Apple Butter Bread Pudding
A comforting British classic meets Vermont fall flavor. Layers of challah bread, milk, cream, and our Limited Edition Apple Maple Butter baked into the coziest, most decadent dessert. Warm cinnamon swirls await you through every bite. Top with ice cream, a drizzle of Vermont maple syrup and pecans!
12 rolls or slices of brioche bread
1 cup milk
1 cup heavy cream
2 tablespoons butter
Pinch of salt
1 tsp vanilla extract
4 eggs, room temperature
1 teaspoon cinnamon
¼ cup + more for layering Blake Hill Apple Maple Butter
Instructions
1
Preheat the oven to 350°F.
2
Prepare a 8” or 9” square pan by greasing it with butter and lining with parchment paper.
3
Cut the brioche slices into 1” cubes.
4
In a medium sauce pan over medium-low heat, combine the milk, heavy cream, butter, salt, vanilla extract, and cinnamon.
5
Whisk until the butter is melted.
6
Once the butter is melted, remove the pan from the heat and whisk in one egg at a time until all are combined.
7
Then whisk in the ¼ cup of apple butter.
8
Cover the bottom of the prepared square pan with half of the brioche cubes.
9
Pour half of the custard mixture over the bread pieces and gently press them to make sure there are no dry parts.
10
Layer in dollops of apple butter before repeating steps 8 and 9 with the rest of the brioche and custard.
11
Finish with more Apple Butter and bake on a sheet tray for 35-40 minutes. You want the top to be golden brown and set but still slightly wobbly when shaken.
12
Remove from the oven and let rest for 10 minutes before removing from the pan.
13
Serve with your favorite ice cream, maple syrup and candied nuts for a little crunch, Enjoy!
Suggested Jams
Sign up and save
Subscribe to get special offers, free giveaways, and once-in-a-lifetime deals.
