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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

A close-up of a moist slice of apple bread pudding generously topped with dripping caramel sauce.
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Make this ultimate comfort dessert that combines tender apples, rich custard, and a luscious homemade cinnamon caramel glaze. This easy bread pudding recipe is perfect for holidays or cozy weekend brunches.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread (like challah or French bread), cut into 1-inch cubes
  • 4 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1 teaspoon ground cinnamon (for apples)
  • 1/2 cup packed light brown sugar (for apples)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar (for custard)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Caramel Glaze: 1/2 cup unsalted butter, 1 cup packed light brown sugar, 1/2 cup heavy cream, 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Toss the cubed bread in the prepared baking dish.
  3. In a separate bowl, combine the diced apples, 1/2 teaspoon of the cinnamon, and 1/4 cup of the brown sugar. Sprinkle this mixture evenly over the bread cubes.
  4. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, remaining 1/2 teaspoon cinnamon, nutmeg, vanilla extract, and salt until well combined.
  5. Pour the custard mixture slowly and evenly over the bread and apple mixture, pressing down gently to help the bread absorb the liquid. Let it stand for 15 minutes.
  6. In a small saucepan, prepare the caramel glaze: Melt the butter over medium heat. Add the brown sugar and stir until dissolved. Pour in the heavy cream and bring to a gentle simmer, stirring constantly for 2 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
  7. Pour half of the caramel glaze over the bread pudding mixture.
  8. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown.
  9. Let the bread pudding cool for 10 minutes before serving. Drizzle the remaining caramel glaze over the top just before serving warm.

Notes

  • Use stale bread for the best texture; it soaks up the custard without becoming mushy.
  • You can prepare this bread pudding the night before, cover it, and refrigerate. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
  • Serve this warm apple dessert with a scoop of vanilla ice cream for a truly satisfying experience.

Nutrition

Find it online: https://cookingbyfelix.com/apple-bread-pudding-ultimate-caramel-glaze/