Description
Warm custard-soaked bread, caramel-glazed apples, and the perfume of cinnamon—finished with a silky vanilla sauce that begs for slow spoonfuls. This cozy classic turns humble leftovers into pure indulgence, perfect for family gatherings, rainy afternoons, or a sweet solo treat.
Ingredients
Bread Pudding:
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6 cups day-old brioche or challah, cubed
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2 apples, peeled & diced (Honeycrisp or Granny Smith)
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4 large eggs (room temp)
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2 cups milk
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½ cup heavy cream
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½ cup brown sugar
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1 tsp cinnamon
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1 tsp vanilla extract
Vanilla Bean Sauce:
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1 cup heavy cream
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½ cup milk
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½ cup sugar (divided)
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3 egg yolks
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1 vanilla bean (or 1 tsp vanilla paste)
Instructions
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Prep: Heat oven to 350°F (175°C). Butter a 9×13″ baking dish.
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Assemble: Place bread cubes and apples in dish.
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Custard: Whisk eggs, milk, cream, brown sugar, cinnamon, and vanilla until smooth. Pour over bread; press down to soak. Rest 10–30 min.
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Bake: 40–45 min until golden and just set (center slightly jiggles).
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Sauce: Heat cream, milk, and half the sugar with split vanilla bean until hot. Whisk yolks with remaining sugar, then slowly stream in hot mixture. Return to heat; cook, stirring, until it coats the back of a spoon. Remove bean.
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Serve: Spoon pudding into bowls, drench with warm sauce, and garnish with powdered sugar or toasted pecans.
Notes
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Use stale bread for the best texture—fresh bread turns mushy.
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Let the custard soak in before baking for a creamier interior.
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To avoid curdled sauce, add hot cream mixture to yolks slowly and stir constantly.
- Prep Time: 15 min
- Cook Time: 45 min
Nutrition
- Calories: 360 cal Per Serving
- Fat: 18g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 8g