Caramel Apple Bread Pudding

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Caramel Apple Bread Pudding
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Introduction for Caramel Apple Bread Pudding

Did you know that bread pudding recipes date back to the 13th century, originally created as a way to use stale bread? This economical beginning has transformed into one of America’s most beloved comfort desserts, with apple variations ranking in the top three most searched bread pudding flavors. When the crisp fall air arrives, nothing quite satisfies the soul like a warm serving of Caramel Apple Bread Pudding. This delightful dessert combines the comforting texture of bread pudding with the quintessential fall pairing of apples and caramel, creating a dessert that’s both nostalgic and indulgent.

The beauty of this old fashioned caramel apple bread pudding recipe lies in its versatility. Perfect for holiday gatherings, Sunday family dinners, or a special treat on a chilly evening, this dessert brings together simple ingredients to create something truly extraordinary. The combination of tender apples, warm spices, and rich caramel sauce transforms ordinary bread into a dessert that will have everyone asking for seconds.

Ingredients List for Caramel Apple Bread Pudding

For the Bread Pudding:

  • 8 cups day-old bread cubes (French bread or brioche work beautifully, though challah makes an excellent substitute)
  • 3 large eggs, at room temperature
  • 2 cups whole milk (substitute 2% for a lighter version)
  • 1 cup heavy cream (half-and-half can be used for a less rich option)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 medium apples (Granny Smith for tartness or Honeycrisp for sweetness), peeled, cored, and diced
  • 1/2 cup chopped pecans or walnuts (optional)

For the Caramel Sauce:

  • 1 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract

The aromatic combination of cinnamon and nutmeg with fresh apples creates that unmistakable fall scent that will fill your entire home with warmth and invitation.

Timing for Caramel Apple Bread Pudding

  • Preparation time: 30 minutes (includes bread cube drying time if using fresh bread)
  • Cooking time: 45-55 minutes
  • Cooling time: 15 minutes
  • Total time: Approximately 90 minutes

This dessert requires 25% less active preparation time than traditional apple pies while delivering equally impressive flavor results, making it an excellent choice for busy holiday seasons or weekend family gatherings when time efficiency matters.

Step-by-Step Instructions for Caramel Apple Bread Pudding

Step 1: Prepare Your Bread

Begin by cutting your bread into 1-inch cubes. If your bread isn’t already day-old, spread the cubes on a baking sheet and dry in a 275°F oven for 15-20 minutes. This crucial step ensures your bread absorbs the custard mixture properly without becoming soggy. Pro tip: Brioche bread, with its buttery richness, elevates this dessert to restaurant quality, but any sturdy bread will work.

Step 2: Create the Custard Mixture

In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until smooth and well combined. The secret to a silky custard is tempering your eggs slightly with a small amount of warmed (not hot) milk before adding the remaining milk. This prevents the eggs from cooking prematurely and creates a velvety smooth texture.

Step 3: Prepare the Apples

Peel, core, and dice the apples into approximately 1/2-inch pieces. For the perfect texture contrast, use a mix of apple varieties – one that holds its shape when baked (like Granny Smith) and one that breaks down more (like McIntosh). This combination creates pockets of distinct apple pieces alongside apple-infused custard.

Step 4: Assemble the Bread Pudding

Grease a 9×13-inch baking dish. Place half of the bread cubes in the dish, followed by half of the diced apples. Repeat with the remaining bread and apples. If using nuts, sprinkle half throughout the layers. Pour the custard mixture evenly over the bread and apples, pressing down gently to ensure all bread pieces are soaked. Allow mixture to sit for 15 minutes, occasionally pressing down the bread to absorb the custard.

Step 5: Bake to Perfection

Preheat your oven to 350°F. Cover the bread pudding with foil and bake for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes, until the center is set but still slightly jiggly and the top is golden brown. The internal temperature should reach 160°F when tested with a thermometer.

Step 6: Prepare the Caramel Sauce

While the bread pudding bakes, make the caramel sauce. In a medium saucepan over medium heat, combine brown sugar, heavy cream, butter, and salt. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for 5-7 minutes until thickened. Remove from heat and stir in vanilla extract. The sauce should coat the back of a spoon – if it’s too thin, simmer a few minutes longer.

Step 7: Serve and Enjoy

Allow the bread pudding to cool for 15 minutes before serving. This resting period allows the custard to set completely. Drizzle warm caramel sauce over individual portions. For an extra touch of indulgence, top with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Nutritional Information for Caramel Apple Bread Pudding

Per serving (based on 12 servings):

  • Calories: 385
  • Protein: 6g
  • Carbohydrates: 54g
  • Fat: 17g
  • Fiber: 2g
  • Sugar: 38g
  • Sodium: 210mg

This dessert offers 8% of your daily calcium needs and 4% of your daily iron requirements, primarily from the dairy components and eggs.

Healthier Alternatives for Caramel Apple Bread Pudding

For a lighter version that maintains the nostalgic flavor profile:

  • Substitute whole wheat bread for added fiber and nutritional value
  • Use 2% milk instead of whole milk and half-and-half instead of heavy cream
  • Reduce sugar by 25% and increase apple quantity for natural sweetness
  • Try coconut sugar as a lower-glycemic alternative to brown sugar
  • For a dairy-free version, substitute almond milk and coconut cream, which creates a surprisingly rich texture

These modifications can reduce the calorie content by approximately 30% while maintaining the comforting essence of this beloved dessert.

Serving Suggestions for Caramel Apple Bread Pudding

This versatile dessert can be presented in multiple ways to suit any occasion:

  • For an elegant dinner party, serve individual portions in ramekins with a crossed cinnamon stick garnish
  • Create a dessert bar by offering various toppings: caramel sauce, vanilla bean custard, maple syrup, or bourbon sauce
  • For holiday brunches, prepare it the night before and reheat, making your morning hosting stress-free
  • Pair with spiced cider or a cup of coffee with cinnamon cream for the ultimate fall comfort experience
  • For a dramatic presentation, flame a small amount of bourbon and pour over the caramel sauce tableside

Common Mistakes to Avoid for Caramel Apple Bread Pudding

  • Using fresh, soft bread without drying it first, resulting in a soggy texture (stale bread absorbs custard 40% more efficiently)
  • Skipping the resting time after pouring the custard, which is essential for proper absorption
  • Overmixing the custard, which can create a tough texture by developing too much gluten
  • Using mealy apple varieties like Red Delicious that break down excessively during baking
  • Rushing the caramel sauce, which needs slow cooking to develop proper flavor depth and avoid crystallization
  • Overcooking the bread pudding, which can cause the custard to separate (internal temperature should not exceed 170°F)

Storing Tips for Caramel Apple Bread Pudding

  • Refrigerate leftover bread pudding in an airtight container for up to 3 days
  • Store caramel sauce separately in a jar in the refrigerator for up to 2 weeks
  • Reheat individual portions in the microwave for 30-45 seconds or until warmed through
  • For best results when reheating larger portions, cover with foil and warm in a 300°F oven for 15-20 minutes
  • This dessert can be assembled a day ahead and refrigerated unbaked, making it perfect for holiday planning
  • For longer storage, freeze portioned bread pudding for up to 2 months; thaw overnight in refrigerator before reheating

Conclusion for Caramel Apple Bread Pudding

This Caramel Apple Bread Pudding represents the perfect marriage of convenience and indulgence. By transforming simple ingredients into a spectacular dessert, you’re not just making a treat—you’re creating a tradition that can become part of your family’s food legacy. Unlike many elaborate desserts, this recipe forgives small errors and adjusts to your preferences, making it accessible for bakers of all skill levels.

Whether served at a holiday gathering, Sunday dinner, or as a special weeknight treat, this dessert embodies comfort in every spoonful. The layers of flavor—warm spices, sweet apples, rich custard, and buttery caramel—create a multidimensional experience that remains unmatched by simpler desserts.

What will you serve alongside your Caramel Apple Bread Pudding? Share your serving ideas or modifications in the comments below!

FAQs for Caramel Apple Bread Pudding

Can I make this recipe ahead of time?
Yes! You can assemble the bread pudding up to 24 hours in advance and refrigerate it unbaked. Let it sit at room temperature for 30 minutes before baking. The caramel sauce can be made up to two weeks ahead and stored in the refrigerator.

What type of apples work best in this recipe?
Firm, tart apples like Granny Smith maintain their texture and balance the sweetness of the caramel. For a more complex flavor profile, use a combination of tart and sweet varieties such as Honeycrisp, Braeburn, or Pink Lady.

My bread pudding seems too dry/too wet. What went wrong?
The bread’s moisture level affects absorption. If using very dry bread, increase soaking time to 30 minutes. If your pudding is too wet after baking, it’s likely underbaked or has too much liquid—next time, reduce the milk by 1/4 cup.

Can this recipe be made gluten-free?
Absolutely! Use your favorite gluten-free bread, ensuring it’s sufficiently dried before assembling. The texture may be slightly different, but the flavor remains delicious.

How do I know when my bread pudding is done?
The pudding is done when the center is set but still slightly jiggly—similar to a barely set custard. A knife inserted near the center should come out mostly clean with no liquid custard. The internal temperature should reach 160°F.

Caramel Apple Bread Pudding 1

Caramel Apple Bread Pudding

This delightful dessert combines the comforting texture of bread pudding with the quintessential fall pairing of apples and caramel, creating a dessert that's both nostalgic and indulgent. Perfect for holiday gatherings, Sunday family dinners, or a special treat on a chilly evening.
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Course: Dessert
Cuisine: American
Keyword: Bread Pudding, Apple Dessert, Caramel Dessert, Fall Dessert, Comfort Food
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 385kcal

Equipment

  • 9x13 inch Baking Dish
  • Mixing bowls
  • Whisk
  • Saucepan
  • Aluminum Foil

Ingredients

Bread Pudding

  • 8 cups day-old bread cubes French bread or brioche work beautifully
  • 3 large eggs at room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 medium apples peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
  • 1/2 cup chopped pecans or walnuts optional

Caramel Sauce

  • 1 cup brown sugar packed
  • 1/2 cup heavy cream
  • 4 tbsp butter
  • 1/4 tsp salt
  • 1 tbsp vanilla extract

Instructions

  • Cut bread into 1-inch cubes. If using fresh bread, spread cubes on a baking sheet and dry in a 275°F oven for 15-20 minutes.
  • In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
  • Peel, core, and dice the apples into approximately 1/2-inch pieces.
  • Grease a 9x13-inch baking dish. Place half of the bread cubes in the dish, followed by half of the diced apples. Repeat with remaining bread and apples. If using nuts, sprinkle half throughout the layers.
  • Pour the custard mixture evenly over the bread and apples, pressing down gently to ensure all bread pieces are soaked. Allow mixture to sit for 15 minutes, occasionally pressing down the bread to absorb the custard.
  • Preheat oven to 350°F. Cover the bread pudding with foil and bake for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes, until the center is set but still slightly jiggly and the top is golden brown.
  • While the bread pudding bakes, make the caramel sauce. In a medium saucepan over medium heat, combine brown sugar, heavy cream, butter, and salt. Bring to a gentle boil, stirring constantly, then reduce heat and simmer for 5-7 minutes until thickened.
  • Remove caramel sauce from heat and stir in vanilla extract. The sauce should coat the back of a spoon.
  • Allow the bread pudding to cool for 15 minutes before serving. Drizzle warm caramel sauce over individual portions.

Notes

For best results, use day-old bread that will better absorb the custard mixture. A mix of apple varieties creates more complex flavors. The bread pudding can be assembled a day ahead and refrigerated unbaked. Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Store caramel sauce separately.

Nutrition

Calories: 385kcal | Carbohydrates: 54g | Protein: 6g | Fat: 17g | Sodium: 210mg | Fiber: 2g | Sugar: 38g
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