Caramelized Bread Pudding with Raisins and Walnut with Jack Daniels Caramel Sauce

Overall Recipe Rating
Caramelized Bread Pudding with Raisins and Walnut with Jack Daniels Caramel Sauce
2 votes, 5.00 avg. rating (93% score)

Difficulty: Intermediate

Preparation Time: 30min

Yields: 10-12 Servings

Total Time: 1hr 30min

Ingredients: Apple:
  • 4 tbsp. Unsalted Butter
  • 1 tbsp. Lemon Juice
  • 1/2 tsp. Salt
  • 1/2 tsp. Cinnamon
  • 1/4 cup Dark Brown Sugar
  • 1/4 cup Maple Syrup (Grade B preferred)
  • 6 Granny Smith Apples, peeled, cored, 1/2 dice
Custard:
  • 9 Large Eggs
  • 3/4 cup Raisins, divided
  • 3/4 cup Toasted Walnuts, chopped, divided
  • 3/4 cup Maple Syrup (Grade  B preferred)
  • 3/4 cup Dark Brown Sugar, packed
  • 2 tbsp. Cinnamon (Saigon preferred)
  • 2 tbsp. Vanilla Extract
  • 1 tsp. Fine Sea Salt
  • 11/2 cup Heavy Cream
  • 11/2 cup Whole Milk
  • 1/4 cup Apple Brandy (Lairds Applejack preferred)
  • 1 lb. of Challah or Brioche Bread, cut into ¾” cubes, dried (in a 225F oven till dry)
Jack Daniels Bourbon Sauce:
  • 1/4 cup Unsalted Butter
  • 1/2 cup Dark Brown Sugar
  • 1/4 cup Heavy Cream
  • 3 tbsp. Jack Daniels (or any bourbon that you may like)
  • Pinch Salt

Procedure

FOR THE APPLES

Melt butter in a large non-stick skillet over medium high heat. Add syrup, brown sugar, salt and lemon juice. Once brown sugar has melted, add apples and sauté until golden brown. Stir apples occasionally. Apples are done cooking when apples are soft and the sauce is thickened. Remove to a bowl and cool. This step can be omitted if pressed for time!

FOR THE CUSTARD

Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, salt and brandy in a large bowl. Add milk and cream, whisk until well combined. Add bread cubes, 1/2 cup of raisins, 1/2 cup of walnuts, caramelized apples and fold into custard mixture. Combine well. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350F.

Butter a 9×13 glass baking dish. Pour pudding into baking dish and sprinkle remaining raisins and walnuts on top of the custard. Bake for 60-75 minutes. (custard should reach an internal temperature of 160F). Pudding will be puffy and golden brown on top. Once removed from the oven, the pudding will fall slightly.

May be served hot from the oven, warm or at room temperature. Best served with French Vanilla Ice Cream and drizzled with the caramel sauce.

FOR THE JACK DANIELS BOURBON SAUCE

Melt butter in a small saucepan over medium heat. Whisk in remaining ingredients and simmer for 8-10 minutes. Cool slightly.

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