Honey-Apple Bread Pudding
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter, plus more for greasing the pan
- 1pound challah loaf, cut into 1-by-2-inch pieces
- 6tablespoons honey
- 6apples (about 2¾ pounds, an assortment of varieties works well), peeled and diced into ½-inch cubes (8 cups)
- 1vanilla bean, split lengthwise, seeds scraped
- ½teaspoon plus a pinch of fine sea salt
- 2cups half-and-half or heavy cream
- 1½cups whole milk
- 5large eggs plus 3 large egg yolks
- ½cup granulated sugar
- ½teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- ½cup sliced almonds
Nutritional analysis per serving (8 servings)
589 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 78 grams carbohydrates; 5 grams dietary fiber; 46 grams sugars; 15 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees and butter a 9-by-13-inch baking dish or large gratin dish.
- Step 2
On a rimmed baking sheet, spread bread in an even layer. Toast, tossing once or twice, until dried out and light golden, about 12 minutes.
- Step 3
Meanwhile, heat honey in a large nonstick skillet over medium-high and cook until it caramelizes, about 5 minutes — you’ll be able to tell when it begins to brown and smells nutty.
- Step 4
Remove from heat and stir in butter until it melts, then stir in apples, vanilla seeds and pod, and a pinch of salt. Return to medium-high heat, cover and cook, stirring frequently, until apples are soft and liquid has mostly evaporated, about 10 minutes. Transfer apples and any liquid to a large bowl.
- Step 5
In a separate large bowl, whisk together half-and-half, milk, eggs and yolks, sugar, cinnamon, nutmeg and ½ teaspoon salt. Gently toss in bread and half the cooked apples (reserve the other half for later). Scrape into prepared baking dish, cover with foil, and bake for 25 minutes.
- Step 6
Remove foil, and spoon remaining apples on top in an even layer. Drizzle or scrape any reserved apple liquid all over the top, then top with almonds. Return to oven and bake, uncovered, until almonds are toasted and pudding is set but not dry, another 20 to 25 minutes.
- Step 7
Cool for at least 15 minutes, then cut into squares and serve, preferably warm.
Private Notes
Comments
Made this with leftover raisin challah for brunch. My, oh my! Will surely make this again. Substituted the whole milk with almond “milk”, and used 1 cup of heavy cream. Was just as tasty and rich.
Shouldn’t the vanilla pod be removed at some point?
This is delicious. It’s better if you let the bread soak in the custard mixture for several hours, or overnight in the fridge. I like a more custardy pudding, so cut out one egg and one yolk and increased the milk by 1/2 cup. I also used 2 percent milk, and put all of the apples in at once.
Wow! I have made many many a bread pudding over the years, but this really stands out. So good! I adjusted the recipe, using only what I had on hand. Here are the mods. I made: -- Sour-dough, instead of challah (same amt.) -- Vanilla bean paste (1 Tbsp.) instead of whole vanilla bean. -- 1 cup heavy cream +1 cup sour cream, in lieu of 2 cups cream -- 6 eggs, in lieu of 5 eggs + 3 yolks -- chopped pecans, instead of almonds -- drizzled about 1/4 cup apple cider over top adding after pecans
Wonderful. Use coconut milk for half and half
As written, recipe needs more flavor. Use sourdough bread. Add cardamom and allspice. 1/2 the amount of sugar (use coconut sugar). Use coconut milk and coconut cream in place of dairy. Use pecans vs almonds. Drizzle bourbon maple syrup on top after cooked. 1/2 cup each of bourbon and syrup. Boil, then simmer for 12 min.
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