Apple Bourbon Bread Pudding (Print Version)

# Ingredients:

→ Bread Pudding Base

01 - 1 pound brioche or challah bread, cut into 1-inch cubes
02 - 2 1/2 cups whole milk
03 - 4 large eggs
04 - 1/2 cup sugar

→ Apple Filling

05 - 3 large apples, peeled and chopped
06 - 1/2 cup light brown sugar
07 - 4 tablespoons unsalted butter
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon cinnamon
10 - 1/4 teaspoon salt

→ Bourbon Sauce

11 - 1 cup light brown sugar
12 - 1/2 cup unsalted butter
13 - 1/4 cup heavy cream
14 - 3 tablespoons bourbon

# Instructions:

01 - Preheat oven to 350°F and grease a 9x13-inch casserole dish.
02 - Spread bread cubes on a baking sheet and toast until lightly golden, about 10 minutes.
03 - Combine apples, brown sugar, butter, vanilla, cinnamon, and salt in a saucepan. Cook until apples soften, about 5 minutes.
04 - Whisk together milk, eggs, and sugar in a large bowl.
05 - Layer bread and apple mixture in prepared dish, then pour custard over top. Let sit 15 minutes.
06 - Bake for 40 minutes until set and golden brown on top.
07 - Combine sauce ingredients in a saucepan, simmer until thickened, then add bourbon. Serve warm over pudding.

# Notes:

01 - Can be made with stale bread without toasting
02 - Stores in refrigerator for up to 4 days
03 - Best served warm with bourbon sauce

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