Glacier Brewhouse Apple Bread Pudding with Yukon Jack Sauce

Recipe courtesy of Glacier Brewhouse, Anchorage

Yield: 8-12 servings

Glacier Brewhouse Apple Bread Pudding with Yukon Jack Sauce

• 4 apples, peeled, cored and diced

• ½ cup chopped pecans Preheat the oven to 400 degrees.

• ¼ cup brown sugar

• ¼ cup granulated white sugar

• 1 ½ cups all-purpose flour

• 1 tsp ground cinnamon

• 1 tsp salt

• ½ cup butter, softened

• 1 Tbs vanilla extract

• 8 eggs

• 1 cup white sugar

• 1 cup half and half

• 1 tsp vanilla extract

• 1 pinch ground cinnamon

• ¼ cup Yukon Jack liqueur (can leave out; if so, increase half and half by 2 oz)

• ½ tsp salt

• 2 1-lb loaves of sliced artisan bread, cut into ¾-inch strips

• 2 cups heavy cream

Yukon Jack Sauce

• ½ cup unsalted butter

• ½ cup light brown sugar (firmly packed)

• ½ cup granulated sugar

• 1 egg

• 3 Tbs Yukon Jack liqueur

• Pinch of grated fresh nutmeg

In a dry sauté pan over medium heat lightly toast the chopped pecans until slightly fragrant (2 to 3 min.). Toss pecans with the diced apples. Set aside.

In a medium bowl, stir together the brown sugar, white sugar, flour, cinnamon and salt. Mix in the butter and vanilla just until the mixture resembles coarse crumbs. Set aside.

In a separate bowl, whisk together the eggs, white sugar, half and half, vanilla, Yukon Jack, cinnamon and salt. Line the bottom of a 9"x13" baking dish with a layer of bread. Top with a layer of diced apple pecan mixture. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers (apple pecan mixture, cream, crumb topping) until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top, or two dinner plates, to keep it from puffing while it bakes. Or place in individual baking cups if you prefer. Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is halfway full. Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.

For the sauce, melt the butter, granulated sugar and brown sugar together over low heat, stirring until sugars are dissolved. Whisk the egg in a small bowl. Gradually whisk in some of the melted butter, sugar mixture then return all to the saucepan. Whisk until the sauce is smooth, without boiling. Whisk in the Yukon Jack, grate in the nutmeg.

To serve, spoon the warm bread pudding onto dessert plates. Spoon the sauce over the top.