Drizzle with brown sugar bourbon sauce to take it over the top.
Its flavored with cinnamon, apples, and an irresistible brown sugar bourbon sauce.
Bread puddingis essentially the casserole version of French toast, so it makes a fun, decadent breakfast.
Simply Recipes / Hannah Zimmerman
Since this recipe yields 10 or more servings, its also an easy dessert for a large dinner party.
Apple bread pudding is the perfect way to use up stale bread or extra fruit from fall apple picking.
An added bonus: it fills your kitchen with the delightful scent of warm cinnamon and apples!
Simply Recipes / Hannah Zimmerman
The Best Apples For This Recipe
Use a firm, crisp apple variety for this recipe.
Granny Smith, Honeycrisp, Fuji, and Gala are all good options.
Avoid softer varieties like Macintosh and Macoun, as they will become mushy during the cooking process.
Simply Recipes / Hannah Zimmerman
Make the sauce and store it separately in the refrigerator.
Reheat the sauce in a saucepan over medium heat for 3 to 4 minutes.
Reheat it in the oven at 350F for 10 minutes, or in the microwave for 1 minute.
Simply Recipes / Hannah Zimmerman
Store the sauce separately in an airtight container in the fridge.
Spread the cubes of bread out evenly on a baking sheet.
Bake in the oven until lightly toasted, about 10 minutes.
Simply Recipes / Hannah Zimmerman
Stir and cook until the apples are soft and the sugar is melted, about 5 minutes.
Remove from heat and set aside.
In a large bowl, whisk together the milk, eggs, and sugar.
Simply Recipes / Hannah Zimmerman
Add the bread cubes to the prepared casserole dish.
Pour the apple filling on top.
Using a large spoon or rubber spatula, toss the bread chunks and apple filling together until evenly distributed.
Simply Recipes / Hannah Zimmerman
Pour the egg and milk mixture on top.
While the bread pudding is baking, prepare the sauce.
Combine the brown sugar and butter in a small saucepan over medium heat.
Simply Recipes / Hannah Zimmerman
Stir until the brown sugar is melted, 4 to 5 minutes.
Add the heavy cream and continue to stir the mixture over heat for 1 to 2 minutes.
Stir in the bourbon and let the sauce simmer for 1 minute.
Simply Recipes / Hannah Zimmerman
As the sauce cools, mix it every 1 to 2 minutes to prevent the butter from separating.
Pour the sauce over the bread pudding and serve warm.
Store any leftover bread pudding and sauce separately in airtight containers in the fridge for up to 4 days.
Simply Recipes / Hannah Zimmerman
Simply Recipes / Hannah Zimmerman
