Go indulge in our seasonal bread pudding that will for sure knock the whole table away!
Prep time: 30 mins Cook time: 45 mins
2 tablespoons butter
3 large apples, such as Honeycrisp (about 1 1/2 lb.), peeled and cut into 1/4- to 1/2-inch cubes
1/2 cup chopped pecans
2 cups heavy cream
4 large eggs
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon or apple pie seasoning
1/2 teaspoon vanilla extract
1 (16-oz.) challah bread loaf, cut into 3/4-inch cubes
1 (14-ounce) can sweetened condensed milk
1/4 cup butter
1/4 cup to 1/2 cup bourbon
1 teaspoon vanilla bean
Preheat oven to 375°. Melt butter in a large nonstick skillet over medium-high heat; add pecans and apples, and cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned.
Whisk together cream and next 5 ingredients in a large bowl until smooth. Stir in bread cubes; let stand 5 minutes. Stir in cooked apples.
Add bread-and-apple mixture to buttered 13x9in baking dish, and spread in an even layer.
Bake at 375° for 40 to 45 minutes or until light golden and center is set. (Bread pudding will puff to top of dish and pull away slightly from sides as it bakes.) Cool 10 minutes.
Cook sweetened condensed milk and butter in a saucepan over low heat until butter melts. Remove from heat; stir in bourbon and vanilla. Serve warm by pouring over the bread pudding.