Are you ready to indulge in a warm, sweet treat? This Irresistible Caramel Apple Bread Pudding recipe combines soft bread with juicy apples and rich caramel, creating a cozy dessert perfect for any occasion. With simple ingredients and easy steps, you’ll create a dish that will impress your family and friends. Let’s dive into this delicious world of flavor that you won’t want to miss!

$- 6 cups day-old bread (brioche or challah preferred) - 3 medium apples (peeled, cored, and diced) - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup packed brown sugar - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - ¼ teaspoon freshly grated nutmeg - ½ cup caramel sauce - 1 tablespoon unsalted butter (for greasing) To create the best caramel apple bread pudding, use quality ingredients. Start with 6 cups of day-old bread. Brioche or challah works best due to their rich texture. The bread must be cubed into bite-sized pieces for even soaking. Next, use 3 medium apples. Peeled, cored, and diced, they add sweetness and moisture. Choose your favorite apple variety for flavor. You will also need 4 large eggs. They bind the pudding and give it a rich texture. For the creamy base, grab 2 cups of whole milk and 1 cup of heavy cream. This mixture makes the pudding luscious and smooth. Add 1 cup of packed brown sugar for sweetness. It gives a lovely caramel note, which you will love. To enhance the flavor, include 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, and ¼ teaspoon of freshly grated nutmeg. These spices bring warmth and depth. Lastly, prepare ½ cup of caramel sauce. This can be store-bought or homemade. You will drizzle this on top for a sweet finish. Don’t forget 1 tablespoon of unsalted butter for greasing the baking dish. Gather all these ingredients, and you are ready to make something truly delicious! - Preheat the oven to 350°F (175°C). - Grease a 9x13 inch baking dish with unsalted butter. First, set your oven to 350°F. This step warms the oven so that your bread pudding bakes evenly. Next, grab a 9x13 inch baking dish. Use unsalted butter to grease it well. This helps to keep the pudding from sticking. - Combine cubed bread and diced apples in a mixing bowl. - Toss gently until evenly distributed. In a large mixing bowl, add 6 cups of cubed day-old bread. I like brioche or challah for the best flavor. Then, add 3 diced apples. Toss them gently. Make sure the apples mix well with the bread. This step helps every bite have a nice apple taste. - Whisk together eggs, whole milk, heavy cream, and brown sugar. - Add vanilla extract, cinnamon, and nutmeg; ensure smooth texture. In another bowl, whisk together 4 large eggs, 2 cups of whole milk, and 1 cup of heavy cream. Next, add 1 cup of packed brown sugar. Then, include 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, and ¼ teaspoon of freshly grated nutmeg. Whisk until the mixture is smooth. This custard mixture is the heart of your bread pudding. - Pour custard over the bread and apple mixture. - Fold gently to coat bread and mix. Now, pour the custard over the bread and apple mixture. Use a spatula to fold the ingredients together gently. Make sure every piece of bread gets coated in the custard. This step ensures a creamy texture throughout. - Let mix rest for 15-20 minutes. - Drizzle half of the caramel sauce and mix cautiously. Let the mixture sit for 15 to 20 minutes. This soaking time is key for the bread to absorb the custard. After that, take half of your caramel sauce and drizzle it over the mixture. Mix very cautiously. You want to keep the bread pieces intact while adding sweetness. - Pour into prepared dish and bake for 45-55 minutes. - Cool for 10 minutes and drizzle remaining caramel before serving. Pour the mixture into your prepared baking dish. Spread it evenly. Place it in the oven and bake for 45 to 55 minutes. The top should turn golden brown. Once baked, let it cool for 10 minutes. Finally, drizzle the remaining caramel sauce over the top before serving. This adds a sweet finish to your dish. For this dish, brioche and challah are the best choices. Both breads bring great richness and flavor. They soak up the custard well, making each bite soft and creamy. Day-old bread is key here. Fresh bread can turn mushy and lose its shape. Day-old bread holds up better. The custard is the heart of your bread pudding. Start with eggs, milk, cream, and brown sugar. Whisk them until smooth. Make sure the sugar dissolves completely. Taste the custard. Adjust sweetness if needed. If it seems too sweet, add a touch more milk. If it needs more sweetness, a bit more sugar will do wonders. Serving is where you can shine! Offer a scoop of vanilla ice cream or a dollop of whipped cream on top. This adds creaminess and balance to the rich pudding. A light dusting of cinnamon can make it look extra special. It adds warmth and a hint of spice. A beautiful presentation makes the dish more inviting. {{image_4}} You can add nuts to your bread pudding for extra crunch. Walnuts or pecans work great. Just chop them up and mix them in with the bread and apples. You can also add dried fruits like raisins or cranberries. They will add a sweet touch to each bite. If you need a gluten-free option, use gluten-free bread. It will still taste amazing. For those who want dairy-free, you can swap whole milk and cream with almond or oat milk. This keeps the dish creamy without dairy. In the fall, try using pears instead of apples. They add a nice twist. For winter, you can change your spices. Ginger and cloves bring warmth and depth, making the pudding cozy and inviting. These small changes can make a big impact on flavor! To keep your caramel apple bread pudding fresh, store any leftovers in the refrigerator. Place it in an airtight container to keep it moist. You can use glass or plastic containers, but glass works best for even reheating later. To reheat your bread pudding, use the oven for the best results. Preheat it to 350°F (175°C) and cover the dish with foil. This method keeps the pudding from drying out. Heat it for about 15-20 minutes. If you want to serve it warm again, consider adding a splash of milk on top before reheating. If you want to freeze your caramel apple bread pudding, let it cool first. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. To thaw, move it to the fridge overnight. This method helps maintain the pudding's soft texture. Using fresh bread can change the texture. Fresh bread is more moist. It won't soak up the custard as well. Day-old bread is best because it is drier. This helps it soak up the custard and stay soft. For perfect results, stick with day-old bread. You can use whole milk or half-and-half instead of heavy cream. These options will change the richness. They will make the bread pudding lighter. If you want a creamier texture, use coconut cream. It adds nice flavor too. In the fridge, it can last about 3 to 4 days. Make sure to cover it well. If you freeze it, it can last up to 3 months. Just remember to thaw it in the fridge overnight before you reheat. Yes, you can prepare it a day ahead. Just mix the bread, apples, and custard. Cover and store in the fridge. Bake it the next day for fresh flavors. This makes it easy for gatherings or busy days. This blog post covered a delicious caramel apple bread pudding recipe. You learned about the right ingredients, step-by-step instructions, and tips for success. I shared ideas for variations to suit your taste. Plus, I offered storage and reheating tips for leftovers. Embrace your creativity in the kitchen! This dessert is easy to make and fun to share. Enjoy every bite and impress your family and friends. Now, get cooking and have fun making this treat!$

Ingredients

List of Required Ingredients

6 cups day-old bread (brioche or challah preferred)
3 medium apples (peeled, cored, and diced)
4 large eggs
2 cups whole milk
1 cup heavy cream
1 cup packed brown sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ cup caramel sauce
1 tablespoon unsalted butter (for greasing)

To create the best caramel apple bread pudding, use quality ingredients. Start with 6 cups of day-old bread. Brioche or challah works best due to their rich texture. The bread must be cubed into bite-sized pieces for even soaking.

Next, use 3 medium apples. Peeled, cored, and diced, they add sweetness and moisture. Choose your favorite apple variety for flavor.

You will also need 4 large eggs. They bind the pudding and give it a rich texture.

For the creamy base, grab 2 cups of whole milk and 1 cup of heavy cream. This mixture makes the pudding luscious and smooth.

Add 1 cup of packed brown sugar for sweetness. It gives a lovely caramel note, which you will love.

To enhance the flavor, include 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, and ¼ teaspoon of freshly grated nutmeg. These spices bring warmth and depth.

Lastly, prepare ½ cup of caramel sauce. This can be store-bought or homemade. You will drizzle this on top for a sweet finish. Don’t forget 1 tablespoon of unsalted butter for greasing the baking dish.

Gather all these ingredients, and you are ready to make something truly delicious!

Step-by-Step Instructions

Preheating and Preparing the Baking Dish

Preheat the oven to 350°F (175°C).
Grease a 9x13 inch baking dish with unsalted butter.

First, set your oven to 350°F. This step warms the oven so that your bread pudding bakes evenly. Next, grab a 9x13 inch baking dish. Use unsalted butter to grease it well. This helps to keep the pudding from sticking.

Bread and Apple Preparation

Combine cubed bread and diced apples in a mixing bowl.
Toss gently until evenly distributed.

In a large mixing bowl, add 6 cups of cubed day-old bread. I like brioche or challah for the best flavor. Then, add 3 diced apples. Toss them gently. Make sure the apples mix well with the bread. This step helps every bite have a nice apple taste.

Making the Custard Mixture

Whisk together eggs, whole milk, heavy cream, and brown sugar.
Add vanilla extract, cinnamon, and nutmeg; ensure smooth texture.

In another bowl, whisk together 4 large eggs, 2 cups of whole milk, and 1 cup of heavy cream. Next, add 1 cup of packed brown sugar. Then, include 1 teaspoon of pure vanilla extract, 1 teaspoon of ground cinnamon, and ¼ teaspoon of freshly grated nutmeg. Whisk until the mixture is smooth. This custard mixture is the heart of your bread pudding.

Mixing Ingredients

Pour custard over the bread and apple mixture.
Fold gently to coat bread and mix.

Now, pour the custard over the bread and apple mixture. Use a spatula to fold the ingredients together gently. Make sure every piece of bread gets coated in the custard. This step ensures a creamy texture throughout.

Soaking Time and Caramel Incorporation

Let mix rest for 15-20 minutes.
Drizzle half of the caramel sauce and mix cautiously.

Let the mixture sit for 15 to 20 minutes. This soaking time is key for the bread to absorb the custard. After that, take half of your caramel sauce and drizzle it over the mixture. Mix very cautiously. You want to keep the bread pieces intact while adding sweetness.

Baking and Serving

Pour into prepared dish and bake for 45-55 minutes.
Cool for 10 minutes and drizzle remaining caramel before serving.

Pour the mixture into your prepared baking dish. Spread it evenly. Place it in the oven and bake for 45 to 55 minutes. The top should turn golden brown. Once baked, let it cool for 10 minutes. Finally, drizzle the remaining caramel sauce over the top before serving. This adds a sweet finish to your dish.

Tips & Tricks

Choosing the Right Bread

For this dish, brioche and challah are the best choices. Both breads bring great richness and flavor. They soak up the custard well, making each bite soft and creamy. Day-old bread is key here. Fresh bread can turn mushy and lose its shape. Day-old bread holds up better.

Perfecting the Custard Mixture

The custard is the heart of your bread pudding. Start with eggs, milk, cream, and brown sugar. Whisk them until smooth. Make sure the sugar dissolves completely. Taste the custard. Adjust sweetness if needed. If it seems too sweet, add a touch more milk. If it needs more sweetness, a bit more sugar will do wonders.

Enhancing Presentation and Flavor

Serving is where you can shine! Offer a scoop of vanilla ice cream or a dollop of whipped cream on top. This adds creaminess and balance to the rich pudding. A light dusting of cinnamon can make it look extra special. It adds warmth and a hint of spice. A beautiful presentation makes the dish more inviting.

Variations

Flavor Variations

You can add nuts to your bread pudding for extra crunch. Walnuts or pecans work great. Just chop them up and mix them in with the bread and apples. You can also add dried fruits like raisins or cranberries. They will add a sweet touch to each bite.

Dietary Modifications

If you need a gluten-free option, use gluten-free bread. It will still taste amazing. For those who want dairy-free, you can swap whole milk and cream with almond or oat milk. This keeps the dish creamy without dairy.

Seasonal Ingredients

In the fall, try using pears instead of apples. They add a nice twist. For winter, you can change your spices. Ginger and cloves bring warmth and depth, making the pudding cozy and inviting. These small changes can make a big impact on flavor!

Storage Info

Storage Guidelines

To keep your caramel apple bread pudding fresh, store any leftovers in the refrigerator. Place it in an airtight container to keep it moist. You can use glass or plastic containers, but glass works best for even reheating later.

Reheating Tips

To reheat your bread pudding, use the oven for the best results. Preheat it to 350°F (175°C) and cover the dish with foil. This method keeps the pudding from drying out. Heat it for about 15-20 minutes. If you want to serve it warm again, consider adding a splash of milk on top before reheating.

Freezing Instructions

If you want to freeze your caramel apple bread pudding, let it cool first. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. To thaw, move it to the fridge overnight. This method helps maintain the pudding's soft texture.

FAQs

Can I use fresh bread instead of day-old?

Using fresh bread can change the texture. Fresh bread is more moist. It won't soak up the custard as well. Day-old bread is best because it is drier. This helps it soak up the custard and stay soft. For perfect results, stick with day-old bread.

What can I substitute for heavy cream?

You can use whole milk or half-and-half instead of heavy cream. These options will change the richness. They will make the bread pudding lighter. If you want a creamier texture, use coconut cream. It adds nice flavor too.

How long does this bread pudding last?

In the fridge, it can last about 3 to 4 days. Make sure to cover it well. If you freeze it, it can last up to 3 months. Just remember to thaw it in the fridge overnight before you reheat.

Can I make this recipe ahead of time?

Yes, you can prepare it a day ahead. Just mix the bread, apples, and custard. Cover and store in the fridge. Bake it the next day for fresh flavors. This makes it easy for gatherings or busy days.

This blog post covered a delicious caramel apple bread pudding recipe. You learned about the right ingredients, step-by-step instructions, and tips for success. I shared ideas for variations to suit your taste. Plus, I offered storage and reheating tips for leftovers.

Embrace your creativity in the kitchen! This dessert is easy to make and fun to share. Enjoy every bite and impress your family and friends. Now, get cooking and have fun making this treat!

Caramel Apple Bread Pudding

Indulge in the delightful flavors of Caramel Apple Bread Pudding! This warm, comforting dessert is made from rich brioche, fresh apples, and a creamy custard, all drizzled with luscious caramel sauce. Perfect for any occasion, this recipe is easy to follow and will have everyone coming back for seconds. Don't miss out—click to explore the full recipe and treat yourself to this delicious dessert today!

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Ingredients

6 cups day-old bread, cubed (brioche or challah recommended for richness)

3 medium apples, peeled, cored, and diced into bite-sized pieces

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup packed brown sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

½ cup caramel sauce (can be store-bought or homemade)

1 tablespoon unsalted butter (for greasing the baking dish)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven heats up, take a 9x13 inch baking dish and grease it thoroughly with the unsalted butter to prevent sticking.

Prepare the Bread and Apples: In a spacious mixing bowl, combine the cubed bread and diced apples. Gently toss them together until the apples are evenly distributed among the bread cubes.

Create the Custard Mixture: In another medium bowl, whisk together the eggs, whole milk, heavy cream, packed brown sugar, vanilla extract, ground cinnamon, and freshly grated nutmeg. Whisk until the mixture is smooth and well blended, ensuring the sugar is dissolved.

Combine Bread, Apples, and Custard: Carefully pour the custard mixture over the bread and apple mixture. Using a spatula or a large spoon, gently fold the ingredients together until each piece of bread is coated in the custard and the apples are mixed in evenly.

Allow to Soak: Let the mixture rest for about 15-20 minutes. This soaking time is essential for ensuring the bread absorbs the custard and becomes wonderfully tender.

Incorporate the Caramel: Take half of the caramel sauce and drizzle it generously over the top of the bread pudding mixture. Using a spatula, gently stir to incorporate the caramel without completely breaking down the bread pieces.

Bake to Perfection: Pour the mixture into the prepared baking dish, spreading it evenly. Place in the oven and bake for 45-55 minutes. You’ll know it’s done when the top is golden brown and the center is set (a knife inserted should come out clean).

Cool and Serve: Once out of the oven, allow the bread pudding to cool for about 10 minutes – this will help it firm up. Drizzle the remaining caramel sauce generously over the top just before serving for a beautiful and delicious finish.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10

- Presentation Tips: For a delightful serving suggestion, dish up the warm bread pudding in bowls, and consider topping each serving with a generous scoop of vanilla ice cream or a dollop of fluffy whipped cream. Finish with a light dusting of cinnamon for a charming touch!

Ingredients

List of Required Ingredients

Step-by-Step Instructions

Preheating and Preparing the Baking Dish

Bread and Apple Preparation

Making the Custard Mixture

Mixing Ingredients

Soaking Time and Caramel Incorporation

Baking and Serving

Tips & Tricks

Choosing the Right Bread

Perfecting the Custard Mixture

Enhancing Presentation and Flavor

Variations

Flavor Variations

Dietary Modifications

Seasonal Ingredients

Storage Info

Storage Guidelines

Reheating Tips

Freezing Instructions

FAQs

Can I use fresh bread instead of day-old?

What can I substitute for heavy cream?

How long does this bread pudding last?

Can I make this recipe ahead of time?

Caramel Apple Bread Pudding

Ingredients

6 cups day-old bread, cubed (brioche or challah recommended for richness)

3 medium apples, peeled, cored, and diced into bite-sized pieces

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup packed brown sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

½ cup caramel sauce (can be store-bought or homemade)

1 tablespoon unsalted butter (for greasing the baking dish)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven heats up, take a 9x13 inch baking dish and grease it thoroughly with the unsalted butter to prevent sticking.

Prepare the Bread and Apples: In a spacious mixing bowl, combine the cubed bread and diced apples. Gently toss them together until the apples are evenly distributed among the bread cubes.

Create the Custard Mixture: In another medium bowl, whisk together the eggs, whole milk, heavy cream, packed brown sugar, vanilla extract, ground cinnamon, and freshly grated nutmeg. Whisk until the mixture is smooth and well blended, ensuring the sugar is dissolved.

Combine Bread, Apples, and Custard: Carefully pour the custard mixture over the bread and apple mixture. Using a spatula or a large spoon, gently fold the ingredients together until each piece of bread is coated in the custard and the apples are mixed in evenly.

Allow to Soak: Let the mixture rest for about 15-20 minutes. This soaking time is essential for ensuring the bread absorbs the custard and becomes wonderfully tender.

Incorporate the Caramel: Take half of the caramel sauce and drizzle it generously over the top of the bread pudding mixture. Using a spatula, gently stir to incorporate the caramel without completely breaking down the bread pieces.

Bake to Perfection: Pour the mixture into the prepared baking dish, spreading it evenly. Place in the oven and bake for 45-55 minutes. You’ll know it’s done when the top is golden brown and the center is set (a knife inserted should come out clean).

Cool and Serve: Once out of the oven, allow the bread pudding to cool for about 10 minutes – this will help it firm up. Drizzle the remaining caramel sauce generously over the top just before serving for a beautiful and delicious finish.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10

- Presentation Tips: For a delightful serving suggestion, dish up the warm bread pudding in bowls, and consider topping each serving with a generous scoop of vanilla ice cream or a dollop of fluffy whipped cream. Finish with a light dusting of cinnamon for a charming touch!

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