Southern Bourbon-Pecan Skillet Apple Bread Pudding

Southern kitchens have long turned leftover bread into cozy puddings, and this cast-iron take leans into bourbon-kissed apples and toasted pecans. Brioche bakes custardy inside while the skillet edges caramelize into a golden crust.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 9g protein
• 48g carbs
• 20g fat

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Ingredients

• 6 cups cubed day-old brioche or challah
• 3 medium Honeycrisp apples
• 4 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 tbsp bourbon
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup chopped pecans
• optional caramel sauce for serving

Instructions

1. 1Preheat the oven to 350°F. Butter a 10-inch cast-iron skillet generously so the pudding forms a caramelized crust.
2. 2Peel, core, and dice the apples into 1/2-inch pieces. Melt half the butter in the skillet over medium heat, add the apples and half the brown sugar, and cook 4 to 5 minutes until just tender and glossy.
3. 3Scatter the bread cubes evenly over the apples in the skillet and set aside off the heat.
4. 4In a large bowl whisk the eggs, remaining brown sugar, granulated sugar, milk, cream, bourbon, vanilla, cinnamon, and salt until completely smooth and frothy.
5. 5Pour the custard slowly over the bread and apples, pressing the cubes down gently with a spatula so every piece soaks up liquid.
6. 6Let the mixture sit 10 minutes at room temperature so the bread fully absorbs the custard; the top should look moist but not swimming.
7. 7Dot the surface with the remaining butter, sprinkle the pecans evenly over the top, and transfer the skillet to the oven.
8. 8Bake 35 to 40 minutes until the pudding is puffed, the center is just set with a slight jiggle, and the pecans are toasted and fragrant.
9. 9Remove from the oven and cool on a rack 10 minutes; the residual heat will finish setting the custard into a spoonable, custardy texture.
10. 10Drizzle with warm caramel sauce if desired and scoop into bowls while still warm for maximum comfort on the first cool nights.