There’s something about bread pudding that is so comforting, isn’t there? This bread pudding is made especially more inviting because of the addition of apples and a bourbon caramel sauce. It’s like we packed an entire apple pie into this bread pudding!
The best part about this bread pudding (aside from the bourbon in the caramel sauce of course), is that it’ll even please those people who say they are not big dessert fans! It’s just the right amount of sweetness to end even the most extravagant summer meals.
Plus you can reheat the leftovers for breakfast the next day! Can you say “win win”?
Preheat the oven to 375 degrees. Spread the challah pieces evenly over a large rimmed backing sheet. Toast the bread for about 10 minutes, tossing at least once halfway through. Remove from oven and set aside.
In a large saute pan, melt the butter. Set 3 Tbsp aside in a small bowl. Add the apples and 1/3 cup sugar to the pan and cook over medium heat while stirring occasionally for approximately 15 minutes. Once the apples are golden brown and soft, stir in the cinnamon and nutmeg. Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, and vanilla with the remaining 2/3 cup sugar. Add the challah and apples and mix until everything is evenly coated. Let stand for about 5 minutes so the challah absorbs the custard.
Brush a 8”x11” pan with the 1 Tbsp of the reserved melted butter. Add the bread pudding to the pan and drizzle with the last 2 Tbsp melted butter. Bake for 50 minutes, or until the custard is set and the bread is golden brown. Allow to cool for about 10-15 minutes.
While the bread pudding is cooling, mix together the bourbon, brown sugar, half & half, and butter for the caramel sauce in a medium saucepan. Cook over low-medium heat while stirring for about 5 to 7 minutes until the mixture thickens. Add the vanilla and cook for an additional minute or so. Remove from heat and pour over the bread pudding. Serve warm.
Photos and recipe by Meghan Bassett