Bourbon Apple Bread (Print Version)

# Ingredients:

→ Main Mixture

01 - 4 large eggs
02 - 2 1/2 cups whole milk
03 - 1 pound challah or brioche, torn into chunks around 1 inch big
04 - 1/2 cup granulated sugar

→ Apple Layer

05 - 1/2 cup light brown sugar
06 - 3 large apples, diced and peeled
07 - 1 teaspoon vanilla extract
08 - 4 tablespoons unsalted butter
09 - 1/4 teaspoon salt
10 - 1 teaspoon ground cinnamon

→ Caramel Bourbon Drizzle

11 - 1 cup light brown sugar
12 - 1/4 cup heavy cream
13 - 1/2 cup unsalted butter
14 - 3 tablespoons bourbon

# Instructions:

01 - Get oven hot at 350°F and grease up a 9x13 pan for baking.
02 - Toast bread chunks on a pan in the oven for 10 minutes till they get gently golden.
03 - Toss together chopped apples, butter, brown sugar, cinnamon, vanilla, and salt in a pot. Heat until apples turn soft, about 5 minutes.
04 - In a big bowl, whisk up milk, eggs, and white sugar till it all blends well.
05 - Add your toasted bread and cooked apples to the greased dish. Pour the custard all over and let it soak for 15 minutes.
06 - Bake for 40 minutes until the top looks golden brown and feels firm.
07 - Mix sugar, cream, and butter in a pot and cook until thickened. Add bourbon at the end and serve warm with the dessert.

# Notes:

01 - You can skip toasting and use older bread instead.
02 - Keeps fine in the fridge for up to four days.
03 - Tastes best warm with a drizzle of bourbon sauce.

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