Description
A warm and comforting autumn dessert featuring reduced apple cider, toasted pecans, and rich brioche bread soaked in a spiced custard.
Ingredients
8 cups brioche or challah bread, cubed (approx. 1 lb)
2 cups fresh apple cider
1.5 cups heavy cream
4 large eggs
3/4 cup light brown sugar, packed
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1 cup pecans, roughly chopped and toasted
2 tbsp unsalted butter, melted
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
Step 2: In a small saucepan, simmer the apple cider over medium heat for 15 minutes until reduced to about 1 cup. Let it cool slightly.
Step 3: Place the bread cubes in a large mixing bowl.
Step 4: In a separate bowl, whisk together the eggs, brown sugar, heavy cream, reduced apple cider, cinnamon, nutmeg, and vanilla extract until well combined.
Step 5: Pour the custard mixture over the bread cubes. Gently fold to ensure all pieces are submerged. Let sit for 20-30 minutes.
Step 6: Fold in half of the toasted pecans and the melted butter. Transfer the mixture to the prepared baking dish.
Step 7: Sprinkle the remaining pecans over the top. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
Step 8: Remove from the oven and let stand for 10 minutes before serving with your favorite sauce.
Notes
Using stale bread is essential for preventing the pudding from becoming mushy. If your bread is fresh, toast the cubes in the oven at 300°F for 10-15 minutes.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 145mg
