Fall Apple Caramel Bread Pudding
This amazing Fall Apple Caramel Bread Pudding recipe comes today from Watson’s Catering and Events. I thought it was perfect timing for all the local apple picking and the varieties of apples in the supermarket. This recipe is just a sampling of what is on Watson’s fall menu. They have so many wonderful new things for you to enjoy at all of your fall cocktail parties, football viewing parties, dinner parties, book club coffees and so much more. And it is never to early to start Holiday Party planning so hurry and get Watson’s on your calendar so they can work their entertaining magic…Bon Appetit!
Fall Apple Caramel Bread Pudding!!!
Serves: 8
4 cups day old brioche or challah bread (medium dice)
1 cup milk
1 cup cream
2 eggs
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. vanilla extract
½ raisins
1 apple (small dice)
2 tbsp. butter
1 oz. bourbon
1 tbsp. brown sugar
We recommend 2” ramekins for individual portions.
Instructions:
4 cups day old brioche or challah bread (medium dice)
1 cup milk
1 cup cream
2 eggs
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. vanilla extract
½ raisins
1 apple (small dice)
2 tbsp. butter
1 oz. bourbon
1 tbsp. brown sugar
We recommend 2” ramekins for individual portions.
Instructions:
• Preheat oven to 350°.
• Cut bread and lay it out on a sheet pan.
• Drizzle bread with melted butter and bake for 4 minutes until crispy. (this will help keep it’s shape when it soaks)
• Heat milk and cream in a sauce pan and bring to a simmer.
• In a mixing bowl, combine eggs, sugar, cinnamon, nutmeg and vanilla extract. Mix well.
• Slowly add the combined eggs, sugar and spices to the hot milk/cream and stir well.
• Peel and cut apple and put in a sauce pan with bourbon. Add raisins and brown sugar and heat on low, just to slightly soften approximately 2 mins.
• Add to liquid bowl as well as the bread cubes and let soak for 5-10. Pour batter into a greased ramekin and bake for 20 mins.
• Let set for 10 minutes before removing from ramekins. Serve warm.
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