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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

A moist slice of apple bread pudding topped with caramel and vanilla icing drizzles.
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Make this comforting Caramel Apple Bread Pudding using stale bread, tender apples, and a rich custard, topped with a simple cinnamon glaze.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old challah or French bread, cut into 1-inch cubes
  • 4 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and chopped
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Caramel Sauce: 1/2 cup granulated sugar, 1/4 cup water, 1/2 cup heavy cream, 2 tablespoons unsalted butter
  • For the Cinnamon Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes with the chopped apples, brown sugar, cinnamon, and nutmeg until evenly coated. Spread this mixture into the prepared baking dish.
  3. In a separate medium bowl, whisk together the melted butter and granulated sugar. Add the eggs one at a time, whisking well after each addition.
  4. Whisk in the milk, vanilla extract, and salt until the custard mixture is smooth.
  5. Pour the custard mixture evenly over the bread and apple mixture in the baking dish. Gently press down on the bread to help it absorb the liquid. Let it stand for 15 minutes.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  7. While the pudding bakes, prepare the caramel sauce: Combine 1/2 cup sugar and 1/4 cup water in a small saucepan over medium heat. Cook without stirring until the sugar dissolves and the mixture turns a deep amber color. Remove from heat. Carefully whisk in the heavy cream (it will bubble) and then the 2 tablespoons of butter until smooth. Set aside.
  8. Prepare the cinnamon glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon cinnamon until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  9. Let the bread pudding cool for 10 minutes before serving. Drizzle generously with the warm caramel sauce and then top with the cinnamon glaze.

Notes

  • Use day-old or slightly stale bread for the best texture; fresh bread can become too mushy.
  • You can prepare the entire bread pudding mixture (steps 1 through 4) the night before, cover it, and refrigerate. Bake it the next day, allowing it to sit at room temperature for 30 minutes before placing it in the oven.
  • For a richer flavor, substitute 1/2 cup of the milk with heavy cream in the custard.

Nutrition

Find it online: https://sundayflavor.com/apple-bread-pudding-ultimate-caramel-recipe/