Caramelized Apple Brioche Pudding

Ingredients

• 400 g Brioche (stale or old) (cut into small cubes about 1 cm)
• 6 piece Pink Lady Apples (peeled, cored and cut into very small cubes)
• 35 g Butter (for cooking the apples) (unsalted butter, melted in the pan)
• 40 g Brown sugar (to caramelize the apples)
• 20 g Brown sugar (for the topping) (sprinkled before baking)
• 1 tsp Ground cinnamon (about 5 g, can be replaced by powdered vanilla)
• 400 ml Whole milk (to bring to a boil)
• 80 g White sugar (in the milk‑sugar mixture)
• 25 g Butter (for the custard) (added to the milk before boiling)
• 1 packet Vanilla sugar (packet) (about 8 g)
• 4 piece Eggs (beaten like an omelette, incorporated one at a time)

Instructions

1. Cut the brioche

   Cut the brioche into slices, then into small cubes about 1 cm.

   Time: PT10M

2. Prepare the apples

   Peel, core and cut the 6 apples into very small cubes.

   Time: PT10M

3. Caramelize the apples

   In a pan, melt 35 g butter, add the apple cubes, 40 g brown sugar and 1 tsp ground cinnamon. Cook over medium‑high heat, stirring regularly until the apples are golden and caramelized.

   Time: PT12M

   Temperature: medium‑high heat

4. Prepare the custard

   In a saucepan, combine 400 ml whole milk, 80 g white sugar, 25 g butter, 1 packet vanilla sugar and the cinnamon. Bring to a boil, stirring occasionally, then remove from heat.

   Time: PT5M

   Temperature: medium heat

5. Incorporate the eggs

   Pour the eggs one by one into the hot custard, whisking vigorously between each addition to prevent the eggs from curdling.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to 180 °C.

   Time: PT5M

   Temperature: 180°C

7. Assemble the pudding

   In a 20 cm springform pan, place half of the brioche cubes at the bottom, press lightly, add half of the caramelized apples, then pour half of the custard. Repeat with the remaining brioche, apples and custard. Sprinkle the top with 20 g brown sugar.

   Time: PT5M

8. Bake

   Bake the pan for 38 minutes at 180 °C, until the top is golden and the custard is set.

   Time: PT38M

   Temperature: 180°C

9. Rest and unmold

   Let the pudding warm for 10 minutes, then carefully unmold onto a serving plate.

   Time: PT10M

Nutrition Facts

Calories

500

Protein

8 g

Carbohydrates

60 g

Fat

18 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Brioche (stale or old): stale sandwich bread, brioche bread, country bread
• Instead of Pink Lady Apples: Golden, Granny Smith, Fuji
• Instead of Butter (for cooking the apples): margarine, vegetable oil
• Instead of Brown sugar: brown sugar, white sugar + molasses
• Instead of Brown sugar (for the topping): white sugar, cane sugar
• Instead of Ground cinnamon: powdered vanilla, vanilla extract
• Instead of Whole milk: semi-skimmed milk, almond milk
• Instead of White sugar: brown sugar, cane sugar
• Instead of Butter (for the custard): margarine
• Instead of Vanilla sugar (packet): vanilla extract, powdered vanilla
• Instead of Eggs: organic chicken eggs, duck eggs

Equipment Needed

• Kitchen knife
• Cutting board
• Non‑stick skillet (frying pan)
• Saucepan (for the custard)
• Whisk
• Mixing bowl
• 20 cm springform pan
• Oven
• Silicone spatula

Critical Steps — Do Not Skip

• Caramelize the apples
• Incorporate the eggs without curdling
• Assemble the layers evenly
• Bake until golden coloration

Chef Tips from the Video

• Use a very dry brioche so it absorbs more custard without falling apart.
• Sprinkle a little extra brown sugar just before baking for a crunchy caramel.
• A brief pass with a kitchen torch after baking gives an even more caramelized finish.

Troubleshooting

Storage

Refrigerator: Store covered in the refrigerator up to 3 days.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: Leave at room temperature for a maximum of 2 hours after cooking.

Make-Ahead Tips

• Prepare the custard and caramelized apples the day before and store them separately in the refrigerator.
• The assembly can be done ahead of time, then the dish can be refrigerated before the final bake.