Apple Bread Pudding
Back to Recipes & MoreIngredients
- ¼ cup (63 ml) whisky
- 1 cup (170 g) raisins, packed
- 1 lb (454 g) or 14 cups day old or stale brioche or challah bread, cut into 1-inch cubes (see Chef’s Tips)
- 4 cups (460 g) Granny Smith apples, washed, cored, cut into ½-inch cubes
- 5 large eggs
- 1 cup (217 g) Redpath® Dark Brown Sugar, packed
- 1 tbsp (15 ml) pure vanilla extract
- 1 tsp (3 g) ground cinnamon
- ½ tsp (1 g) ground nutmeg
- ¼ tsp (2 g) salt
- ¼ tsp (1 g) ground allspice
- 2 cups (500 ml) heavy cream (35%)
- 2 cups (500 ml) whole milk (3.25%)
- Redpath® Icing Sugar
- Salted Butterscotch Sauce
- Whipped cream
- Ice cream
- Yogurt
Equipment
Baking dish (9 x 13-inch)
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Microwave-safe bowl
Sieve
Large bowl
Whisk
Spatula OR large spoon
Wire cooling rack
Instructions
Step 1
Preheat oven to 350°F (177°C). Grease the bottom and sides of a 9 x 13-inch baking dish with butter. Set aside.
Step 2
Place the whisky and raisins into a microwave-safe bowl. Heat at 30- to 45-second intervals until liquid is steaming. Cover to allow raisins to hydrate and plump up; 15 minutes. If raisins have not fully absorbed the whisky, strain and reserve any leftover liquid.
Step 3
Combine the stale bread, cubed apples, and raisins in a large bowl. Toss to distribute ingredients evenly. Transfer the bread mixture to the prepared baking pan.
Step 4
In the same large bowl, whisk eggs. Whisk in the Redpath® Dark Brown Sugar, vanilla extract, cinnamon, nutmeg, salt, allspice, and any liquid that was strained from the raisins into the beaten eggs until well combined. Slowly add and whisk in the heavy cream and milk until fully incorporated.
Step 5
Carefully pour the custard over the bread mixture. Using a spatula or the back of a large spoon, gently press the bread cubes into the custard to ensure they are soaked. Let the mixture stand to allow the custard to fully absorb into the bread; at least 30 minutes (see Chef’s Tips).
Step 6
Place the bread pudding into the preheated oven and bake until the top is golden in colour and has puffed around the edges or until a skewer inserted into the centre of the pudding comes out clean; 35 to 40 minutes.
Step 7
Place onto a wire cooling rack to cool slightly before serving.
Step 8
While bread pudding is warm, dust with Redpath® Icing Sugar or drizzle with Salted Butterscotch Sauce. Serve with additional toppings, if desired.
Step 9
Store any leftovers in an airtight container for up to 4 days.
