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Caramel Apple Bread Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 55 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Apple Bread Pudding is a warm, comforting dessert combining tender, custard-soaked brioche bread with sweet, cinnamon-spiced apples and a rich homemade caramel sauce. Perfectly baked to a golden brown, it’s an ideal treat for cozy gatherings or holiday meals.

Ingredients

Bread Pudding

  • 1 loaf (about 1 pound) day-old brioche or challah bread, cut into 1-inch cubes
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 3 medium apples (preferably a mix of Granny Smith and Honeycrisp, peeled, cored, and chopped)

Apple Mixture

  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon

Caramel Sauce

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
  2. Make Custard Mixture: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and well combined.
  3. Soak Bread: Add the cubed brioche bread into the custard mixture and gently toss to coat all pieces evenly. Allow it to rest for 15 minutes so the bread absorbs the custard fully.
  4. Prepare Apples: In a separate bowl, toss the chopped apples with 2 tablespoons of brown sugar and 1/2 teaspoon ground cinnamon to evenly coat them with sweetness and spice.
  5. Layer Bread and Apples: Arrange half of the soaked bread cubes in the greased baking dish, then evenly layer half of the apple mixture over the bread. Repeat the layering with the remaining bread cubes and apples.
  6. Add Remaining Custard: Pour any remaining custard mixture evenly over the layered bread and apples to ensure moistness throughout the pudding.
  7. Cover and Bake Initial: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes to cook the pudding through gently.
  8. Uncover and Finish Baking: Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and the custard is fully set.
  9. Prepare Caramel Sauce: While the pudding bakes, melt unsalted butter in a medium saucepan over medium heat. Stir in brown sugar until completely dissolved and smooth.
  10. Finish Caramel Sauce: Add heavy cream and salt to the saucepan, stirring constantly. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened and glossy.
  11. Cool Bread Pudding: Once baked, remove the bread pudding from the oven and let it cool for about 10 minutes, allowing it to set further.
  12. Serve with Caramel: Drizzle the warm caramel sauce generously over the bread pudding just before serving for maximum flavor and indulgence.

Notes

  • Using day-old brioche or challah bread helps absorb the custard better without becoming too soggy.
  • Feel free to substitute apples with pears or add nuts like pecans for extra texture.
  • The caramel sauce can be prepared ahead and warmed before serving.
  • Covering the dish while baking initially prevents the pudding from drying out.
  • This recipe can be doubled and baked in two pans if serving a larger crowd.

Find it online: https://slsrecipes.com/caramel-apple-bread-pudding-recipe/