Apple Bread Pudding with Bourbon Caramel Sauce

  • Active Time 30m
  • Total Time 1h 35m

Serves 4

ingredients

  • For the Pudding:
  • 2 cups milk
  • 2 eggs
  • 1/2 cup lightly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 4 cups day-old bread, cut into 1/2-inch cubes
  • 1 Granny Smith apple, peeled, cored, thinly sliced and coarsely chopped
  • 1/2 cup raisins (optional)
  • 1 tablespoon unsalted butter
  • For the Caramel Sauce:
  • 10 tablespoons lightly packed brown sugar
  • 5 tablespoons unsalted butter
  • 2 1/2 tablespoons bourbon
  • 2 1/2 tablespoons heavy cream

directions

TO MAKE THE PUDDING: In a small saucepan, over high heat, bring the milk just to a boil. Remove from the heat and set aside to cool.

In a large bowl, whisk together the eggs, brown sugar, cinnamon, nutmeg, vanilla and lemon juice. Slowly whisk the milk into the egg mixture. Add the bread, apple and raisins into the egg mixture and stir to combine ingredients. Let the bread sit for 30 minutes, occasionally pressing the bread cubes into the liquid to saturate them, until the bread absorbs most of the custard. Preheat the oven to 350 degrees F.

Butter a round or square baking dish that is 8 inches in diameter and 2 inches deep. Pour the pudding into the dish and place into a large roasting pan. Place the pan in the oven and pour in enough boiling water into the roasting pan so that it reaches halfway up the baking dish to create a water bath. Bake the bread pudding for 40-50 minutes, or until the pudding is set. Remove from the oven and cool for 5 minutes.

FOR THE CARAMEL SAUCE: In a medium deep saucepan over high heat, melt the brown sugar and butter together, stirring constantly. Cook until the sugar and butter have completely melted. Remove the pan from the heat and add the bourbon. Stir until the bubbles subside. Mix in the heavy cream and set aside.

When ready to serve, cut the pudding into 4 equal portions. Pour some of the sauce onto 4 dessert plates and place the bread pudding on top. Serve warm.

Recipe courtesy of The Grouse Mountain Grill in Beaver Creek, Colorado. Executive Chef Rick Kangas

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 4411

nutrition information per serving

600 calories; 28g total fat; 175mg cholesterol; 324mg sodium; 73g carbohydrates; 3g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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