Bourbon Apple Bread Pudding is delicious dessert when it’s served on its own, better when you add some maple whipped cream, and damn fine when it comes with a side of good bourbon.
This bread pudding recipe gets its rich caramel flavors from the bourbon and vanilla paste that make it ideal when you’re looking for a special occasion dessert or something to pair with good BBQ.
If you can’t get a good load of brioche or challah bread you can use a loaf of soft Italian or French bread. If you’re substituting bread, you may want to add either another 1/4 cup of brown sugar or 1 tbsp of maple syrup to make up for the difference in sweetness between the two types of bread.
A tip when you’re making this bread pudding is that bourbon is flammable and pouring it far above a really hot pan can result in large flames, trust us we know this from experience, so add the bourbon from a low altitude early to the butter and brown sugar before the pan gets super hot.
- 1.5 lb loaf of challah or brioche bread
- 2 apples
- 3/4 cup brown sugar
- 3 tbsp bourbon
- 1 1/2 tbsp Madagascar bourbon vanilla paste
- 2 tsp cinnamon
- 1 tsp allspice
- 2 tbsp butter
- pinch of salt
- 4 eggs
- 3 cups milk
- 3 tbsp of maple syrup
Maple Whipped Cream
- 1 cup heavy cream
- 1 tbsp maple syrup
- 1 tbsp brown sugar
- Start by peeling and coring two apples. Cut them into small bite sized chunks.
- In a large pan sauté the apples in the butter, brown sugar, bourbon, vanilla paste, cinnamon, allspice, and a pinch of salt for five to six minutes. You want to bring everything together to create a rich buttery sauce for the apples. Once you’ve finished sautéing everything take the apples off the heat and set aside for later.
- Tear the bread into small bite-sized pieces, making sure you have enough bread that it forms a mound over the top of a 9 by 13 pan.
- In a separate bowl whisk the milk, eggs, and maple syrup together.
- Add the sautéed apples to the milk and eggs, stirring everything until it comes together. In a very large bowl combine the bread with the egg and apple mixture. Make sure to stir everything enough, so every piece of bread gets completely coated.
- Pour the bread mixture into a 9 by 13 pan that has been greased with butter. Spread the bread evenly in the pan and bake in a 350℉ oven for 40 to 50 minutes. The bread pudding should be starting to brown slightly on top when it’s done.
- While the bread pudding is baking whip one cup of heavy cream with one tbsp of brown sugar and one tbsp of maple syrup.
- Serve the bread pudding warm with some maple whipped cream on top. I also like to serve a little pick me up of good bourbon on the side with the bread pudding.