Iron Springs Cafe Caramel Apple Bread Pudding with Brandy Cream Sauce


  • 2 cups heavy cream
  • 1 tsp vanilla extract
    2 cups granulated sugar
  • 2 pinches salt, divided
  • 1/4 cup Mexican brandy
  • 8 eggs
  • 3 cups milk
  • 1 tsp cinnamon
  • 2 cups brown sugar, divided
  • 8 cups day-old French bread cubes
  • 4 cups tart green apples, peeled, cored and sliced
  • 6 Tbsp butter, divided


In a saucepan, bring heavy cream, vanilla extract, granulated sugar and 1 pinch salt to a boil; reduce by one-third. Add brandy. Place the bottom of the saucepan in an ice bath; refrigerate until ready to use.

Combine eggs, milk, cinnamon, 1 pinch salt and 1 cup brown sugar; stir to combine. Toss bread cubes with egg mixture. Push bread cubes under the liquid to allow them to soak; let rest 15 minutes.

Sauté apples in butter for 2 minutes. Add remaining brown sugar; cook until caramelized. Pour apples into a shallow baking dish. Pour bread mixture over apples.

Melt remaining butter; drizzle over the bread mixture. Bake mixture in a 350 degree F oven for 40 to 60 minutes or until set, brown and crunchy on top.

Makes 4

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