Apple Bread Pudding | Louisiana Kitchen & Culture

Ingredients

• 1 pound brioche, cut into 1-inch pieces
• 12 cups 5 tablespoons unsalted butter
• 2 large Granny Smith apples —peeled, cored and cut into 1/2-inch pieces
• 1 cups sugar
• 1/2 teaspoon cinnamon
• 1/4 cups Calvados or other brandy
• 4 large eggs, beaten
• 3 cups milk
• 1 vanilla bean, split and seeds scraped