Southern Bourbon-Pecan Apple Bread Pudding

Bread pudding has long been a thrifty Southern staple, turning day-old loaves into something lush. This version folds Honeycrisp apples, toasted pecans, and a splash of bourbon into custardy brioche for a warm, caramel-kissed dessert.

Serves 6 · 25 min prep · 55 min cook

Estimate for one serving

• 478 cal
• 11g protein
• 52g carbs
• 24g fat

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Ingredients

• 8 cups cubed day-old brioche or challah
• 3 medium Honeycrisp apples
• 4 Tbsp unsalted butter
• 1/2 cup light brown sugar
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 Tbsp bourbon
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup pecan halves
• 1 pinch of salt
• for serving vanilla ice cream or whipped cream

Instructions

1. 1Preheat the oven to 350°F and butter a 9x13-inch baking dish or a deep 10-inch cast-iron skillet.
2. 2Spread the bread cubes on a sheet pan and toast in the oven for 8 to 10 minutes until lightly dried and just golden at the edges; set aside.
3. 3Peel, core, and slice the apples 1/4-inch thick. Melt the butter in a large skillet over medium heat, add the apples and brown sugar, and cook 6 to 8 minutes until the apples soften and release syrupy juices.
4. 4In a large bowl whisk the eggs, milk, cream, granulated sugar, bourbon, vanilla, cinnamon, nutmeg, and salt until completely smooth.
5. 5Add the toasted bread cubes and warm apple mixture to the custard bowl; toss gently and let soak 15 minutes so the bread absorbs most of the liquid.
6. 6Transfer everything to the prepared dish, nestling the apples evenly, then scatter the pecan halves over the top and press them in lightly.
7. 7Bake uncovered for 40 to 48 minutes until the pudding is puffed, the top is deep golden brown, and the center is just set with a slight jiggle.
8. 8Rest 10 minutes so the custard finishes firming; scoop into bowls and top with a scoop of vanilla ice cream or a dollop of whipped cream while still warm.