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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

A close-up of a warm slice of apple bread pudding topped with caramel and vanilla icing.
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A rich and comforting bread pudding featuring tender apples, warm cinnamon spice, and a homemade caramel sauce, perfect for a cozy dessert or sweet breakfast.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale challah or brioche bread, cut into 1-inch cubes
  • 4 large apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon, plus more for dusting
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Caramel Sauce: 1/2 cup granulated sugar, 1/4 cup water, 1/2 cup heavy cream (warmed), 2 tablespoons unsalted butter
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/4 teaspoon vanilla extract

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 brown sugar, 1 teaspoon cinnamon, nutmeg, and allspice until coated. Fold in the diced apples. Spread the mixture evenly into the prepared baking dish.
  3. In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined.
  4. Pour the custard mixture slowly and evenly over the bread and apple mixture, pressing down gently so the bread absorbs the liquid. Let it stand for 20 minutes to soak.
  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, make 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 warm heavy cream (it will bubble vigorously), then whisk in the butter until smooth. Set aside.
  7. Make the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  8. Let the bread pudding cool for 10 minutes before serving. Drizzle generously with the warm caramel sauce and top with the cinnamon glaze. Sprinkle with extra cinnamon before serving warm.

Notes

  • You can prepare the bread pudding base (steps 1 through 4) the night before. Cover and refrigerate. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • Use stale bread; fresh bread will become too mushy during baking.
  • For an Apple Pie Bread Pudding flavor, add 1/4 teaspoon ground cloves to the spice mix.

Nutrition

Find it online: https://spoonsprout.com/apple-bread-pudding-ultimate-caramel-bake/