Recipe Details

Ingredients

• 1 lb. 

  challah bread, cut into 1" cubes (about 12 c.)

• 3 

  large eggs

• 2 

  large egg yolks 

• 3/4 c. 

  (160 g.) light brown sugar, divided

• 1 1/2 c. 

  heavy cream

• 1 1/2 c. 

  whole milk

• 1 tbsp. 

  pure vanilla extract

• 1 tsp. 

  ground cinnamon

• 1/2 tsp. 

  plus 1/8 tsp. kosher salt, divided

• 3 tbsp. 

  unsalted butter, plus more for dish

• 1 1/2 lb. 

  Granny Smith apples (about 3 medium), peeled, cored, cut into 3/4" cubes

• 1/2 c. 

  dark raisins

• 2 tbsp. 

  turbinado sugar (optional)

Description

1. Step 1Preheat oven to 200°. Spread bread in a single layer between 2 rimmed baking sheets. Bake until dry but not crunchy, about 20 minutes. Let cool. Increase oven temperature to 325°.
2. Step 2Meanwhile, in a large bowl, whisk eggs and egg yolks until combined. Whisk in 1/2 cup brown sugar until no lumps remain. Add cream, milk, vanilla, cinnamon, and 1/2 teaspoon salt and whisk until combined. Add bread and toss to combine. Cover bowl and let sit 30 minutes.
3. Step 3While bread soaks, in a large skillet over medium heat, melt butter. Add apples and sprinkle with remaining 1/4 cup brown sugar. Cook, stirring occasionally, until apples are just starting to get tender, 7 to 8 minutes. Increase heat to medium-high and continue to cook, stirring frequently, until apples are golden brown and tender, 4 to 5 minutes more. Remove from heat and stir in raisins and remaining 1/8 teaspoon salt.
4. Step 4Butter a 13"x-9" baking dish. Add half of custardy bread to prepared dish and scatter with half of apple mixture. Spread remaining custardy bread on top and top with remaining apple mixture, pressing apples down into top bread layer. Sprinkle with turbinado sugar (if using).
5. Step 5Loosely cover pan with foil and bake bread pudding 30 minutes. Uncover and continue to bake until crisp and golden brown on top, 15 to 20 minutes more. Let cool at least 30 minutes before serving.
6. Step 6Make Ahead: Bread pudding can be made 2 days ahead. Tightly cover and refrigerate. Bread pudding can be assembled, unbaked, 1 day ahead. Tightly cover and refrigerate.