Print Recipe

Iron Springs Cafe Caramel Apple Bread
Pudding with Brandy Cream Sauce


  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups granulated sugar
  • 2 pinches salt, divided
  • 1/4 cup Mexican brandy
  • 8 eggs
  • 3 cups milk
  • 1 teaspoon cinnamon
  • 2 cups brown sugar, divided
  • 8 cups day-old French bread cubes
  • 4 cups tart green apples, peeled, cored and sliced
  • 6 tablespoons butter, divided


  1. In a saucepan, bring heavy cream, vanilla extract, granulated sugar and 1 pinch salt to a boil; reduce by one-third.
  2. Add brandy.
  3. Place the bottom of the saucepan in an ice bath; refrigerate until ready to use.
  4. Combine eggs, milk, cinnamon, 1 pinch salt and 1 cup brown sugar; stir to combine.
  5. Toss bread cubes with egg mixture. Push bread cubes under the liquid to allow them to soak; let rest 15 minutes.
  6. Sauté apples in butter for 2 minutes.
  7. Add remaining brown sugar; cook until caramelized.
  8. Pour apples into a shallow baking dish.
  9. Pour bread mixture over apples.
  10. Melt remaining butter; drizzle over the bread mixture.
  11. Bake mixture in a 350 degrees F oven for 40 to 60 minutes or until set, brown and crunchy on top.

Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona

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