The main ingredients for the Brioche Apple Pudding are:

Bread-
One day-old brioche, cubed. I find that it works best because it's soft and buttery. French bread also works well. I find that whole wheat or seeded bread doesn't work well for my taste.

Apples-
I used 4 Pink Lady apples for a sweeter pudding. Peel and slice them thin so they soften while baking. And I added the juice of half a lemon, just so that the apples will not turn brown.
You can also try Honeycrisp. Granny Smith apples add a nice tart flavor.

Dairy-
1 pint or 2 cups heavy cream, and 3 cups milk. These two ingredients make this bread pudding rich and moist. You can use lighter dairy, but it won't be quite as creamy.

Eggs- 9 whole eggs, scrambled.

Sugar and salt- 3/4 cup sugar and 1 teaspoon salt

Spices-
Cinnamon and nutmeg give it that classic apple pie flavor. You can also use 1 teaspoon of apple pie spice instead.

Vanilla-1 to 2 teaspoons

Raisins soaked in rum- this is optional. Some people don't like raisins. I love raisins, so I used 1/4 cup here.

This recipe may look like it needs a lot of ingredients, but chances are you already have most of them on hand. With just a few basic ingredients and about 25 minutes of prep, it's easy to put together. It's the kind of dessert everyone goes back for seconds of.

First, do not forget to preheat the oven to 350 degrees Fahrenheit.

Prepare the ingredients: Peel and slice apples, then cube the brioche.

I soaked the raisins in rum, and by the time I am done slicing the apples and cubing the brioche, it has plumped up.

Mix the raisins and brioche in the baking pan.

Add the apple slices on top of the brioche, and set aside.

Scramble the eggs, add the salt and sugar.

Add the cinnamon, nutmeg, and vanilla. Mix.

Add the heavy cream...

and the milk. Mix thoroughly.

Pour the dairy evenly throughout the apples and brioche.

Gently press the apples down so the brioche can soak up all that creamy mixture. You can use a spoon.

Let it sit for at least 30 minutes before baking.

Put the baking dish in the center of the preheated 350-degree Fahrenheit oven.
(I didn't have sanding sugar. If you have sanding sugar in your pantry, sprinkle the sugar generously on top of the pudding prior to baking.)

Bake the pudding for 1 hour to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

When done, let it rest for ten minutes before serving.

Bread Pudding Tips

Use day-old bread.
It soaks up the custard much better than fresh bread. If your bread is fresh, dry it out in the oven for 10 to 15 minutes first.

Don't pour in all the liquid.
Just add enough to cover the bread. If you have some left over, leave it out. Too much can make the pudding soggy. If it's the right baking pan, you will accommodate all ingredients with no problem at all. I used a 9" X 12" X 2-1/2" baking pan.

Let it sit.
Give the bread about 30 minutes to soak everything up before baking. It's worth the wait.

Check the middle.
The center should be soft and set, not wet. If it still looks mushy, bake it a little longer.

Serve it warm.
This is one of those desserts that's best warm from the oven. A scoop of vanilla ice cream on top doesn't hurt either.

Y U M !

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