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Delicious Caramel Apple Bread Pudding with apple slices

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.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 450 kcal

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.