Ingredients for Apple Bread Pudding With Brandy Butterscotch Sauce
- 6 cups day-old bread
- 4 cups 1/2-inch thick apple slices
- 4 large eggs
- 2 cups half-and-half
- 1/4 cup packed brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups ground hazelnuts
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup honey
- 1/2 cup heavy cream
- 2 tablespoons brandy
- 1 cup granulated sugar
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How to Make Apple Bread Pudding With Brandy Butterscotch Sauce
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish.
- Crumble 6 cups day-old bread into coarse crumbs.
- Sprinkle 4 cups of the bread crumbs into the prepared baking dish.
- Arrange 4 cups of 1/2-inch thick apple slices (Jonagold, Spartan, or Melrose) over the bread crumbs in overlapping rows.
- In a large bowl, whisk together 4 large eggs, 2 cups half-and-half, 1 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Pour the egg mixture evenly over the apples and bread crumbs.
- In a separate bowl, combine 2 cups ground hazelnuts, 2 cups remaining bread crumbs, 1/4 cup packed brown sugar, and 1/2 teaspoon ground cinnamon.
- Sprinkle this hazelnut mixture over the top, gently pressing down to help it absorb some of the custard.
- Bake for 60-70 minutes, or until golden brown and a knife inserted into the center comes out clean.
- While the bread pudding bakes, prepare the sauce:
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter and 1/4 cup honey.
- Melt over medium-low heat, stirring until smooth.
- Bring to a simmer, then simmer for 5 minutes without stirring.
- Reduce heat to low, and carefully whisk in 1/2 cup heavy cream and 2 tablespoons brandy.
- Cook for 1 minute more.
- Remove from heat and keep warm.
- Let the bread pudding rest for 10 minutes before slicing and serving.
- Drizzle generously with brandy butterscotch sauce.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
177g
Fat
80g
Carbs
23g
