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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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