Apple Cinnamon bread pudding with caramel custard glaze is an amazing rich and dense Southern bread pudding made with fresh Brioche bread. Just about the BEST bread pudding recipe in the world! Take basic bread pudding and dial it up a notch to a more unique, sweet, and "want more" bread pudding recipe.
1loaftypically 16 oz Apple Cinnamon Braided Brioche Bread
2cupswhole whipping cream
Pre-heat your oven to 350 Degrees and spray a 9x13 pan with cooking spray. Set pan aside.
Prep your bread by cutting loaf into small, bite sized pieces, about one inch.
Add your apple cinnamon brioche bread to your glass dish.
Take your melted butter, and pour over bread in dish.
Add one cup of raisins to your bread, trying to spread out evenly. This works best with your hands. I know that one cup feels like a lot before you assemble the dish, but it works out perfectly once baked.
In a separate bowl, add eggs and whisk until combined.
Stir in whipping cream, sugar, cinnamon and vanilla and mix well.
Take egg mixture and pour over bread until just covers the middle of the bread.
NOTE: ALL OVENS WORK DIFFERENTLY. Put in oven for approximately 30-35 minutes, checking occasionally.
The apple bread pudding is done when the center comes out clean with a knife. Depending on your oven, this may take up to 40 minutes. My gas oven only takes 35.
Pour custard glaze on top and serve bread pudding while hot.
Recipe for Bread Pudding Sauce
Most bread puddings are best served with a vanilla or caramel glaze sauce. I personally prefer this caramel glaze, its quite like a thin custard, and is so good on the apple cinnamon bread pudding. But anytime you work with an egg and other boiling ingredients, you need to temper the egg or you can end up with a bit of scrambled egg. First take the following, add to a sauce pan, and whisk on medium heat for about 5-7 minutes.
1/2 cup of light brown sugar
dash of cinnamon
2 tablespoons melted butter
1 1/4th cup whole whipping cream
sprinkle of salt
In a separate bowl, add one egg and whisk. Lower temperature of the sauce by half for about 2 minutes and once a bit more cooled, add a bit of the cool mixture (by spoon or ladle) into the egg bowl and whisk frequently. Continue adding liquid, stirring constantly, to the egg so it can come up to temperature without boiling or scrambling. Once fully combined, you can slowly heat. Once the sauce sticks to the back of a spoon, its ready to be poured over your bread. Note that occasionally eggs DO heat and scrambled up a little. It shouldn't change the flavor and you can dig out any larger pieces with a spoon. It still tastes like delicious caramel custard glaze. Tempering is not easy, so do not feel worried if it doesn't happen right the first time!Can I leave the egg out? You can, but it does change the flavor and doesn't thicken as well. Get regular Southern Bread Pudding with White bread recipe here.