In one of our latest videos, the USA MICHELIN Guide digital team gave four New York City-based chefs—Jessica Craig (L’Artusi), Cosme Aguilar (Casa Enrique), Anna Bolz (Per Se) and Charlie Chen (Pinch Chinese)—a task: how to cook up “the big apple.”

An apple bread pudding generously sauced with a whiskey-spiced crème anglaise is currently on the dessert menu at L’Artusi—Craig’s sous chef, Janee Humphreys, developed the recipe. “We tested and tasted it,” Craig says. “Made a few tweaks and then put it on the menu.”

Though the recipe calls for Honeycrisp apples, Craig says Granny Smith will also suffice. “I also enjoy using Gala and Fuji apples,” she adds.

After the apple bread pudding runs its course at L’Artusi, Craig and Humphreys plan to swap out the dish completely. “Maybe late November [or] early December we’ll change it to a version of a lemon meringue tart.”

Good thing we obtained the recipe. Here’s how to make it at home.

Apple Bread Pudding

Recipe Courtesy of Pastry Chef Jessica Craig and Pastry Sous Chef Janee Humphreys, L’Artusi, New York City

Yield: One 9-by-13-inch casserole dish

Ingredients

2 cups whole milk
2 cups heavy cream
3/4 cup sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground clove
4 whole eggs
4 egg yolks
1 1/2 teaspoons vanilla purée (vanilla extract can be substituted)
1/4 teaspoon salt
1 brioche loaf (or challah bread), cut into cubes
2 medium Honeycrisp apples, cut into a medium-small dice
Non-stick cooking spray
Whiskey crème anglaise, for serving (recipe below)
Apple crisps, for serving

Method

1. Preheat the oven to 350˚F. 

2. Place the milk, cream and half of the sugar into a medium saucepot and heat until scalding. 

3. Meanwhile, whisk the other half of the sugar and spices in a separate bowl. Add the eggs, yolks, vanilla and salt to sugar-spice mixture and whisk until well-combined. 

4. Temper the egg mixture with the hot liquid—do not cook any further. 

5. Place brioche cubes in a bowl, leaving enough space to toss with the bread pudding mixture. Add the apples and custard mixture, and toss all the components together to make sure the bread gets coated well. 

6. Place mix into a 9-by-13-inch casserole dish coated with non-stick cooking spray. Spread the bread pudding mixture evenly in the dish. Bake in oven until the top is golden in color, 30 to 45 minutes. Remove from oven and cool before cutting.

7. To serve, ladle reserved whiskey anglaise into a bowl, and add a portion of bread pudding. Top with an apple crisp. 

Whiskey Crème Anglaise

Yield: 1.25 quarts

Ingredients

2 cups whole milk
2 cups heavy cream
1 cup granulated sugar
9 egg yolks
3/4 teaspoon kosher salt
3/4 teaspoon vanilla purée (vanilla extract can act as a substitute)
1 1/2 ounces whiskey

Method

1. Place the milk, cream and half the sugar into a sauce pot and bring to a boil; heat until scalding. 

2. Meanwhile, place the yolks, other half of sugar, salt and vanilla purée into a separate bowl and whisk together to combine. 

3. Carefully temper the yolks with the hot liquid. Cook until slightly thickened and can coat the back of a spoon or rubber spatula. Add whiskey and stir to combine. Strain and cool in an ice bath; reserve until use. 

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