Apple Bread Pudding With Calvados Sauce

Recipe by Chef Kate
READY IN: 1hr 30mins




  • Butter a 6 to 8 cup souffle dish or other baking dish.
  • Preheat oven to 325°F.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add the apples and sauté about 5 minutes, until the apples start to brown.
  • Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
  • Remove from heat, transfer to a bowl and add one half of the Calvados.
  • Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter.
  • Spoon half the apples into the souffle dish and top with half the bread.
  • Repeat with the other half of the apples and the other half of the bread.
  • Put some water on to heat while you fix the cream.
  • Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved.
  • Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
  • Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
  • Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
  • Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
  • Bake 40 minutes, until just set.
  • Meanwhile, boil the cider until it is reduced by half.
  • Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
  • Simmer until thickened, then remove from heat and add remaining Calvados.
  • Serve the sauce warm on the pudding.