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–+ servings

Apple Cinnamon Bread Pudding with Caramel Sauce

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This easy apple cinnamon bread pudding with caramel sauce features tender apples and rich custard. The ultimate cozy fall dessert!
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 1
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 loaf stale challah or French bread about 1 pound (450 g), cut into 1-inch cubes
  • 4 large apples such as Honeycrisp or Granny Smith, peeled, cored, and chopped
  • 1 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup caramel sauce divided
  • 6 large eggs
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup powdered sugar For the Glaze
  • 2 tablespoons milk For the Glaze
  • 1/2 teaspoon ground cinnamon For the Glaze

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Toss the bread cubes, chopped apples, brown sugar, cinnamon, nutmeg, and allspice in a large bowl until evenly coated.
  3. Drizzle 1/2 cup of caramel sauce over the bread and apple mixture, then mix gently to distribute.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt in a separate bowl until well combined.
  6. Pour the custard mixture slowly and evenly over the bread mixture and press down lightly on the bread to help it soak up the liquid.
  7. Soak the bread pudding for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours.
  8. Bake for 45 to 55 minutes until the custard is set and the top is golden brown, ensuring a knife inserted near the center comes out mostly clean.
  9. Prepare the glaze while the pudding bakes by whisking the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of cinnamon until smooth, adding more milk a teaspoon at a time if needed.
  10. Remove the pudding from the oven and drizzle the remaining 1/2 cup of caramel sauce over the warm pudding.
  11. Cool the pudding for 10 minutes, drizzle the cinnamon glaze over the top, and serve warm.

Notes

Bread Selection: I always reach for challah because its richness is unmatched, but if you use a crusty French loaf, just make sure it is quite stale so it can soak up every drop