Bourbon Apple Bread (Print Version)

# Ingredients:

→ Bread and Custard

01 - 1/2 cup granulated sugar
02 - 4 large eggs, beaten
03 - 1 pound of challah or brioche bread, cut into cubes roughly an inch wide
04 - 2 1/2 cups whole milk

→ Apple Topping

05 - 1 teaspoon pure vanilla
06 - 1/4 teaspoon fine salt
07 - 1 teaspoon ground cinnamon
08 - 4 tablespoons of unsalted butter, softened
09 - 3 large apples, peeled and diced
10 - 1/2 cup of packed light brown sugar

→ Bourbon Drizzle

11 - 1 cup packed light brown sugar
12 - 1/4 cup full-fat heavy cream
13 - 3 tablespoons of bourbon whiskey
14 - 1/2 cup of unsalted butter

# Instructions:

01 - Turn your oven to 350°F and grease up a 9x13-inch pan.
02 - Spread out the bread pieces on a tray, bake for about 10 minutes, or until golden and crisp.
03 - In a pan, cook apples, brown sugar, butter, vanilla, cinnamon, and salt together until the apples get soft, about 5 minutes.
04 - In a big bowl, whisk milk, eggs, and sugar together until smooth.
05 - Put bread and apple filling into your prepared dish, pour the custard mixture over the top, and let it soak for 15 minutes.
06 - Bake for around 40 minutes, or until the top is golden with a slight crunch.
07 - In a pan, combine the sauce ingredients and cook on low heat until it thickens. Add bourbon last. Serve warm with your pudding.

# Notes:

01 - You can use older bread and skip toasting.
02 - Keeps fresh in the fridge for about 4 days.
03 - Tastes best warm with the bourbon sauce poured over.

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