Warm Apple Pudding (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 teaspoon ground cinnamon
02 - 1/4 teaspoon salt
03 - 1 teaspoon vanilla extract
04 - 3 large apples, peeled and diced into small chunks
05 - 4 tablespoons unsalted butter (filling)
06 - 1/2 cup light brown sugar (for inside)
07 - 1 pound challah or brioche bread, cut into cubes about 1 inch thick

→ Custard

08 - 1/2 cup granulated sugar
09 - 4 eggs, large
10 - 2 1/2 cups whole milk

→ Bourbon Sauce

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

# Instructions:

01 - Turn your oven to 350°F. Spread bread pieces on a pan and toast for 10 minutes or until lightly crisp.
02 - In a pan, soften the apples with the butter, brown sugar, salt, cinnamon, and vanilla for about 5 minutes.
03 - Stir sugar, eggs, and milk together until everything's smooth and well mixed.
04 - Put the toasted bread and apple mixture into a greased 9x13 dish. Pour the custard over it and let it soak for 15 minutes.
05 - Bake for 40 minutes or until golden. Check that it’s done by inserting a knife and seeing if it comes out clean.
06 - In a pot, melt the butter and brown sugar together. Stir in cream and cook for 2 minutes. Pour in bourbon and simmer for another minute.

# Notes:

01 - If bread is old, there's no need to toast it first.
02 - Store the sauce separately from the pudding.
03 - You can make it ahead of time and warm it up later.

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