This apple butter bread pudding is far from the typical bread pudding you might be used to. Made with a delicious homemade apple butter and wonderfully rich dark beer caramel sauce, this savory bread pudding should be required at any holiday gathering or special celebration. It’s ideal for breakfast, brunch or dessert, but we won’t tell anyone if you have it for lunch or dinner! Share the deliciousness with friends and family on Facebook, Pinterest, Instagram, and Twitter.
This apple butter bread pudding recipe makes 6 servings and consists of 3 main components: 1) the bread pudding base, 2) the apple butter and 3) the dark beer caramel sauce.
Cut 1 loaf of brioche (or challah or another soft, rich bread) into ½-inch-thick slices and arrange slices in a single layer on baking sheets or work surface. Let dry for 2 hours.
Preheat oven to 300°F and butter a 9-by-9-inch or similar baking dish.
Whisk together the cream, milk, eggs, sugar and vanilla until well combined. Layer half of the bread slices in prepared dish, cutting to fit if necessary. Sprinkle evenly with grated Cabot Sharp Cheddar cheese. Cover with layer of remaining bread slices.
Pour cream mixture slowly and evenly over bread and let stand until absorbed.
Bake for 30 minutes, or until custard is set and top is golden brown. To serve, layer spoonfuls of warm pudding with apple butter and top with the dark beer caramel sauce for bread pudding (see apple butter and dark beer caramel sauce recipes below).
For another savory cheddar bread pudding, our Apple-Cheddar Bread Pudding with Spiced Maple Butter Sauce is a must-try. As a co-operative of over 800 farm families, our goal is to make the highest quality and best tasting cheddar cheese and dairy products you’ll find. We’d love for you to rate and review this apple butter bread pudding recipe once you’ve made and enjoyed it!
1 loaf brioche, challah or other soft, rich bread
2 cups heavy cream
2 cups whole milk
6 large eggs
½ cup sugar
1 teaspoon vanilla
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
CUT bread into ½-inch-thick slices; arrange slices in single layer on baking sheets or work surface and let dry for 2 hours.
PREHEAT oven to 300°F. Butter 9-by-9-inch or similar baking dish.
WHISK together cream, milk, eggs, sugar and vanilla until well combined. Layer half of bread slices in prepared dish, cutting to fit if necessary. Sprinkle evenly with cheese. Cover with layer of remaining bread slices.
POUR cream mixture slowly and evenly over bread; let stand until absorbed.
BAKE for 30 minutes, or until custard is set and top is golden brown. To serve, layer spoonfuls of warm pudding with Apple Butter and top with Dark Beer Caramel Sauce.
6 Granny Smith apples, peeled and cored
1 tablespoon Cabot Unsalted Butter
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
PREHEAT oven to 375°F.
CUT apples into quarters. Combine in baking dish with butter, cinnamon and nutmeg.
COVER with aluminum foil and bake for 30 minutes, or until apples are tender.
TRANSFER to food processor and puree; set aside.
Dark Beer Caramel Sauce:
4 cups dark beer, any style
2 cups granulated sugar
BOIL beer in a nonreactive saucepan until reduced to 2 cups.
HEAT sugar over medium heat in a large clean skillet without stirring until melted and beginning to color; continue to cook, swirling pan, until deeply golden.
REMOVE skillet from heat and carefully add beer (it will spatter). Return to heat and cook until caramel has dissolved. Transfer to bowl to cool.
Recipe courtesy of New England Culinary Institute.