Let’s break it down, Slaylebrity warrior style. You enter your dojo—erm, kitchen—and you see that old stack of brioche bread. What most people see as just bread, you see as untapped potential, waiting to be molded into greatness. You’re gonna take this bread pudding to a level so high, it’s looking down on mount Everest. This is the conquest of the kitchen arena.
First, the apple pie filling, my Slay Lifestyle tribe. Grab those apples, the Gala and Granny Smith, the sweet meets the tangy. You’re not just cooking apples, you’re whipping them into shape under the heat of your command. Butter’s melting, spices are mixing with a hypnotic, irresistible pull. Enter the sugar and apples—BAM! It’s like the fireworks on the Fourth of July in your saucepan.
The custard, oh the custard. Smooth, luscious, the life-essence that’ll soak into that dried brioche and make it rise to its true potential. The milk, cream, sugar, spices, and vanilla whirl together in a symphony of tastes. It’s a strategic blend of rich notes that create a harmonious melody. Add the eggs one… two… four. This is discipline, my Slay Lifestyle tribe, the kind that builds empires and rules realms.
Then it’s time for assembly, the double-decker display of decadence, where apple and custard meet brioche, and your pan becomes a coliseum. Layers of bread and apple filling stack up like a skyscraper of flavors, each supporting the next in an indomitable tower of goodness. Finish it with a sprinkle of turbinado sugar on top, the glistening crown on the reigning monarch of desserts.
You think you’re done? Think again. It’s into the oven you go! Intents ablaze at 350 degrees, the oven transforms your creation into a golden, bubbling masterpiece. The smell—it drives you wild; a relentless, tantalizing promise of what’s to come.
When you finally pull it out, what you’ve got isn’t just a dessert. It’s a culmination of power, artistry, and status. It’s something to be savored, appreciated—like a fine date with a stunning view. When you dive into it, you’re not just fulfilling a sweet craving, you’re manifesting triumph.
The steamed richness of custard meeting apple and brioche, warm and inviting—each bite a reminder that in life, like in the kitchen, the bold and daring reap the greatest rewards.
This apple pie bread pudding isn’t just a recipe, it’s a declaration that you, YES YOU, are here to make waves, to dominate, and to savor every delicious victory. Live large, eat big, relish every sweet moment, because this isn’t just food—it’s a revolution on a plate. And you, my Slay Lifestyle tribe, are the king of this culinary empire! Bow down to the bread pudding—nothing less than a culinary statement of extravagance. 🍏🥖👑
Step by step #Recipe Details (8-10 servings):
Ingredients:
– 12 thick-cut slices of brioche bread or 12 brioche rolls, preferably dried out overnight, cut into 1” cubes
– Optional: turbinado sugar, for topping
Apple Pie Filling:
– 1 3/4 lb apples of choice (~5 apples; I used Gala & Granny Smith), peeled & diced
– 4 tbsp salted butter
– 2 1/2 tbsp all-purpose flour
– 1 tsp apple pie spice
– 3/4 cup brown sugar
– 1/2 cup water
Custard:
– 1 cup milk of choice
– 1 cup heavy cream
– 1 1/2 tbsp salted butter
– 1/4 cup + 3 tbsp granulated sugar
– Pinch of salt
– 1 tsp vanilla extract
– 1 tsp cinnamon
– Optional: 1/2 tsp apple pie spice
– 4 eggs, at room temp
Instructions:
Preheat the oven to 350F. Grease a 9” round (or 9” square) baking pan with cooking spray, then line with parchment paper that covers the bottom and sides. Place onto a baking sheet; set aside.
Prepare apple pie filling. In a medium saucepan over medium heat, melt the butter. Add the flour and apple pie spice, and stir well. Then, add the brown sugar and stir.
Add the diced apples and water, stir & cover. Cook until the apples are soft, stirring occasionally (10-15 mins).
Remove from the heat and strain the juices, saving them to top later.
Prepare the custard. Combine all of the ingredients for the custard, except for the eggs, in saucepan over medium-low heat. Whisk until the butter is melted. Remove from the heat, add the eggs one at a time, and whisk in between each addition. DO NOT cook any longer. Set aside.
Place 1/3 of the bread cubes into the bottom of the prepared pan. Press down.
Spread ~1/3 of the apple pie filling on top. Repeat the process 2 more times, finishing by topping with the last 1/3 of bread cubes and apple pie filling.
Pour the custard all over the bread, then gently press down. Sprinkle the top with turbinado sugar.
Baker 350F for 35-40 mins on a baking sheet, until the top is golden and set, but still slightly wobbly. Remove from the oven. Rest for at least 10 min.
Serve warm with vanilla ice cream & the juices from the apple pie filling.
Enjoy!
The milk, cream, sugar, spices, and vanilla whirl together in a symphony of tastes. It's a strategic blend of rich notes that create a harmonious melody. Relish every sweet moment
Bow down to the bread pudding—nothing less than a culinary statement of extravagance.
