Description
A delicious twist on apple pie and bread pudding, perfect for using up leftover brioche.
Ingredients
- 12 thick-cut slices of brioche bread or 12 brioche rolls, preferably dried out overnight
- Optional: turbinado sugar, for topping
- 1 3/4 lb apples of choice (~5 apples; a mixture of Gala and Granny Smith), peeled and diced
- 4 tbsp salted butter
- 2 1/2 tbsp all-purpose flour
- 1 tsp apple pie spice
- 3/4 cup brown sugar
- 1/2 cup water
- 1 cup milk of choice
- 1 cup heavy cream
- 1 1/2 tbsp salted butter
- 1/4 cup + 3 tbsp granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Optional: 1/2 tsp apple pie spice
- 4 eggs, at room temp
Instructions
- Preheat the oven to 350°F. Grease a 9” round (or 8” or 9” square) baking pan with cooking spray, then line it with parchment paper.
- Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add the flour and apple pie spice, stirring well. Then add the brown sugar and mix.
- Add diced apples and water, stir well, and cover. Cook over medium heat until apples are soft (about 10-15 minutes).
- Remove from heat and strain the juices for later use.
- In another saucepan over medium-low heat, combine all custard ingredients except for the eggs. Whisk to combine. Remove from heat, add eggs one at a time, whisking between each addition.
- Cut the bread into 1” cubes. Layer 1/3 of the bread cubes in the pan, compressing down.
- Spread 1/3 of the apple pie filling over the bread layer. Repeat with another 1/3 of bread and more apple filling, and finish with the last layer of bread and apple filling.
- Pour custard over the layers, ensuring all pieces are soaked. Press down gently to avoid dry spots. Sprinkle turbinado sugar on top if desired.
- Bake at 350°F for 35-40 minutes on a baking sheet until the top is golden and set but still a bit wobbly. Let sit for 10 minutes before removing from the pan.
- Serve warm with a scoop of vanilla ice cream and reserved apple juices.
Notes
Best served warm. Can be made in advance and stored in the fridge for 3-4 days.