Chef Tommi V Logo

Bread Pudding with Caramel Apple Bourbon Syrup

September 5, 2019


Bread Pudding

  • 12 large croissants, cut into cubes
  • 1 ½ cups sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 4 Tablespoons butter melted
  • 3 eggs
  • 1-quart heavy cream, reserving 1/3 cup for Caramel Apple Syrup
  • Cooking spray

Bourbon Caramel Syrup

  • 1 cup brown sugar
  • 1 stick unsalted butter
  • 1/3 cup heavy cream
  • 1 tablespoon bourbon
  • 1/3 cup maple syrup

Fried Apples

  • 4 Granny Smith Apples, cored and sliced
  • ¼ teaspoon cinnamon
  • 2 Tablespoons butter


  1. Bread Pudding

    Preheat oven to 350°F. In a large bowl combine, croissants, sugar, cinnamon, and melted butter. In a separate bowl mix eggs, vanilla, and heavy cream. Pour egg mixture into the bowl of croissant mixture and combine. Spray a casserole dish with cooking spray and transfer mixture smoothing out the top. Bake for 50 minutes, until top is golden brown.

  2. Bourbon Caramel Syrup

    Add butter and brown sugar into a skillet on medium high. Once the butter is melted, add heavy cream. Whisk together and add bourbon. Once the reaction from the alcohol stops, add maple syrup. Bring sauce to a light boil, right above simmer. Remove from heat. Set aside.

  3. Fried Apples

    In a skillet melt two tablespoons of butter and add apples and cinnamon. Sauté to warm the apples. Top the bread pudding with the apples and ladle sauce over top.