Nothing beats a dish of apple bread pudding on a chilly fall day. This warm and inviting dessert is essentially the embodiment of fall comfort food. It is filled with delicious caramelized apples and capped with a crunchy turbinado sugar covering.
Choosing the correct bread is the first step in making a truly excellent bread pudding. For the creamy bread pudding texture, we chose challah, an egg-rich bread that improves the custard by adding its own richness to the pudding. If you’re really on top of things and planning ahead, you might cut the bread into cubes and leave it out overnight to naturally dry out. However, if you’re like the rest of us, baking the bread for 20 minutes at a low temperature will also work.
The oven should be preheated to 350 degrees F (175 degrees C). A 7×11-inch baking pan should be greased. Make pudding next: In a sizable bowl, mix the bread, apples, and raisins. Melt margarine in a small saucepan with the milk, brown sugar, and sugar over medium heat. Until margarine is melted, cook and stir. Pour over the bread mixture in the bowl, and combine to coat completely. Place the prepared baking dish with the bread mixture inside.
In a small bowl, combine the eggs, vanilla, and cinnamon. Over the bread mixture in the baking dish, pour the egg mixture. Then bake for 40 to 50 minutes in a preheated oven, or until the apples are soft.
Make vanilla sauce in the interim: In a saucepan, combine milk, margarine, white sugar, and brown sugar. Bring to a boil, remove from heat, and mix in vanilla. Over pudding, please.
You can prepare this bread pudding ahead of time and keep it covered in the fridge for up to two days. It can also be put together in advance, covered, and refrigerated overnight without being baked. The next day, it can be freshly cooked.