Browned Apple Bread Pudding

Browned Apple Bread Pudding
Photo by Scott Phillips


  • ¾ cup packed light brown sugar; plus ¼ cup or more for the topping
  • 1 lb. loaf homemade-style sliced white bread (about 12 large slices), crusts trimmed, dried overnight
  • 2 cups milk
  • 1 cup sour cream, at room temperature
  • 4 large eggs plus 4 yolks, at room temperature
  • 6 to 7 Tbs. unsalted butter; plus 2 tsp. softened butter for the baking pan
  • ½ cup heavy cream
  • + 3 more ingredients
    • 1 tsp. vanilla extract
    • 2 lb. Empire, Macoun, or Granny Smith apples, peeled, cored, and thinly sliced
    • Pinch salt

Butter a 9x13-inch shallow baking dish (with handles, if possible) with the 2 tsp. softened butter. Set a large skillet (preferably nonstick) over high heat with 1 Tbs. of the butter. When the butter froths, add just enough apple slices to cook in one layer; sauté until browned on both sides, ab...

View full recipe at Fine Cooking


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