendly for easy entertaining.

📝 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

1. 1Preheat the oven to 350°F.
2. 2Grease a 13x9-inch baking pan with the butter and set it aside.
3. 3In a medium bowl, toss together the apples and lemon juice.
4. 4In 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.
5. 5Pour 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.
6. 6When 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.