Ingredients:

  • 1 loaf (about 1 lb / 450g) day-old, stale bread (Brioche, Challah, or firm French bread recommended), cut into 1-inch cubes
  • 2 large Granny Smith or Honeycrisp apples, peeled, cored, and diced (about 300g)
  • 1/2 cup (60g) raw pecan halves, lightly toasted
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons (25g) granulated sugar
  • 4 large eggs
  • 2 extra egg yolks
  • 1 1/2 cups (360ml) whole milk
  • 1 cup (240ml) heavy cream (35% fat)
  • 1/2 cup (100g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (120ml) pure Grade A maple syrup
  • 2 tablespoons (30ml) bourbon (or apple juice)
  • 1 tablespoon (15g) unsalted butter (for drizzle)

Instructions:

  1. Lightly butter the 9x13 inch baking dish. Cube the stale bread and spread it evenly across the bottom of the prepared dish.
  2. In a skillet, melt 2 tbsp butter over medium heat. Add diced apples, 2 tbsp granulated sugar, cinnamon, and nutmeg. Sauté until apples are slightly softened but still hold their shape (about 5–7 minutes). Stir in the toasted pecans and distribute this mixture evenly over the bread cubes.
  3. In a large bowl, vigorously whisk together the whole eggs, egg yolks, brown sugar, milk, cream, vanilla extract, and salt until completely smooth and the sugar is dissolved, creating the custard.
  4. Slowly and evenly pour the custard mixture over the bread and fruit in the baking dish. Gently press down on the bread cubes to help them absorb all the liquid.
  5. Cover the dish loosely with plastic wrap and let the pudding soak at room temperature for 30 minutes, or refrigerate for up to 4 hours. This soaking step is crucial.
  6. Preheat your oven to 350°F (175°C). Remove the plastic wrap from the pudding dish.
  7. Bake for 45–55 minutes, or until the pudding is puffed, golden brown on top, and a knife inserted near the centre comes out mostly clean.
  8. While baking, prepare the drizzle: Combine the maple syrup, bourbon, and 1 tbsp butter in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sauce thickens slightly (about 3 minutes). Remove from heat.
  9. Let the bread pudding rest for 10 minutes after removing it from the oven. Drizzle generously with the warm maple-bourbon sauce just before serving.