Apple Bread Pudding with Salted Caramel Sauce Recipe | Sur La Table (2024)

• 6 large eggs
• 1/4 cup pure maple syrup
• 1/2 cup granulated sugar
• 1 tablespoon vanilla paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup whole milk
• 1 cup heavy whipping cream
• 2 tablespoons apple brandy such as Calvados
• 1 loaf bread (1 pound) cut into 3/4 to 1-inch cubes (very important this is either stale or hard bread so it keeps height in the photo)
• 2 tablespoons unsalted butter, room temperature
• 3 large green apples (such as Granny Smith) peeled, cored and cut into 1/2-inch thick slices
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter

• Salted Caramel Sauce:
• 3/4 cup granulated sugar
• 1 tablespoon light corn syrup
• 2 tablespoon water
• 3/4 cup heavy whipping cream
• 1 tablespoon unsalted butter
• 1/2 tablespoon Maldon Sea Salt

Preheat an oven to 350°F and position an oven rack in the bottom third of the oven. Generously butter 8 mini cocottes or 9 x 5-inch baking pan with about 3-inch sides.

In a large bowl, use a whisk to combine eggs, maple syrup, sugar, vanilla and salt. Add the milk, cream and brandy and whisk until well combined. Using a silicone spatula, stir in the bread cubes and press down until submerged into the custard.

To prepare apples: In a medium bowl, toss the apple slices with the cinnamon and sugar until they are evenly coated. Place butter into a large nonstick skillet and place on the stove over a moderate heat. When the butter has melted, swirl the pan to coat it with the melted butter and increase the stove temperature to high. Add the apple slices and cook, without stirring, until tender, about 2 minutes. Gently toss the apples and cook until the apples are golden brown and cooked through yet hold their shape, about an additional 5 minutes.

To assemble pudding: Mix half the apple mixture into the custard mixture. Divide the bread mixture evenly into the cocottes or baking pan. Arrange the remaining apple slices decoratively atop the bread pudding. Spoon any remaining skillet juices over the apple slices. Place the cocottes or baking pan onto a rimmed baking sheet, to catch any spills during baking.

Bake the bread pudding until puffed and an instant-read thermometer inserted into the center of the pudding registers 170 to 180°F, about 20 to 25 minutes. Remove from the oven and allow to rest

To make sauce: While the pudding is cooking, prepare the sauce. In a medium saucepan, combine the sugar, corn syrup and 2 tablespoons water and place on the stove over a medium-high heat, stirring to dissolve the sugar. Bring the saucepan to the boil and swirling the pan occasionally, cook until the mixture turns a deep amber color, about 8 minutes. Remove the saucepan from the heat and add the cream in slow stages, being careful as the mixture will bubble vigorously. Cook over a medium heat and stir in the butter and salt.

To serve: Spoon salted caramel sauce over the bread pudding and serve immediately.

• 6 large eggs
• 1/4 cup pure maple syrup
• 1/2 cup granulated sugar
• 1 tablespoon vanilla paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup whole milk
• 1 cup heavy whipping cream
• 2 tablespoons apple brandy such as Calvados
• 1 loaf bread (1 pound) cut into 3/4 to 1-inch cubes (very important this is either stale or hard bread so it keeps height in the photo)
• 2 tablespoons unsalted butter, room temperature
• 3 large green apples (such as Granny Smith) peeled, cored and cut into 1/2-inch thick slices
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon unsalted butter

• Salted Caramel Sauce:
• 3/4 cup granulated sugar
• 1 tablespoon light corn syrup
• 2 tablespoon water
• 3/4 cup heavy whipping cream
• 1 tablespoon unsalted butter
• 1/2 tablespoon Maldon Sea Salt

Preheat an oven to 350°F and position an oven rack in the bottom third of the oven. Generously butter 8 mini cocottes or 9 x 5-inch baking pan with about 3-inch sides.

In a large bowl, use a whisk to combine eggs, maple syrup, sugar, vanilla and salt. Add the milk, cream and brandy and whisk until well combined. Using a silicone spatula, stir in the bread cubes and press down until submerged into the custard.

To prepare apples: In a medium bowl, toss the apple slices with the cinnamon and sugar until they are evenly coated. Place butter into a large nonstick skillet and place on the stove over a moderate heat. When the butter has melted, swirl the pan to coat it with the melted butter and increase the stove temperature to high. Add the apple slices and cook, without stirring, until tender, about 2 minutes. Gently toss the apples and cook until the apples are golden brown and cooked through yet hold their shape, about an additional 5 minutes.

To assemble pudding: Mix half the apple mixture into the custard mixture. Divide the bread mixture evenly into the cocottes or baking pan. Arrange the remaining apple slices decoratively atop the bread pudding. Spoon any remaining skillet juices over the apple slices. Place the cocottes or baking pan onto a rimmed baking sheet, to catch any spills during baking.

Bake the bread pudding until puffed and an instant-read thermometer inserted into the center of the pudding registers 170 to 180°F, about 20 to 25 minutes. Remove from the oven and allow to rest

To make sauce: While the pudding is cooking, prepare the sauce. In a medium saucepan, combine the sugar, corn syrup and 2 tablespoons water and place on the stove over a medium-high heat, stirring to dissolve the sugar. Bring the saucepan to the boil and swirling the pan occasionally, cook until the mixture turns a deep amber color, about 8 minutes. Remove the saucepan from the heat and add the cream in slow stages, being careful as the mixture will bubble vigorously. Cook over a medium heat and stir in the butter and salt.

To serve: Spoon salted caramel sauce over the bread pudding and serve immediately.