Apple Bread Pudding (Print Version)

# Ingredients:

→ Bread Pudding

01 - 1 pound brioche or challah bread, cut in 1-inch cubes
02 - 3 large apples, peeled and cut in 1/2-inch pieces
03 - 1/2 cup light brown sugar
04 - 4 tablespoons unsalted butter
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon salt

→ Custard

08 - 2 1/2 cups whole milk
09 - 4 large eggs
10 - 1/2 cup white sugar

→ 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 - Heat oven to 350°F. Toast bread cubes on baking sheet until light golden, about 10 minutes.
02 - Cook apples with brown sugar, butter, vanilla, cinnamon, and salt until softened, about 5 minutes.
03 - Whisk milk, eggs, and sugar until well combined.
04 - Combine bread and apple mixture in greased 9x13 dish. Pour custard over top. Let soak 15 minutes.
05 - Bake until golden and set, about 40 minutes, until knife comes out clean.
06 - Melt brown sugar and butter, add cream and stir 2 minutes. Add bourbon and simmer 1 minute.

# Notes:

01 - Can use stale bread to skip toasting
02 - Store pudding and sauce separately
03 - Can be made ahead and reheated

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