Brioche Gourmet » Caramel Apple Pie Brioche Bread Pudding

Caramel Apple Pie Brioche Bread Pudding

12 servings

35 min cook time

30 min prep time

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1 1/2packages (17.64 ounces each) Brioche Gourmet Sliced Brioche Loaf, cut into 1-inch pieces
Nonstick cooking spray
1/4 cup unsalted butter
4 large Braeburn, Fuji, Granny Smith and/or Jonathan apples, peeled, halved, cored and chopped
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup caramel sauce plus additional warmed for serving (optional)
6 large eggs
3 cups whole milk
1 cup packed light brown sugar
1 1/2 teaspoons vanilla bean paste
1/4 teaspoon salt
Whipped topping and/or chopped pecans for serving (optional)

DIRECTIONS

STEP 1

Preheat oven to 300°. Line 2 rimmed baking pans with parchment paper; spray 13 x 9-inch baking dish with cooking spray. Spread bread on prepared pans; bake 10 minutes or until toasted. Cool brioche completely. Makes about 12 cups toasted bread.

STEP 2

In large skillet, melt butter over medium heat. Add apples, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg; cook 5 minutes or until tender-crisp, stirring occasionally. Transfer apples to large bowl; cool 15 minutes, stirring once halfway through cooling. Stir in caramel sauce. Makes about 4 cups apple mixture.

STEP 3

Spread 4 cups toasted bread in prepared dish; top with 1 1/3 cups apple mixture. Repeat layers twice, pressing down on each layer of bread with back of large spoon.

STEP 4

In large bowl, whisk eggs, milk, sugar, vanilla bean paste, salt, and remaining 1 teaspoon cinnamon and 1/2 teaspoon nutmeg; pour over bread mixture and press down with back of large spoon. Let bread pudding stand 30 minutes.

STEP 5

Increase oven temperature to 350°. Bake bread pudding 35 minutes or until top is golden brown and center is set; let stand 10 minutes. Cut bread pudding into 12 pieces.