Recipe

Apple Bread Pudding With Bourbon Maple Sauce Recipe

Add Step-by-Step Photos	Jaeleepoms / All my dishes 2 years, 5 months ago This is one of those comfort foods that is perfect for a crisp autumn night, served warm with some vanilla bean ice cream or whipped cream. Our local coffeehouse served something similar that hit the spot when I needed something more comforting. Prep:30m Cook:40m Servings:8	Jaeleepoms
	bread apple raisin pecans walnuts butter bourbon maple nutmeg dessert comfort autumn fall holiday pudding sauce

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Ingredients

1 tablespoons butter, plus more for buttering the pan

4 cups cubed stale French bread

1/4 cup pecans or walnuts (optional)

1/4 cup raisins

2 Granny Smith apples

2 cups milk

3/4 cup sugar

2 eggs

1 tablespoon vanilla

1/4 teaspoon ground cinnamon

Pinch freshly grated nutmeg

--BOURBON MAPLE SAUCE--

1 egg

1/2 cup sugar

1/2 cup melted butter

1/4 cup maple syrup

1/4 cup bourbon

Directions

Peel, core, and roughly chop the Granny Smith apples.

Melt 1 tablespoon butter in a small sauté pan over medium-high heat. Add the apple and cook 2-3 minutes, or until tender. Transfer to a small bowl and set aside.

Preheat the oven to 350° and butter a 13x9 baking pan.

In a large bowl, whisk together the milk, sugar, eggs, vanilla, cinnamon, nutmeg, apples, raisins and nuts.

Add the bread cubes and toss to coat. Let soak 15-20 minutes, tossing occasionally.

Pour the mixture into the prepared pan and bake 35-40 minutes, or until firm and a knife inserted into the center comes out clean.

Bourbon Maple Syrup Sauce - In a heat-proof bowl, whisk the egg and sugar until light. Set the bowl over a saucepan of slowly simmering water. Whisk constantly until warm and fluffy. Whisk in the butter. Whisk in the maple syrup and the bourbon and serve immediately.

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Comments

krumkake 2 years, 5 months ago said:
That looks HEAVENLY GOOD! It's bookmarked and ready for a future dessert time.

jaeleepoms 2 years, 5 months ago said:
I never thought I would like bread pudding until I tried the one at the coffee house. I think they had a vanilla-bourbon cream sauce that they used with theirs - I'll have to find a comparable sauce recipe as an alternate for this.

dariana 2 years, 5 months ago said:
I do not care for bread pudding but the hubby is a HUGE fan of it. I have got to make this one for him. It does sound good!

jaeleepoms 2 years, 5 months ago said:
I think it's the apples in this that makes it appealing to those of us that aren't huge bread pudding fans - kind of like mixing an apple crisp/pie with bread pudding.

tpatti 2 years, 5 months ago said:
Oh my, this sounds terrific. Thank you for posting, I think it has just about all my favorite things in it.

jaeleepoms 2 years, 5 months ago said:
Thanks! If I'm in a more decadent mood, I'll put a little more butter in it. I wonder how this would be with a sweet bread like challah. Hmm....

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Alterations

jaeleepoms 2 years, 5 months ago said:
I found another maple-bourbon sauce that uses vanilla bean and cream that you might want to try in lieu of the one included here.

jaeleepoms 2 years, 5 months ago said:
Here's another one that is a vanilla-cream based bourbon sauce that might be more like the one served at our coffehouse.

1 cup whipping cream or heavy cream
1 teaspoon vanilla (I might even try replacing this with a vanilla bean for richer vanilla flavor)
3 egg yolks
1/3 cup granulated sugar
2 to 3 tablespoons bourbon

In a medium saucepan over medium-low heat, combine the whipping cream and vanilla, bring just to a simmer. Remove from heat.
Beat together the egg yolks and sugar. Quickly stir 1/2 cup of the hot cream into the egg yolks, stirring constantly.
Pour back into the hot cream in the saucepan. Cook over low heat, stirring constantly, for about 3 minutes, until it just begins to simmer, then stir and cook 2 minutes longer. Remove from the heat and stir in the bourbon. Strain and serve warm.
Makes about 1 cup of bourbon sauce.

intherain 2 years, 1 month ago said:
I made so many alterations to this that it probably doesn't taste even remotely similar, so I re-posted it as my own. Have a look...

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