Ingredients:

  • 4 medium apples (Honeycrisp, Granny Smith, or Braeburn), peeled, cored, and diced (600g / 1.3 lbs)
  • 2 tablespoons unsalted butter (28g / 1 oz)
  • 1/4 cup packed light brown sugar (50g / 1.75 oz)
  • 1 teaspoon ground cinnamon (5ml)
  • 1/4 teaspoon ground nutmeg (1ml)
  • Pinch of salt (less than 1ml)
  • 1 tablespoon lemon juice (15ml)
  • 8 cups cubed day-old bread (challah, brioche, or French bread; about 300g / 10.5 oz)
  • 4 large eggs (approx. 200g without shell)
  • 1 1/2 cups whole milk (360ml / 12 fl oz)
  • 1 cup heavy cream (240ml / 8 fl oz)
  • 1/2 cup granulated sugar (100g / 3.5 oz)
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 teaspoon ground cinnamon (2.5ml)
  • 1/4 teaspoon ground nutmeg (1ml)
  • Pinch of salt (less than 1ml)
  • 2 tablespoons unsalted butter, melted (28g / 1 oz) (for greasing)

Instructions:

  1. Melt butter in a skillet. Add apples, brown sugar, cinnamon, nutmeg, and salt. Sauté until apples are tender and caramelized, about 8-10 minutes. Stir in lemon juice. Set aside to cool slightly.
  2. Cut the bread into 1-inch cubes.
  3. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  4. Grease a 9x13 inch baking dish with melted butter. Arrange bread cubes evenly in the dish. Pour the custard mixture over the bread, pressing down gently to ensure the bread is submerged.
  5. Spoon the caramelized apple mixture evenly over the bread and custard.
  6. Preheat oven to 350°F (175°C). Bake for 45-55 minutes, or until the bread pudding is golden brown on top and the custard is set (it should jiggle slightly in the center). A knife inserted near the center should come out mostly clean.
  7. Let the bread pudding cool for at least 15 minutes before serving. Enjoy your Warm Apple Pie Bread Pudding!