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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


  1. Preheat oven to 350 degrees F.  Butter ramekins or baking dish and set aside.

  2. In a large bowl, soak bread in milk and cream. Let sit for about 10 minutes.

  3. In another bowl, toss together apples, Calvados, salt and ground cinnamon.

  4. In a medium bowl, whisk together eggs, melted butter, vanilla, brown sugar and granulated sugar.

  5.  Add apple mixture to bread. Fold to combine. Add sugar egg mixture and fold to combine.

  6. Fold in chopped pecans. Pour pudding batter into prepared baking dishes. Bake for 45-60 minutes or until the top springs back when touched