Spiced Apple & Brioche Bread Pudding with Cinnamon Crème Anglaise

This comforting bread pudding elevates simple ingredients into a sophisticated dessert. The warm, spiced apples mingle with buttery brioche, while the creamy crème anglaise adds a touch of elegance, making it a perfect ending to a special dinner.

Ingredients

For the Bread Pudding:

• 4 slices brioche bread, cut into 1-inch cubes
• 1 large apple (such as Honeycrisp or Fuji), peeled, cored, and diced
• 2 tablespoons butter
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 2 large eggs
• ½ cup whole milk
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar, for dusting

For the Cinnamon Crème Anglaise:

• ½ cup whole milk
• ¼ cup heavy cream
• 2 large egg yolks
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• Pinch of salt

Method

Bread Pudding:

1. Preheat oven to 350°F (175°C). Grease two small oven-safe ramekins or baking dishes.
2. In a large skillet, melt the butter over medium heat. Add the diced apple, granulated sugar, cinnamon, and ginger. Cook, stirring occasionally, until the apples are softened and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.
3. In a medium bowl, whisk together the eggs, milk, heavy cream, vanilla extract, and salt.
4. Divide the brioche cubes evenly between the prepared ramekins. Spoon the caramelized apples over the bread.
5. Pour the egg mixture over the bread and apples in each ramekin, ensuring the bread is soaked. Gently press down to help the bread absorb the liquid.
6. Let the bread pudding sit for 10 minutes to allow the bread to soak up the custard.
7. Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the custard is set and the top is golden brown.

Cinnamon Crème Anglaise:

1. In a saucepan, combine the milk, heavy cream, and cinnamon. Heat over medium heat until just simmering. Remove from heat.
2. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
3. Slowly drizzle the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not boil.
5. Remove from heat and stir in the vanilla extract and salt. Strain the crème anglaise through a fine-mesh sieve into a clean bowl.
6. Let the crème anglaise cool slightly before serving.

To Serve:

1. Remove the bread pudding from the oven and let it cool for a few minutes.
2. Dust the tops with powdered sugar.
3. Spoon the warm cinnamon crème anglaise over each bread pudding and serve immediately.

Chef's Note

For an extra layer of texture, sprinkle a tablespoon of chopped walnuts or pecans over the bread pudding before baking. You can also soak the brioche cubes in a little bourbon or rum for added depth of flavor.