The fall is in full swing and I had an old loaf of bread, making it the right time to create some apple cinnamon bread pudding. There is more to this bread pudding than just the traditional combination of apples and cinnamon. The recipe uses brandy to help caramelize the apples and the pudding is topped with a smooth and creamy white chocolate sauce. Make sure you use a high quality white chocolate. Not all white chocolates are created equal, make sure the chocolate contains cocoa butter. Since apples are currently in abundance, I had a lot of apples to choose from. I settled on using Granny Smith apples. They were tart when I tasted them before cooking but in the end the sugar balanced out the tartness. If you crave more brandy, feel free to double the amount.
The recipe yields a healthy amount of pudding, making it a perfect choice to serve at a fall get together. The pudding and the white chocolate also heat up well if you happen to have leftovers.
- 1 pound Italian loaf, cut into one in pieces
- 3 large granny smith apples, peeled, cored, and cut into 1 inch pieces
- 5 tablespoons butter, melted
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/3 cup brandy
- 5-6 egg yolks
- 3 cups milk
- 1 tablespoon vanilla paste
- White Chocolate Sauce
- 1 cup heavy cream
- 4 ounces white chocolate, finely chopped
- Preheat your oven to 350°F. On a large rimmed baking sheet, spread the pieces of bread and toast for 15 minutes stirring halfway through.
- As the oven preheats, in a large nonstick skillet over medium heat, melt 3 tablespoons of butter. Add the apples and 1/3 cup of sugar to the skillet, stir regularly for 15 minutes until the apples become soft and turn golden brown. Stir in the cinnamon. Take the skillet off the heat and stir in the brandy. Return the skillet to the stove until a syrup develops coating the apples, about 1 minute.
- In a large mixing bowl, whisk the egg yolks, milk and the rest of the sugar. Stir in the vanilla bean paste. Add the bread and the apples, mixing until evenly coated. Let the pudding sit for 5 minutes.
- Spray a 9x13 cooking dish with cooking spray. Add the pudding and drizzle 2 tablespoons of melted butter over the top. Bake the pudding for 50 minutes, the tops of the bread will turn golden brown. Let the pudding cool for 10-15 minutes. While the pudding is cooling make the white chocolate sauce.
- White chocolate sauce: Put the white chocolate in a small mixing bowl. In a small sauce pan over medium heat bring the cream to a simmer, about 5 minutes. Pour the heated cream over the chocolate and whisk until smooth. You can now serve the pudding topped with the chocolate sauce!