‹ Michigan Apple Recipes

Apple Cinnamon Bread Pudding With Rum Sauce

This delicious dessert includes soft brioche, tender apples, and cinnamon. The warm rum sauce adds a cozy burst of flavor.

Created by Lori Yates.

Recommended Apple Varieties: 

Honeycrisp

INGREDIENTS:

For the Bread Pudding:

  • 10 ounces brioche bread, cut into 1-inch cubes (about 6 cups lightly packed)(alternative: challah or French bread)
  • Nonstick cooking spray
  • 2 large Michigan Honeycrisp apples, chopped
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

For the Rum Sauce:

  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 2 tablespoons dark rum(alternative: apple cider)
  • Pinch of salt
SERVING SIZE:

8

INSTRUCTIONS:
  1. Make the Bread Pudding: Spread bread cubes on rimmed baking pan and leave uncovered at
    room temperature overnight. Shortcut: Bake cubes at 300 degrees F for 12 to 15 minutes until slightly dry but not browned.
  2. Preheat oven to 350 degrees F. Spray 9×13-inch baking dish with cooking spray. Add bread cubes and apples to dish and toss to combine.
  3. In large bowl, whisk eggs, milk, sugar, cream, cinnamon, vanilla, and salt. Pour egg mixture
    evenly over bread and apples and gently toss to combine so all bread is moistened. Let sit 10 minutes.
  4. Cover loosely with foil, transfer to oven and bake 30 minutes. Remove foil and bake 20 to 25
    minutes longer, or until golden and set in the center.
  5.  Meanwhile, make the Rum Sauce: Place butter and brown sugar in medium saucepan, and cook over medium heat until butter is melted. Stir in cream, rum, and salt and cook 2 to 3 minutes or until mixture is slightly thickened, stirring occasionally.
  6. Spoon warm bread pudding onto plates and drizzle generously with warm rum sauce.