Description
This Caramel Apple Bread Pudding is a cozy, comforting dessert perfect for fall or any time you crave a warm, fruity treat. It combines soft, custard-soaked bread cubes with a mix of tart and sweet apples, baked to golden perfection, and topped with a luscious homemade caramel sauce. The combination of cinnamon, nutmeg, and rich caramel brings a delightful warmth and sweetness to every bite.
Ingredients
Scale
Bread Pudding
- 1 loaf (about 1 pound) day-old brioche or challah bread, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3 medium apples (preferably a mix of Granny Smith and Honeycrisp), peeled, cored, and chopped
Apple Mixture
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and ensure even baking.
- Make Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and well combined.
- Soak Bread Cubes: Add the cubed bread into the custard mixture and gently toss to coat all pieces thoroughly. Let the mixture sit for 15 minutes so the bread absorbs the custard, ensuring a moist pudding.
- Prepare Apples: In a separate bowl, toss the chopped apples with 2 tablespoons of brown sugar and 1/2 teaspoon of cinnamon to coat them evenly and enhance their flavor.
- Assemble Layers: Layer half of the soaked bread cubes into the prepared baking dish, then spread half of the apple mixture on top. Repeat the layers with the remaining bread cubes and apples.
- Add Remaining Custard: Pour any leftover custard evenly over the top of the assembled bread and apples to ensure the pudding is fully soaked.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to set the pudding gently.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and the custard is fully set.
- Prepare Caramel Sauce: While the bread pudding bakes, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until fully dissolved and combined.
- Simmer Caramel: Add heavy cream and salt to the saucepan, stirring constantly. Bring the mixture to a simmer and cook for about 5 minutes until it thickens slightly.
- Cool Bread Pudding: Remove the baked bread pudding from the oven and allow it to cool for 10 minutes. This helps the pudding set further for easier serving.
- Serve with Caramel Sauce: Drizzle the warm caramel sauce generously over the bread pudding just before serving to add a rich, sweet finish.
Notes
- Day-old bread works best as it absorbs the custard without becoming too mushy.
- Use a mix of tart and sweet apples for balanced flavor and texture.
- Letting the bread soak in the custard for 15 minutes ensures a moist and tender pudding.
- Covering the dish during the initial baking prevents the pudding from drying out.
- The caramel sauce can be made ahead and gently reheated before serving.
- This dessert can be served warm or at room temperature and pairs well with vanilla ice cream or whipped cream.
