Print

Ultimate Caramel Apple Pie Bread Pudding

A close-up of a moist slice of apple bread pudding generously drizzled with rich caramel sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create the ultimate comfort dessert by combining the warm spices of apple pie with a rich, gooey bread pudding base, finished with a homemade caramel sauce. This recipe offers approachable elegance for your next gathering.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread (Challah or French bread recommended), cut into 1-inch cubes
  • 4 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Caramel Sauce: 1 cup granulated sugar, 1/2 cup heavy cream (warmed), 4 tablespoons unsalted butter, 1/2 teaspoon salt

Instructions

  1. Prepare the apples: In a medium skillet over medium heat, melt 2 tablespoons of the melted butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 6 to 8 minutes until the apples are slightly tender. Remove from heat and set aside.
  2. Prepare the bread: In a large bowl, toss the bread cubes with the remaining melted butter until lightly coated. Spread the bread cubes in an even layer in a greased 9×13 inch baking dish.
  3. Assemble: Sprinkle the cooked apple mixture evenly over the bread cubes.
  4. Make the custard: In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined and slightly frothy.
  5. Pour the custard mixture slowly and evenly over the bread and apples in the baking dish. Gently press down on the bread to help it soak up the liquid.
  6. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or up to overnight for the best texture (make ahead instruction).
  7. Preheat your oven to 350°F (175°C). Remove the plastic wrap.
  8. Bake for 45 to 55 minutes, or until the pudding is set, golden brown on top, and a knife inserted near the center comes out mostly clean.
  9. Make the caramel sauce: While the pudding bakes, combine the 1 cup sugar, butter, and salt in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Let it cook until the mixture turns a deep amber color (about 8-10 minutes).
  10. Remove the pan from the heat. Carefully whisk in the warm heavy cream (the mixture will bubble vigorously). Whisk until smooth. Let the sauce cool slightly.
  11. Serve: Let the bread pudding cool for 10 minutes before slicing. Drizzle generously with the warm caramel sauce before serving.

Notes

  • For the best texture, use slightly stale bread. If your bread is fresh, spread the cubes on a baking sheet and bake at 300°F for 10 minutes to dry them slightly before using.
  • This dessert pairs well with a scoop of vanilla bean ice cream or a glass of chilled Riesling.
  • If you prefer an Apple Pie Bread Pudding without the extra caramel, you can skip the sauce and dust the baked pudding with powdered sugar.

Nutrition

Find it online: https://www.unfoldrecipes.com/apple-bread-pudding-ultimate-caramel-pie/