Apple Bread Pudding with Bourbon Caramel Sauce is a fantastic dish to make ahead the night before for company or holiday breakfasts; also great for dessert.
I still get a couple of food magazines delivered to me each month; I enjoy reading actual magazines when I find a few moments to relax but it seems finding that time is harder and harder and they stack up.
So, not surprisingly, I can get behind and find myself grabbing an issue with recipes better suited for a different season. That’s how I happened upon this recipe for Apple Bread Pudding with Bourbon Caramel Sauce in the middle of December.
I recently started to read the Summer 2017 issue of Southern Living and this recipe using peaches sounded divine but alas…not a fresh peach in sight. So it took a nano second to decide that it would be equally good with apples.
If I’m honest this happened several weeks ago when we were smack dab in the middle of fall and while I made the dish and photographed it; other items took precedence and I’ve been remiss to not have shared this sooner.
I remember how my oldest daughter Emily loved bread pudding; she made sure to share that with me whenever she had some…at someone else’s house. It never appealed to me, the idea of bread and eggs and milk mixed until the bread was soaked and then baked. I apologize Emily.
The first time I tried it was a couple of years ago when I was inspired to try a recipe with booze in it. I know, I am a creature of habit but I like a bit more flavor than the cinnamon a lot of those old-fashioned standard recipes used to include.
So this works…bread pudding with apples and pecans and then topped with a caramel sauce. WITH bourbon in it? OK…I was game. And it delivered. I did make this for a holiday birthday breakfast but beyond special breakfasts or brunches I think it would be equally divine for dessert. That bourbon caramel sauce is a decadent touch for sure.
I’m reminded that years ago there were basically two types of apples available at the market. Red Delicious for eating fresh out of your hand, and Granny Smith for baking. While Red Delicious used to be fine, I never really enjoyed the tartness of those Granny Smith apples and now love that we can find a variety that work for both.
My favorite apple is a Honey Crisp; it is a great apple to munch on, not too sweet either but with a nice firm flesh that makes for a good bite. The best part is that it also holds up well when baking. In lieu of finding them, I usually resort to a Gala or Fuji apple; they are similar in that I like them both fresh and in baked desserts.
Even if it’s a bit late in the season, I still think it’s a great recipe to share now. I continue to see a wide range of apples at the market and more importantly? Most of the preparation is done the night before you plan to enjoy this dish for breakfast…makes for a really simple morning routine and who doesn’t love that with company and holidays colliding very soon?
Want more? I’ve got a couple of other favorites to make ahead for a breakfast dish. All of them are delightful!
[mv_create key=”117″ type=”list” title=”More Make Ahead Breakfasts Dishes!” thumbnail=”https://creative-culinary.com/wp-content/uploads/apple-bread-pudding-bourbon-caramel-sauce-2.jpg” layout=”grid”]
PIN ‘Apple Bread Pudding with Bourbon Caramel Sauce’
Apple Bread Pudding with Bourbon Caramel
- 5 large eggs separated
- 1 cup whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ tsp ground nutmeg
- ¼ teaspoon kosher salt
- 2 cups heavy cream
- ⅔ cup granulated sugar
- 1 16- oz. Challah or French bread loaf cut into 1-inch cubes (about 11 1/2 cups)
- 3-4 fresh baking apples I used Honey Crisp
- 4 tablespoons salted butter cut into small pieces, plus more for dish
For the Bourbon Caramel
- 2 tablespoons unsalted butter
- ¼ cup water
- 1 cup granulated sugar
- 1 cup heavy cream at room temperature
- 2 ounces 1/4 cup bourbon
- ½ cup chopped pecans lightly toasted
To Prepare the Bread Pudding:
- Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
- Preheat oven to 350°F. Chop apples. (You will have about 6 1/2 cups.)
- Beat egg whites with an electric mixer on high speed until soft peaks form.
- Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped apples.
- Fold in whipped egg whites until combined.
- Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes.
- Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
Prepare the Bourbon Caramel:
- Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes.
- Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon.
- Serve bread pudding with bourbon caramel sauce and chopped pecans scattered on top.