Apple Bread Pudding with Bourbon Maple Syrup Sauce

By Lucy Vaserfirer

Serves 6-8

Bread Pudding

1 tablespoons butter, plus more for buttering the pan

2 Granny Smith apples

2 cups milk

¾ cup sugar

2 eggs

1 tablespoon vanilla

¼ teaspoon ground cinnamon

Pinch freshly grated nutmeg

4 cups cubed stale French bread

Peel, core, and dice the Granny Smith apples. Melt 1 tablespoon butter in a small sauté pan over medium-high heat. Add the apple and cook 2-3 minutes, or until tender. Transfer to a small bowl and set aside.

Preheat the oven to 350° and butter a 1-quart gratin pan. In a large bowl, whisk together the milk, sugar, eggs, vanilla, cinnamon, nutmeg, and apples. Add the bread cubes and toss to coat. Let soak 15-20 minutes, tossing occasionally. Pour the mixture into the prepared pan and bake 35-40 minutes, or until firm and a knife inserted into the center comes out clean.

Bourbon Maple Syrup Sauce

1 egg

½ cup sugar

½ cup melted butter

¼ cup maple syrup

¼ cup bourbon

In a heat-proof bowl, whisk the egg and sugar until light. Set the bowl over a saucepan of slowly simmering water. Whisk constantly until warm and fluffy. Whisk in the butter. Whisk in the maple syrup and the bourbon and serve immediately.

© Lucy Vaserfirer

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