There might not be a wrong way to do a bread pudding, but Chef Jamie’s Apple Bread Pudding is definitely the right way! Whether you use brioche, challah, or sweet bread, the result is a custard-like apple-ly pudding that pairs wonderfully with either our Late Harvest Sauvignon Blanc or our Angelica port-style dessert wine.
2 loaves brioche, challah, or Hawaiian sweet bread
4 each granny smith apples (peeled & diced)
1 tsp vanilla extract
1 cup brown sugar
2 tsp cinnamon
3 ½ cups milk
3 ½ cups heavy cream
1 ¼ cup sugar
2 tsp vanilla extract
16 egg yolks
Cut bread into medium sized chunks and place on a baking tray. Toast bread until golden brown at 375 degrees. Whilst bread is toasting, toss the diced apples in one teaspoon of vanilla extract, brown sugar, and cinnamon. Set aside.
For the custard, combine egg yolks, sugar, and remaining vanilla in a stainless-steel mixing bowl, whisking until yolks turn a pale color. Next, scald the milk and cream. Add to the yolk mixture a ladle at a time, whisking all the while. Continue until all the milk and cream mixture is added.
Assemble bread pudding by placing half of the toasted bread into a baking dish and topping with half of the apples, pouring half of the custard over the top. Repeat the process using the remaining halves. Cover baking dish with plastic wrap and then aluminum foil and bake at 350 degrees for 45-50 minutes. When done, bread pudding should be golden brown and have a slight “jiggle” in the center. Let cool slightly and serve. It is wonderful with whipped or ice cream. Enjoy!