Butter, for greasing the baking dish
1 loaf brioche or challah, at least a day old, cut into 3/4-inch squares
3/4 cup, plus 6 tablespoons granulated sugar
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons kosher salt
1 vanilla bean, split and scraped
5 large eggs, room temperature
1 vanilla bean, split, seeds scraped, bean reserved
3 tablespoons turbinado sugar
4 tablespoons unsalted butter, room temperature
4 green apples, peeled and cut into 3/4-inch cubes, such as Granny Smith
1 teaspoon ground cinnamon
1/4 cup fresh apple cider or apple juice
2 tablespoon bourbon
steven_pereira
We've made dozens of bread pudding recipes over the years and this Salted Caramel Bread Pudding is hands down the best. It was relatively simple to make, but you'd never know it by the deep rich flavor. One of our friends complains that bread pudding is just 'wet bread'. This one borders on being more of a custard, and the caramel sauce that develops on the bottom puts it over the top. Our naysayer guest was won over - he now loves bread pudding, well this one. We used a Portuguese sweet bread rather than a brioche, but they are pretty close. And I just winged the apples, making a quick sauce with good bourbon and butter. I came back to the site to print the recipe - it's a keeper, and figured I should leave props to the chef.
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