Caramel Apple Bread Pudding
Why Make This Recipe
This Caramel Apple Bread Pudding brings back happy food memories. The warm spices and sweet caramel make it a cozy treat. You will love it because it mixes sweet and tart flavors just right. It is very simple to make, even if you are new to cooking. You can impress your friends and family with little effort. It is a perfect dessert for any time. You can also change it to fit different diets.
How to Make Caramel Apple Bread Pudding
Making this bread pudding involves a few easy steps. First, you get your ingredients ready. Then, you prepare the apples and bread. You mix the custard and put everything together. Finally, you bake it until it is golden. Drizzle with caramel sauce for the best finish.
Ingredients of Caramel Apple Bread Pudding
Here’s what you need to make this delicious treat:
- Pantry Staples:
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- Pinch of salt
- 1/2 cup (113g) unsalted butter, melted
- Star of the Show: Apples:
- 4 medium-sized apples (Honeycrisp, Granny Smith, or Fuji work best), peeled, cored, and diced into 1/2-inch pieces
- Bread Choices:
- 6 cups (about 1 pound) day-old bread, cut into 1-inch cubes (Challah, brioche, or French bread are good choices)
- Caramel Perfection:
- 1/2 cup (120ml) store-bought caramel sauce, or homemade (recipe below)
- Essential Dairy and Eggs:
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- For Homemade Caramel Sauce (Optional):
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 1/2 cup (120ml) heavy cream, warmed
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Directions of Caramel Apple Bread Pudding
Follow these steps for a perfect bread pudding:
- Prepare the Apples: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced apples. Sauté for 5-7 minutes until they are slightly soft but still hold their shape. Stir in 1/4 cup of sugar and 1/2 teaspoon of cinnamon. Cook for another 2 minutes. Remove from heat.
- Toss the Bread: In a large bowl, put the bread cubes. Add the sautéed apples to the bread.
- Craft the Custard: In a separate medium bowl, whisk together the milk, heavy cream, eggs, remaining 3/4 cup of sugar, remaining 1/2 teaspoon of cinnamon, nutmeg, cloves (if using), vanilla extract, and salt. Whisk until well combined.
- Combine Ingredients: Pour the custard mixture over the bread and apples. Gently toss to make sure all bread pieces are coated. Let it sit for 15-20 minutes, giving the bread time to soak up the custard.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Pour the bread mixture into the prepared dish.
- Bake: Bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Homemade Caramel Sauce (if making): In a saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat without stirring until the sugar dissolves and the mixture turns amber. Remove from heat. Carefully pour in the warmed heavy cream and butter (it will bubble up). Stir until smooth. Stir in vanilla extract.
- The Grand Finale: Let the bread pudding cool for 10-15 minutes. Drizzle with store-bought or homemade caramel sauce before serving.
How to Serve Caramel Apple Bread Pudding
You can serve this bread pudding warm. A scoop of vanilla ice cream makes a great classic pairing. Whipped cream adds a light and airy touch. For extra decadence, drizzle more caramel sauce and sprinkle some chopped nuts. You can enjoy it for breakfast, brunch, or dessert.
How to Store Caramel Apple Bread Pudding
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Tips to Make Caramel Apple Bread Pudding
- Use Stale Bread: Day-old bread works best because it soaks up the custard without getting soggy.
- Choose the Right Apples: Firm, slightly tart apples like Honeycrisp, Granny Smith, or Fuji hold their shape well during baking.
- Prevent a Soggy Bottom: Make sure your baking dish is properly greased to prevent sticking. Also, fully bake the pudding until the center is set.
- Reheating: Reheat individual portions in the microwave or larger portions in the oven at 300°F (150°C) until warm through.
Variation
- Nutty Additions: Add 1/2 cup of chopped nuts like pecans, walnuts, or almonds to the bread mixture.
- More Spice: Increase cinnamon, nutmeg, or cloves to taste. You can also add a pinch of cardamom.
- Juicy Boost: For an adult twist, add a splash of apple juice or pear juice to the custard mixture for extra flavor.
- Dietary Swaps: For a vegan version, use plant-based milk, cream, and egg substitutes. For gluten-free, use gluten-free bread.
FAQs
Can I make Caramel Apple Bread Pudding ahead of time?
Yes, you can assemble the bread pudding the night before. Cover it and keep it in the refrigerator. Bake it the next day.
What kind of apples are best for Caramel Apple Bread Pudding?
Harder apples like Honeycrisp, Granny Smith, or Fuji are best. They keep their texture and flavor when baked.
My Caramel Apple Bread Pudding is a bit dry, what went wrong?
If your bread pudding is dry, it might have baked too long or had too little custard. Make sure to follow the baking times and custard amounts closely.
Caramel Apple Bliss Bread Pudding
This delightful bread pudding features sweet and tender apples baked with challah bread in a rich, creamy custard, then drizzled with luscious caramel sauce for a truly blissful dessert.
Equipment
- Large skillet
- Large bowl
- Medium bowl
- Whisk
- 9x13-inch baking dish
- Saucepan
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch salt
- 1/2 cup unsalted butter melted and divided
- 4 Honeycrisp apples medium, peeled, cored, diced into 1/2-inch pieces
- 6 cups day-old Challah bread about 1 pound, cut into 1-inch cubes
- 1/2 cup store-bought caramel sauce
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
For Homemade Caramel Sauce (Optional)
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream warmed
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Melt 2 tablespoons of butter in a large skillet over medium heat, then add the diced apples and sauté for 5-7 minutes until slightly soft.
- Stir in 1/4 cup of sugar and 1/2 teaspoon of cinnamon, cook for 2 more minutes, and then remove from heat.
- Place the bread cubes in a large bowl, add the sautéed apples, and then whisk together milk, heavy cream, eggs, remaining sugar, cinnamon, nutmeg, cloves, vanilla extract, and salt in a separate bowl.
- Pour the custard over the bread and apples, gently toss to coat all bread pieces, and let it sit for 15-20 minutes for the bread to soak.
- Preheat the oven to 350°F (175°C), grease a 9x13-inch baking dish, and then pour the bread mixture into the prepared dish.
Baking
- Bake the bread pudding for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Homemade Caramel Sauce (Optional)
- Combine 1 cup sugar and 1/4 cup water in a saucepan over medium heat; cook without stirring until the sugar dissolves and turns amber.
- Remove from heat, carefully pour in the warmed heavy cream and butter, stir until smooth, and then stir in the vanilla extract.
Serving
- Let the bread pudding cool for 10-15 minutes, then drizzle with store-bought or homemade caramel sauce before serving.
Notes
For best results, use day-old challah bread as it absorbs the custard better. Adjust the amount of cinnamon, nutmeg, and cloves to your personal taste. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.