apples, brown butter, and brown sugar add extra flavor to this pudding.
Serves 8 to
6 to 7 Tbs.
unsalted butter; plus 2 tsp. softened butter for the baking pan
Empire, Macoun, or Granny Smith apples, peeled, cored, and thinly sliced
1 lb. loaf
homemade-style sliced white bread (about 12 large slices), crusts trimmed,
2 cups milk
1/2 cup heavy cream
packed light brown sugar; plus 1/4 cup or more for the topping
eggs plus 4 yolks, at room temperature
1 cup sour
cream, at room temperature
9x13-inch shallow baking dish (with handles, if possible) with the 2 tsp.
Set a large
skillet (preferably nonstick) over high heat with 1 Tbs. of the butter.
butter froths, add just enough apple slices to cook in one layer; sauté until
browned on both sides, about 5 minutes.
a large plate and sauté the remaining apple slices the same way, adding 1 Tbs.
more butter for each batch.
(and third) batch will brown more quickly, so you may need to lower the heat.
heat to low and melt 4 Tbs. butter in the empty pan, cooking it and swirling
the pan until the butter turns light brown, about 1 minute.
Take it off
the heat immediately.
one-third of the bread in the buttered baking pan, scatter about one third of
the sautéed apples and drizzle on one-third (about 1 Tbs.) of the brown butter.
second layer of bread, apples, and brown butter, and finish with a layer of
bread and brown butter; reserve the remaining apples.
milk and cream into a medium saucepan.
Stir in the
3/4 cup brown sugar and salt.
medium high, stirring once or twice, until the sugar dissolves and the milk is
hot; don’t worry if it looks like it’s curdling.
In a large
mixing bowl, whisk together the eggs, yolks, and vanilla.
pour about 1 cup of the hot milk mixture into the eggs, whisking constantly,
and then whisk in the rest.
whisk in the sour cream to combine completely.
custard over the bread, pressing the bread down to fully moisten it.
wrap on the surface of the pudding and let it sit, pressing on the plastic
frequently to submerge the bread, until the bread is thoroughly soaked, 30 to
bread soaks, adjust an oven rack to the center position.
roasting pan, large enough to comfortably hold the pudding, on the rack.
Pour in hot
water to come one-quarter of the way up the sides.
oven to 350°F.
plastic wrap. Arrange the reserved apples on top and sprinkle the top evenly
with 1/4-cup brown sugar (or more, if you like).
pudding in the roasting pan; if the hot water doesn’t reach halfway up the
sides, add more until it does.
a wooden skewer inserted in the center comes out clean, 40 to 50 minutes.
the water bath and turn on the broiler.
pudding (the top should be about about 3 inches from the heat source) until
it’s lightly caramelized, 2 to 4 minutes. Serve warm.
information (per serving): Size : based on ten servings, Calories (kcal): 460,
Fat (kcal): 24, Fat Calories (g): 220, Saturated Fat (g): 13, Protein (g): 10,
Monounsaturated Fat (g): 7, Carbohydrates (mg): 56, Polyunsaturated Fat (mg):
2, Sodium (g): 330, Cholesterol (g): 225, Fiber (g): 4.