Apple Turnover Bread Pudding with Maple Cream Sauce
- Total Time: 1 hour 20 mins
- Yield: 8 servings 1x
Description
Try this rustic and comforting take on seasonal ingredients like apples and maple syrup.
Ingredients
For Apple Turnover Bread Pudding
- 120 ml (1/2 cup) apple cider
- 1 cinnamon stick
- 1 tsp whole allspice berries
- 2 whole cloves
- 100 g (1 cup) dried apples, roughly chopped
- 28 g (2 tbsp.) butter
- 2 Rome, Gala, or Fuji apples, peeled, cored, and cut into large chunks
- 1 tsp. ground cinnamon, divided
- 480 ml (2 cups) half-and-half
- 5 egg yolks
- 130 g (2/3 cup packed) dark brown sugar
- 60 ml (1/4 cup) pure maple syrup
- 1 tbsp. pure vanilla extract
- 1/4 tsp. ground cloves
- 1/8 tsp. cardamom
- 1 tsp. kosher salt
- 455 g (1 lb) brioche (stale or toasted), chopped in large dice
For Maple Cream Sauce
- 120 ml (1/2 cup) pure maple syrup
- 42 g (3 tbsp.) butter
- 120 ml (1/2 cup) heavy cream
- 1/8 tsp. ground cloves pinch cardamom
Instructions
- In a small saucepan set over low heat, combine cider, cinnamon stick, allspice berries, and whole cloves and bring to a simmer. Continue simmering for a few minutes then remove from heat and let stand 5-10 minutes. Strain cider to remove spices and combine with dried apples in a small bowl. Let soak for 45 minutes.
- Heat oven to 325 degrees F and position rack in the middle of the oven. Grease a 2-quart baking dish and set aside.
- Sprinkle 1/2 tsp. ground cinnamon over apples and toss to distribute. Heat butter in a large pan over medium-high heat. When foaming subsides, add apples and cook until slightly golden and just beginning to soften, about 5 minutes.
- In a medium bowl, whisk together half-and-half, yolks, brown sugar, syrup, vanilla, 1/2 tsp. ground cinnamon, ground cloves, cardamom, and salt until smooth. (Feel free to adjust the spices to taste.)
- Place bread, cooked apples, and soaked apples (including any additional liquid) in a large bowl and toss. Pour half-and-half mixture over the bread mixture and toss until bread is evenly coated. Let soak for 15 minutes, tossing one more time in between. Transfer to prepared baking dish.
- In a small saucepan, combine the syrup and butter and bring to a boil. Continue cooking until slightly thickened. Carefully whisk in the cream and cook until it just comes to a boil. Stir in the ground cloves and cardamom. (Again, feel free to adjust the spices to taste.)
- Pour 60 ml (1/4 cup) evenly overtop the bread pudding. Reserve the remaining sauce to use when serving the bread pudding.
- Bake the bread pudding for 45-50 minutes, until the top is golden and toasted and the custard is set. Let cool 5 minutes before serving.
- Garnish with Maple Cream Sauce and Spiced Apple Cider Caramel Sauce.
- Bread pudding can be assembled one day ahead and stored in the refrigerator. After baked, it will keep covered in the refrigerator for a couple of days.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
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Frequently Asked Questions
Why does this bread pudding use both dried and fresh apples?
The dried apples (100g, roughly chopped) are rehydrated by soaking in spiced apple cider for 45 minutes, then both the soaked apples and their liquid go into the pudding. The fresh Rome, Gala, or Fuji apples (2 whole ones, cut into large chunks) are sautéed separately in butter and cinnamon until golden and just beginning to soften. The combination gives you two textures — tender, jammy rehydrated apple and slightly firmer fresh apple — plus a layered apple flavor throughout the custard.
Why does the recipe specify brioche, and does it need to be stale?
The recipe calls for 455g (1 lb) of brioche because its enriched, buttery crumb absorbs the custard (2 cups half-and-half, 5 egg yolks, dark brown sugar, 1/4 cup maple syrup, and spices) without falling apart during the 45–50 minute bake at 325°F. The recipe says “stale or toasted” — stale or toasted bread soaks up custard better than fresh, which can turn mushy.
Can the bread pudding be assembled ahead of time?
Yes — the recipe explicitly states it can be assembled one day ahead and stored in the refrigerator before baking. After baking, it will keep covered in the refrigerator for a couple of days. The maple cream sauce (1/2 cup maple syrup + 3 tbsp butter + 1/2 cup heavy cream + spices) can also be made separately and reserved for serving. 
