Pioneer Woman Apple Bread Pudding

This Pioneer Woman Apple Bread Pudding is warm, custardy, and tastes just like apple pie without the crust. Cubes of brioche or challah soak up a spiced custard, baked over a layer of brown sugar apples and finished with a vanilla caramel sauce. It takes about two hours start to finish.

The key to bread pudding that is not soggy is toasting the bread first. You cube the brioche and dry it out in the oven for about 15 minutes, so it drinks up the custard evenly instead of turning to mush underneath.

Your choice of apple matters just as much. Firm, tart varieties like Granny Smith, Honeycrisp, or Pink Lady hold their shape through baking and cut the richness of the custard. You cook them down with brown sugar, lemon, and a splash of whiskey if you like, just until soft, before they get layered between the bread.

Pioneer Woman Apple Bread Pudding

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time:1 hour Cook time:1 hour Servings:9 servings Best Season:Summer

Description

This Pioneer Woman Apple Bread Pudding bakes brioche in a spiced custard with brown sugar apples and a vanilla caramel sauce. Ready in about 2 hours, serves 9.

Ingredients

For the Bread Pudding:

• 8 tablespoons salted butter (1 stick), plus more for the dish
  
• 10 cups (1-inch) cubes brioche or challah bread (from a 14-to-16-oz loaf)
  
• 3 apples, peeled and cut into 1/2-inch pieces
  
• 1 cup light brown sugar, divided
  
• 3 tablespoons whiskey (optional)
  
• Juice of 1/2 lemon
  
• 2 large eggs, plus 1 large egg yolk
  
• 3 cups half-and-half
  
• 3/4 cup granulated sugar
  
• 1 tablespoon vanilla bean paste or vanilla extract
  
• 3/4 teaspoon ground cinnamon
  
• 1/2 teaspoon kosher salt

For the Sauce:

• 4 tablespoons salted butter (1/2 stick)
  
• 1 cup light brown sugar
  
• 1/2 cup half-and-half
  
• 1 tablespoon vanilla bean paste or vanilla extract
  
• Pinch of kosher salt

Instructions

1. Preheat the oven to 325°F and butter a 2-quart baking dish. Spread the bread cubes on a baking sheet and toast until lightly dried, about 15 minutes.
   
2. Preheat the oven to 325°F and butter a 2-quart baking dish. Spread the bread cubes on a baking sheet and toast until lightly dried, about 15 minutes.
   
3. Melt the butter in a medium saucepan over medium-high heat. Set aside 3 tablespoons of it in a bowl. Add the apples to the pan and cook 3 to 4 minutes, until they start to soften.
   .
4. Turn off the heat and stir in 2/3 cup of the brown sugar, the whiskey if using, and the lemon juice. Return to medium-high heat and simmer 3 to 4 minutes, until soft and the liquid reduces. Cool.
   
5. To the reserved melted butter, whisk in the eggs, egg yolk, half-and-half, granulated sugar, vanilla, cinnamon, salt, and remaining 1/3 cup brown sugar until smooth.
   
6. Arrange half the bread cubes in the dish. Spoon 1 1/2 cups of the apple filling over the top. Add the remaining bread, then scatter the rest of the apples on top.
   
7. Pour the custard evenly over everything. Bake 55 to 60 minutes, until golden with a slight jiggle. Rest 30 minutes.
   
8. For the sauce, combine the butter, brown sugar, half-and-half, vanilla, and salt in a saucepan over medium-low heat. Simmer, whisking, about 5 minutes, until thick and smooth. Drizzle over the bread pudding to serve

FAQs

What do I serve it with?

It is built for a cozy night in, so serve it warm with the Caramel Sauce and a dollop of whipped cream or a scoop of vanilla ice cream. A cup of coffee on the side rounds it out.

Can I make it ahead of time?

Yes. Assemble it through pouring the custard, cover, and refrigerate overnight. Let it sit out while the oven heats, then bake as directed, adding a few extra minutes since it goes in cold.

Can I leave out the whiskey?

Absolutely, it is optional. The apples still cook down sweet and soft without it. For the same warmth without alcohol, add a splash of apple cider or a pinch more cinnamon.

How do I store and reheat leftovers?

Cover and refrigerate for up to 3 days. Reheat individual portions in the microwave, or warm the dish in a low oven. Make the sauce fresh or gently rewarm it, since it thickens in the fridge.

Can I use a different bread?

Brioche and challah are best for their rich, soft crumb, but a sturdy French loaf or even leftover croissants work. Avoid thin sandwich bread, since it breaks down too much and turns mushy.