Apple Bread Pudding With Brandy Butterscotch Sauce

Recipe by lazyme
READY IN: 1hr 25mins




  • Lightly grease a 9- by 13-inch baking dish.
  • CRUMBLE THE BREAD into coarse crumbs, using your hands.
  • Sprinkle two-thirds of the crumbs into the prepared baking dish.
  • Arrange the apple wedges over the bread in rows, overlapping them slightly.
  • COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
  • Beat well, then pour the mixture over the apples and bread.
  • In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
  • Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
  • Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
  • MAKE THE SAUCE while the bread pudding is baking.
  • Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
  • Bring to a boil without stirring and simmer for 5 minutes.
  • Reduce the heat and carefully stir in the cream and brandy.
  • Cook 1 minute longer.
  • Set aside and keep warm until needed.
  • LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
  • Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.