Brioche-Apple Bread Pudding

By akselden

Ingredients

• 1 tablespoon butter, softened
• 3 ounces brioche, crusts removed and cut
• into 1/4-inch-thick slices, toasted
• 3 eggs
• 2 egg yolks
• 1 1/4 cups whipping cream
• 1 1/4 cups milk
• 1/2 cup packed brown sugar
• 1 1/2 tablespoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Apple Topping (see recipe)
• Whipped cream (optional)

Preparation

Step 1

Preheat oven to 350°F. Butter toasted bread slices on one side. Place in 2-quart rectangular baking dish, butter side up. Whisk eggs and yolks and add whipping cream, milk, brown sugar, vanilla, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg. Pour over bread slices. Bake for about 30 minutes. (The pudding is done when you have a little movement in the middle.) Serve With warm Apple Topping and whipped cream. Serves 6.
Apple Topping: Peel and slice four medium Fuji apples. Preheat 12-inch cast-iron skillet over medium-high heat. Melt 2 tablespoons butter. Butter should be very hot but not browning. Add apples to butter; turn heat to high for 2 to 3 minutes, then reduce heat to medium-high. Stir and cook apples until tender and caramelized, another 10 to 12 minutes. Stir in 1/4 cup brown sugar, 1/4 teaspoon ground cinnamon, and dash of nutmeg. Mix well. Continue to cook until brown sugar melts. Remove from heat. Stir in 1 tablespoon Calvados, if desired. Serve warm with bread pudding.