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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

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

Ingredients

Scale
  • 1 loaf stale bread (like challah or brioche), cut into 1-inch cubes
  • 4 large apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed light brown sugar
  • 4 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 Glaze: 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes with the diced apples, cinnamon, nutmeg, and 1/2 cup brown sugar until evenly coated. Spread this mixture into the prepared baking dish.
  3. In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt until the custard is smooth.
  4. Pour the custard mixture evenly over the bread and apples in the baking dish. Gently press down on the bread to help it absorb the liquid.
  5. Let the bread pudding soak for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for a moister result.
  6. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
  7. While the pudding bakes, prepare the caramel glaze. In a small saucepan over medium heat, melt the butter. Stir in the 1 cup brown sugar until dissolved.
  8. Bring the mixture to a boil and cook for 1 minute without stirring. Remove from heat and carefully whisk in the 1/4 cup heavy cream and 1 teaspoon vanilla extract.
  9. Let the glaze cool slightly. Drizzle the warm caramel glaze over the baked bread pudding before serving. Serve warm.

Notes

  • Use slightly stale bread for the best texture; dry bread soaks up the custard better without becoming mushy.
  • For an apple pie flavor, add 1/4 teaspoon of ground allspice to the apple mixture.
  • You can prepare the entire bread pudding, cover it, and refrigerate it overnight. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingzenith.com/apple-bread-pudding-ultimate-caramel-cinnamon/