Apple Bread Pudding w/ Brown Butter Caramel Apple Bourbon Sauce and Apple Purée

Ingredients

PUDDING
  • 1.5 loaves of French Bread
  • 1 quart of milk
  • 3 eggs
  • 3 cups of sugar
  • 2 cups of Cosmic Crisp® Apples
  • 2 sticks (1 cup) of butter
  • 1/2 cup of light brown sugar
  • 1 tbs of cinnamon
  • 2 tbs of vanilla extract
  • 1/2 tbs of nutmeg
SAUCE/PURÉE
  •  4 cups of Cosmic Crisp® Apples
  • 6 sticks (3 cups) of butter
  • 2 cups of light brown sugar
  • 1 cup of white sugar
  • 3 eggs  beaten
  • 3 jiggers of bourbon  or to taste
  • 3/4 tbs of cinnamon  *
  • 1 tsp of vanilla

Directions

Culinary Challenge Honorable Mention: Best Bread Pudding

Recipe by Braxton Hill, honorable mention for Best Bread Pudding under the At-Home Chef Category of the Culinary Challenge!

  1. Oven: 350° 45 minutes / Yields 10-12 servings
  2. PUDDING:  Begin by dicing apples and placing them in a large sauce pan. Now add brown sugar  ONLY two cups of white sugar  butter  and a dash of cinnamon to the pan. While on medium heat  mix until mixture becomes semi-homogeneous. Now place on high heat and allow mixture to boil (stirring occasionally). Once the caramel has darkened in color and become thicker turn off stove top and allow caramel to cool completely. Now in a large bowl break bread into small pieces and now add milk and let soak; using hands continue to crush bread and mix well. Now add milk  eggs  remaining sugar  vanilla extract  nutmeg and cinnamon. Mix throughly ensuring that the bread has absorbed all the ingredients. Once caramel has fully cooled down with a large spoon mix in the apple caramel with the soaked bread until it is evenly combined. Finally grease a thick pan with butter  pour in pudding and bake 45 minutes in a 350° oven or until very firm.
  3. SAUCE/ PURÉE:  Place butter in a sauce pan allow butter to completely cook down for 5-8 mins. Once milk solids and oil begin separating and changing from a yellow to a light brown and give off a nutty scent turn off stove. Begin by dicing apples and placing them in a blender. Once blended set one cup of apple purée aside and then place 3 cups of apple purée  both sugars  cinnamon  and vanilla into the sauce pan. While on medium heat  mix until mixture becomes semi-homogeneous. Now place on high heat and allow mixture to boil stirring when needed.
  4. Once the sauce has darkened in color and become thicker turn stove top off. Meanwhile began beating three eggs allowing ample time for the sauce to cool off. Now add the beaten eggs into the sauce mixing rapidly so that the eggs won’t curdle. Once done mixing eggs evenly throughout the sauce add bourbon to taste. Strain out any lumps or apple purée until sauce runs smooth. With the remnants of the sauce mix well with the remaining apple purée. With the bread pudding  caramel sauce  and apple purée serve when ready and enjoy!