Apple Bourbon Bread Pudding

I am not normally a huge fan of bread pudding.  I also don't believe in putting bread or crackers in soup - who wants soggy crackers?  However, this recipe is decadent - the bread is not dry, but not soggy, the coffee adds depth of flavor, and the bourbon sauce is rich and gooey and delicious.   This is a great recipe for company, because you can make it the day ahead, and pop it in the oven right before you serve dinner.

I made homemade Challah to use in the bread pudding.  If you're going to bother with the recipe, don't skimp on good, rich bread.  Brioche would work well also. 

I have had a can of sweetened condensed milk in my cupboard since last Christmas.  It has been driving me crazy.  I realize the shelf life is nearly infinite, but I just have this thing about ingredients sitting around without a plan or purpose for nearly a year.  Anyway, I substituted the Christmas can for the milk and sugar.   I like sweet, but my bread pudding bordered on too sweet, so feel free to cut back on the sugar.   Next time, assuming no rogue cans of SCM are available, I'll use 3/4 c sugar. 

The sauce looks best as soon as its finished.  I made it a day ahead, and it turns grainy in the refrigerator.  You need to heat it up slowly and stir frequently to get the silky texture back. 

I based my recipe on this one from Food Network.

Bourbon Apple Bread Pudding

• 2 lb loaf Challah or brioche, cut into bite-size cubes (leave the crust on unless it is very thick or dark)


• 3 medium apples, peeled, cored, and sliced (use a tart, firm apple, like Granny Smith)


• 4 eggs


• 3/4 - 1 c sugar (see intro)


• 1 T cinnamon


• 1 1 /2 tsp nutmeg


• 1/2 tsp ginger


• 1 T vanilla


• 1 c milk


• 1 c brewed coffee

Whisk together eggs, sugar, spices, vanilla, milk, and coffee.  In a large bowl, toss the bread cubes, apples, and eggs mixture together.  Pour into a 2" deep greased baking dish.   Cover and refrigerate several hours, or overnight. 

Preheat oven to 350°.  Bake 45 minutes, or until top is toasty brown.  If the top is browning and the filling isn't set, cover with foil to finish baking.  Serve with warm bourbon sauce, recipe follows. 

Bourbon Sauce

• 1 c bourbon


• 1 stick unsalted butter


• 1 c sugar


• 1 egg

Heat bourbon in a small, heavy saucepan to boiling and boil gently until reduced by half.  Remove from the pan.  Meanwhile, cream butter and sugar.  Add egg and mix well. 

Put the butter mixture in the small saucepan, and stir until melted.  If your pan is still hot from the bourbon, this won't take long, if not, put the pan over very low heat.  Add the bourbon back to the pan, and mix well.   Cook the mixture over the lowest heat possible for two hours, stirring occasionally.