Warm, soft, gooey, decadent. These are all things I look for in desserts in the winter. Something comforting. Something to combat the cold winter weather. Something like bread pudding. It really doesn’t get warmer, softer, gooey-er, or more decadent than bread pudding.
I love the idea of bread pudding, but so often it is disappointing. I am happy to report that after one bite of this, I could. Not. Stop. Eating. It. Seriously, it was a major problem. I had to give it away to my neighbors to get it out of the house. I started with challah bread from the amazing Avalon Bakery in Detroit. I had never been there before, but it is such a great little bakery full of tons of amazing looking treats. The braided apple raisin coffee cake was a huge hit as was the orange cranberry bread, but the challah really shined in this bread pudding.
It was perfect to soak up the super-rich and eggy custard, enhanced with spices, vanilla, and bourbon. Apples add a little texture. Then I drizzled it with my favorite caramel sauce. It was simply awesome, especially warm out of the oven with warm caramel heaped over it.
Speaking of eggs, this is another recipe I developed for Davidson’s Safest Choice Pasteurized Eggs. They are so perfect for this recipe because then it’s okay if the custard isn’t all the way set. So please head over to their site for the blog post and recipe. You definitely want to make Caramel Apple Bread Pudding this holiday season.