Apple Bread Pudding, Including An Glaise and Apples

Originally published in Southern Living magazine, October 2013

Serves 8 to 10

Serve this family-style from a baking dish, or divide with a 3-inch round cutter for an elegant presentation.


  • 2 Tbsp. Butter
  • 3 large Apples, such as Honeycrisp (about 1 ½ lb.), peeled and cut into ¼-to ½-inch cubes
  • 3 cups heavy Cream
  • 4 large Eggs
  • 1 large Egg Yolk
  • ¼ cup Granulated Sugar
  • 1 tsp. Ground Cinnamon
  • 1 (16-oz.) Cinnamon-Raisin Bread Loaf, cut into ¾-inch cubes
  • 4 Tbsp. Turbinado Sugar
  • 1 cup heavy Cream
  • 2 large Egg Yolks
  • ¼ cup Sugar
  • 2 Tbsp. Apple Brandy or Bourbon
  • 1 Cinnamon Stick (optional)
  • 2 Tbsp. Butter
  • 2 large Granny Smith Apples, peeled and diced
  • 3 Tbsp. Sugar
  • 2 tsp. fresh Lemon Juice


  1. Preheat oven to 375 degrees. Melt butter in a large nonstick skillet over medium-high heat; add apples, and cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Whisk together cream and next 4 ingredients in a large bowl until smooth. Stir in bread cubes; let stand 5 minutes. Stir in cooked apples
  2. Sprinkle 2 Tbsp. turbinado sugar into a buttered 13- x 9-inch baking dish. Add bread-and-apple mixture to dish, and spread in an even layer. Sprinkle with remaining 2 Tbsp. turbinado sugar. Bake at 375 degrees 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. Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples.
  Note: Tested with Panera Bread Cinnamon Raisin Bread. To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, reheat in a 350-degree oven 20 minutes.  
  1. To make the Apple Brandy Crème Anglaise (Makes about 1 1/3 cups): Whisk together 1 cup heavy cream, 2 large egg yolks, and ¼ cup sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly (so mixture doesn’t scorch or scramble), 8 to 10 minutes or until mixture thinly coats back of a wooden spoon. Pour through a fine wire-mesh strainer into a bowl. Stir in 2 Tbsp. apple brandy or bourbon. Add 1 cinnamon stick, if desired. Fill a large bowl with ice. Place bowl containing cream mixture in ice, and let stand, stirring constantly, 30 minutes. Remove cinnamon stick. Cover and chill 1 hour to 3 days.
  2. To make the Sautéed Apples (Makes about 2 cups): Melt 2 Tbsp. butter in a large skillet over medium heat; add 2 large Granny Smith apples, peeled and diced, and sauté 2 minutes. Stir in 3 Tbsp. sugar and 2 tsp. fresh lemon juice. Cook, stirring often, 6 to 8 minutes or until golden.

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