Eli’s Bourbon-Apple Bread Pudding

  • 4 large eggs plus 1 egg yolk
  • 3/4 cup plus 2 Tbsp sugar
  • 2 1/2 cups milk
  • 2 1/2 cups cream
  • 2 tsp vanilla extract
  • 1/4 cup bourbon
  • 1 tsp fresh grated nutmeg
  • 1/4 tsp salt
  • 3 apples, peeled, cored and diced
  • 1/2 cup raisins (optional)
  • 1 loaf Challah bread, cut into large cubes
  • 3 tsp cinnamon

Mix 2 Tbsp sugar and cinnamon in small bowl and set aside.  Preheat oven to 325 degrees. Butter a 13-by-9-inch baking dish.  In a bowl combine: milk, cream and vanilla.  In another bowl whisk together eggs, egg yolk, and remaining sugar until pale yellow. Whisk in the milk-cream mixture, bourbon, nutmeg, and salt.  In the baking dish, alternately layer cubed bread, diced apples and raisins.  Pour custard mixture over.  Press all the bread down into the custard and let sit for about 15 minutes so the bread absorbs the custard completely.  Sprinkle the top with the cinnamon-sugar and place bread pudding in the oven for 45-50 minutes or until the top is golden brown, the pudding appears to raise up slightly and it jiggles very slightly at the center when shaken.  Let cool and serve warm.