Apple Brioche Bread Pudding
1 pound brioche
4 cups whipping cream
1 vanilla bean, split and scraped
2 cups sugar, divided
12 egg yolks
2 tablespoons cinnamon, divided
4 Granny Smith Apples, peeled, cored and quartered
1/2 cup water
3/4 cup golden raisins
Heat the oven to 350 degrees. Cut the brioche into 1/4-inch cubes and place them
in a large bowl.
Combine the whipping cream and vanilla bean in a small saucepan and bring to a
In another bowl, whisk together 1 1/2 cups of sugar and the egg yolks until well
incorporated, about 30 seconds. Pour 1/4 of the hot cream into the egg mixture,
mixing immediately. Return all of the egg mixture to the milk and whisk well.
Sprinkle the brioche with 1 teaspoon cinnamon, then moisten the bread with the
cream and egg yolk mixture.
Place the apples in a saucepan with the water, the remaining cinnamon and 1/2
cup sugar. Bring the mixture to a boil, reduce the heat to medium-low. Simmer,
stirring frequently, until the apples are soft but hold their shape, 15 to 20
minutes. They will caramelize. Be careful not to burn them. You may have to
remove the pieces that are done to a separate bowl, leaving those that are still
too hard in the syrup to finish cooking. Let them cool slightly.
Fold the apples and the raisins into the brioche.
Divide the mixture among 8 (8-ounce) ramekins, topping them off with any excess
liquid. Place the ramekins in a large baking dish. You may need to use 2 to fit
all of the containers. Fill the dish with water so that it reaches
halfway up the ramekins.
Bake until the puddings are puffed and golden brown, about 30 minutes.