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Ultimate Caramel Apple Pie Bread Pudding with Cinnamon Glaze

A close-up of a rich slice of apple bread pudding drenched in caramel sauce and drizzled with white icing.
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Make this ultimate comfort dessert that combines the flavors of apple pie with creamy bread pudding. This recipe yields a gooey, moist treat perfect for fall gatherings or cozy weekend brunches.

Ingredients

Scale
  • 8 cups stale bread, cubed (challah or brioche work well)
  • 3 large apples, peeled, cored, and diced
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Caramel Glaze:
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish.
  2. In a large bowl, toss the cubed stale bread with the diced apples, cinnamon, and nutmeg. Spread the mixture evenly into the prepared baking dish.
  3. In a separate bowl, whisk together the brown sugar, granulated sugar, eggs, milk, heavy cream, vanilla extract, and salt until the mixture is smooth. This is your custard base.
  4. Pour the custard evenly over the bread and apple mixture, pressing down gently to submerge the bread. Let the mixture sit for 20 minutes so the bread soaks up the liquid.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  6. While the pudding bakes, prepare the caramel glaze. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until dissolved.
  7. Remove the pan from the heat and carefully whisk in the heavy cream and vanilla extract until smooth.
  8. Once the bread pudding is out of the oven, let it cool for 10 minutes. Drizzle the warm caramel glaze generously over the top before serving. Serve warm for the best texture.

Notes

  • You can prepare this entire dessert, minus the glaze, the night before. Cover it and refrigerate. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • Use bread that is at least one day old for the best texture; dry bread absorbs the custard better without becoming mushy.
  • For an extra rich flavor, substitute half of the milk with half-and-half.

Nutrition

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