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Apple and Calvados Bread Pudding

Yield: 9x12-inch baking pan, casserole dish, or ramekin
Author: The Little Epicurean


  • 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


  • Preheat oven to 350 degrees F.  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