Apple & Cinnamon Bread Pudding with a Bourbon Glaze
The perfect comfort food for dessert on a cold night or breakfast on a weekend morning! Use leftover bread, and flavoring of your choice. This recipe uses Honeycrisp apples and cinnamon with a luscious bourbon sauce. Serve warm with ice cream.
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
Author Homemade Italian Cooking with Cara
7large whole eggs
Pan French/other firm bread; 1 ½-inch piecesapp. 10 cups
1/4dicedHoney Crisp Apple, if desired
2tablespoonsbutter or margarinemelted
½cupbutter or margarine
Heat oven to 325°F.
Grease bottom and sides of 13x9-inch glass baking dish with butter, shortening, or cooking spray. Put bread and raisins into the baking dish.
In large bowl, beat whole eggs and 3/4 cup sugar with wire whisk until well blended. Beat in milk, heavy cream, vanilla and 1 teaspoon cinnamon until well blended. Pour over bread pieces and the raisins. Let stand 20 minutes.
In small bowl, stir 2 tablespoons sugar, and 1/2 teaspoon cinnamon, and finely chopped apple until well blended and apple is coated with the sugar-cinnamon. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with apple cinnamon-sugar. Lightly press remaining apple/cinnamon/sugar mix over mixture in baking dish. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
Meanwhile, in 1-quart saucepan, melt 1/2 cup (stick) butter over low heat; do not simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in bourbon, a tablespoon at a time to taste. If added too much, too fast, the sauce will break. Cool at least 10 minutes before serving.
Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.