Autumn Spice Apple Bread Pudding

Warm, cozy, and bursting with the flavors of fall, this apple bread pudding is a must-try. The secret to its deliciousness lies in my Autumn Spice blend, a handcrafted combination of Ceylon Cinnamon, Nutmeg, Allspice, Cloves, Ginger, and Cardamom. It's a far cry from the ubiquitous "pumpkin spice" and adds a depth of flavor that's truly special. Whether you're looking for a cozy dessert or a sweet brunch option, get ready to savor the comforting aroma and taste of autumn in every bite.

Let's get baking, shall we?

Autumn Spice Apple Bread Pudding

Autumn Spice Apple Bread Pudding

Ingredients:

• 1 pound brioche, torn into 1-inch pieces

• 5 tablespoons unsalted butter, melted

• 2 large crisp apples (such as Pink Lady, Honeycrisp, or Granny Smith), peeled, cored and cut into 1/2-inch pieces

• 1 cup sugar

• 1 teaspoon Autumn Spice

• 1/4 cup brandy

• 4 large eggs, beaten

• 3 cups whole milk

• 1 teaspoon vanilla extract

• Whipped cream or ice cream, for serving

Directions:

Preheat the oven to 350F. Spread the brioche pieces on a rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry. Remove from oven and set aside.

In a large skillet over medium heat, add 2 tablespoons of the melted butter, the apples and 1/4 cup of the sugar and cook, stirring frequently, until the apples are softened. Stir in the Autumn Spice. Remove from the heat and carefully add the brandy. Return to the heat and cook, stirring frequently, until the sauce is syrupy.

In a large mixing bowl, whisk the eggs with the milk, the vanilla, and the remaining sugar. Add the toasted brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the bread to soak up the liquid.

Rub 1 tablespoon of the remaining butter all over the bottom and sides of an 8x11 inch baking dish. Add the bread mixture and drizzle the remaining melted butter on top. Bake for 45-50 minutes, until the custard is set and the top is golden brown. Let the bread pudding cool slightly, then serve with whipped cream or ice cream.

Make ahead: Prepare this recipe up to the point of baking up to a day in advance. Wrap tightly in plastic and refrigerate. Remove plastic wrap and bake the next morning, keeping in mind that you may need to add some extra baking time given that you are starting from cold.