Apple and Maple Bread Pudding

Name: Apple and Maple Bread Pudding
Yield: 4 servings
Ingredients: 6 large eggs; 0.5 cup pure maple syrup; 0.5 cup dark brown sugar; 1 tbsp vanilla extract; 2 tsp ground cinnamon; 0.5 tsp fine sea salt; 1 cup whole milk; 1 cup heavy whipping cream; 2 tbsp apple brandy; 1 1-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes; 3 tbsp unsalted butter; 2.5 lb Granny Smith apples , peeled, quartered, cored, cut into 1/3-inch-thick slices; 0.25 cup pure maple syrup plus additional for brushing; 0.25 cup dark brown sugar

From the kitchen of Carly

Custardy bread pudding soaked in maple syrup, brown sugar, and apple brandy, then studded with caramelized apples and warming spices. Dense, boozy, and sweet enough for dessert but substantial enough to anchor a brunch table.

Custardy bread pudding studded with caramelized Granny Smith apples and spiked with brandy, all bound together with maple syrup and cinnamon. The trick is deep-frying the apples first to caramelize them, then layering half into the custard and fanning the rest on top. They'll brown to mahogany by the time the pudding puffs and sets, giving you texture on every spoonful.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

6 largeeggs
1/2 cuppure maple syrup
1/2 cupdark brown sugar
1 tbspvanilla extract
2 tspground cinnamon
1/2 tspfine sea salt
1 cupwhole milk
1 cupheavy whipping cream
2 tbspapple brandy
11-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes
3 tbspunsalted butter
2 1/2 lbGranny Smith apples , peeled, quartered, cored, cut into 1/3-inch-thick slices
1/4 cuppure maple syrup plus additional for brushing
1/4 cupdark brown sugar

Instructions

Crack the eggs into a large bowl and whisk them together with the maple syrup, brown sugar, vanilla, cinnamon, and sea salt. Pour in the milk, cream, and apple brandy, whisking until everything is fully combined. Fold in the bread cubes, pressing them down so they sink into the custard. Leave them to soak for at least 30 minutes, pushing the cubes back under the surface every so often.
While the bread soaks, position a rack in the bottom third of the oven and preheat to 350°F. Generously butter a 9x5-inch glass or ceramic loaf pan with sides at least 3 inches high. Set a large nonstick skillet over medium-high heat, melt the 3 tablespoons of butter, then add the apple slices. Stir and turn them frequently for 10 to 12 minutes, until they are deep golden and just starting to soften. Stir in the 1/4 cup of maple syrup followed by the brown sugar, then let the mixture simmer until the sugar dissolves and everything thickens to a syrup, about 1 minute. Pull the pan off the heat.
Fold half the cooked apple slices into the soaked bread mixture, then transfer everything to the prepared loaf pan. Arrange the remaining apple slices across the top in 2 lengthwise rows, and spoon any syrup left in the skillet over them. Set the loaf pan on a rimmed baking sheet to catch any drips.
Bake until the pudding has puffed and cracked on top, the apples are deep brown, and an instant-read thermometer inserted into the center reads 170°F to 180°F, about 1 hour 30 minutes. The pudding will rise well above the rim of the pan. Pull it from the oven and let it rest at room temperature for 45 minutes to 1 hour, during which it will settle back down. Brush the apple-topped surface with a little extra maple syrup, then spoon into bowls and serve warm or at room temperature.

Tips from the kitchen

Grade B maple syrup has more robust flavor than Grade A. Use it if you can find it, especially in the custard and for the apple glaze. Don't skip the apple brandy. A quarter cup seems small, but it deepens the whole dish without tasting boozy.
Soak the bread at least 30 minutes and keep pressing it down. Dry bread won't absorb enough custard and you'll end up with pockets of undercooked bread. This is where patience pays off.
The pudding will puff up dramatically and crack on top while baking. That's exactly what you want. Let it rest 45 minutes after baking and it'll sink back down to a proper, spoonable texture.

Variations

Swap Calvados for the applejack. Both work, but Calvados is slightly more refined if you're feeling fancy.
Replace half the apples with pears for a different flavor profile. Cook them the same way, same timing.
Omit the brandy and add 2 tablespoons of apple cider vinegar to the custard for brightness without alcohol.
Dust the finished pudding with cinnamon sugar instead of brushing with maple syrup for a crispier top.

Make ahead and storage

Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat gently in a 300°F oven for 15 to 20 minutes with a foil tent so it doesn't dry out. Freezing is not recommended since the custard texture suffers.