Instructions

• Combine the milk, cream, ½ c sugar and vanilla paste (if using extract, don’t add at this time) in a large saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat and stir in vanilla extract, if using that instead of paste.
• Preheat the broiler. Cut the Challah into 1½” cubes. [If using brioche, cut the crusts from the loaf of bread; cut the bread in half, then cut lengthwise into slices that are about ½" thick; you will need 8 slices of bread (reserve the remaining bread for another use).]
• Put the cubes on a baking sheet and toast under the broiler until golden brown, tossing occasionally to toast evenly. Remove from the broiler.
• Lightly whisk the eggs in a large bowl. Whisk in the remaining ½ c sugar. Whisk several ladles of the milk mixture into the yolk mixture, the whisk the yolk mixture back into the milk. Strain through a fine-mesh basket strainer into a bowl and let the custard cool completely.
• Meanwhile, saute your apple cubes in a bit of butter until starting to soften. Remove from heat.
• Toss apples and bread cubes together and pour into a 9×13 baking pan. Pour the cool custard over to coat. Cover the bread pudding with a piece of plastic wrap and press down gently. Let stand for at least 20 minutes, longer if you have time.
• Preheat your oven too 300 (C’s oven runs cold so she heated to 350; adjust your oven accordingly).
• Bring a large saucepan of water to a simmer. Remove the plastic wrap and place a piece of parchment paper over the top of the bread pudding. Cover the pan with foil.
• Put the baking pan in a larger pan, such as a roasting pan. Carefully pour enough hot water into the roasting pan to come about two-thirds up the sides of the baking pan. Bake for 1 hour, or until an instant-read thermometer inserted into the center of the pudding registers 180°F; a knife inserted into the center should come out clean.
• Carefully remove the baking pan from the water bath (using a turkey baster or the like to remove some of the water first might make this easier), set on a cooling rack, and let cool, still covered, to room temp.
• Refrigerate for at least 6 hours, or for up to 2 days.
• Serve with warm caramel whiskey sauce.