[title subtitle=”RECIPE ADAPTED itsakeeper
IMAGE Katarzyna Hurova/Shutterstock”][/title]
INGREDIENTS
For the bread pudding
1 challah loaf, cubed, 20 ounces
2 cups milk
2 cups heavy cream
1 ½ teaspoons pure vanilla extract
¾ cup butter, unsalted
1 cup light brown sugar, firmly packed
½ teaspoon salt
½ cup white sugar
4 large eggs, lightly beaten
½ teaspoon ground cinnamon
4 Tablespoons bourbon
1 large apple, chopped (I like Honeycrisp)
¾ cup pecans, chopped, divided
2 Tablespoons turbinado sugar
For the bourbon glaze
1 cup powdered sugar
¼ cup butter, melted
2 Tablespoons bourbon
½ cup heavy cream
METHOD
For the bread pudding
Preheat oven to 350º. Cube bread. In a large bowl combine milk, heavy cream, and vanilla. Add bread and gently toss until well coated. Set aside. Melt butter in a 12-inch cast iron skillet. Add brown and white sugars and stir until combined. Remove from heat. Add eggs, 4 Tablespoons bourbon and stir until combined. Add in apples, salt, cinnamon, and ½ cup pecans, stir to mix. Fold in bread mixture until combined. Sprinkle remaining ¼ cup pecans (optional) and turbinado sugar over the top, then cover with foil. Bake covered for 55 minutes. Uncover and bake an additional 15 minutes. Insert a toothpick and ensure it comes out clean.
For the bourbon glaze
In a small bowl, combine powdered sugar, melted butter, 2 Tablespoons bourbon, stir until creamy. Stir in heavy cream until smooth. Drizzle glaze on top of warm bread pudding. Serve immediately.
*If you have any salted caramel sauce left from the cocktail recipe, it’s delicious drizzled over this bread pudding! Find our salted caramel recipe at dosouthmagazine.com/apple-of-my-eye.
