Apple and Calvados Bread Pudding
Easy and customizable apple bread pudding. This versatile recipe can be adjusted to suit your favorite autumn fruits. Yield: 9x12-inch baking pan or casserole dish
Servings: 8
Ingredients
- 1 pound challah bread, cut into 1-inch cubes
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes
- 1/3 cup Calvados
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 4 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 Tablespoon vanilla paste
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 cups pecans, toasted and roughly chopped
Instructions
- Preheat oven to 350℉. Butter ramekins or baking dish and set aside.
- In a large bowl, soak bread in milk and cream. Let sit for about 10 minutes.
- In another bowl, toss together apples, Calvados, salt and ground cinnamon.
- In a medium bowl, whisk together eggs, melted butter, vanilla, brown sugar and granulated sugar.
- Add apple mixture to bread. Fold to combine. Add sugar egg mixture and fold to combine.
- Fold in chopped pecans. Pour pudding batter into prepared baking dishes. Bake for 45-60 minutes or until the top springs back when touched