Apple Bread Pudding in a Bourbon Sauce

One of the best comfort foods ever. Who doesn’t love a rich and creamy bread pudding? This is a simple version I love to make over the holidays.


  • 6 large croissants, cut into small pieces
  • 2 cups of apples, cubed
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 pinch cloves
  • 1/4 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, chopped
  • 3 tablespoons butter

Preheat the oven to 350º. Butter a 9 x 11 inch baking dish. In a large bowl combine the croissants pieces, apples, dried cranberries, and apricots. In a small bowl combine the milk, heavy cream, brown sugar, eggs, cinnamon, cloves, vanilla, and mix well.  Place the bread mixture into  the prepared dish and cover with the egg mixture. Gently press the bread down to make sure it’s all soaked in the cream.  Cut slivers of butter and spread them on top of the pudding. Bake for 30 to 40 minutes, or until the center is set and apples as tender.

Bourbon Cream Sauce:

  • 2 1/2  cups whole milk
  • 1/3 cup sweetened condensed milk (more if you like it very sweet)
  • 4 egg yolks
  • 1 tablespoon cornstarch

Place all ingredients in a saucepan and bring to a boil, stirring constantly.  When the cream thick and bubbly, add 1/3 cup of bourbon (or more to taste!). Serve warm on top of the pudding.