Caramel Apple Bread Pudding

Why You’ll Love Caramel Apple Bread Pudding Recipe

• It’s versatile—serve as a sweet breakfast casserole or as a dessert.

• You can prepare it ahead of time (even the night before) and bake it when you’re ready.

• The homemade caramel sauce is smooth, decadent and surprisingly easy to make.

• All the flavors of a caramel‑apple treat in one dish: tender bread, warm apples, a custard base and sweet caramel.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• French bread (diced into 1″ pieces)

• 2% milk

• Heavy cream

• Granulated sugar

• Large eggs

• Vanilla extract

• Ground cinnamon

• Nutmeg

• Apple pie filling

• Caramel Sauce Ingredients:

  • Salted butter

  • Heavy cream

  • Brown sugar

  • Vanilla extract

Directions

1. Preheat the oven to 350 °F (about 175 °C). Grease a 9×13‑inch baking pan and spread the diced bread evenly in it.

2. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and nutmeg until well combined.

3. Pour this mixture over the bread cubes in the prepared pan, and gently stir so the bread is evenly coated.

4. Spoon the apple pie filling evenly over the bread mixture.

5. Cover the pan with foil and bake for 20 minutes. Then remove the foil and bake for another 25 minutes or until the bread pudding is cooked through and golden on top.

6. Meanwhile, prepare the caramel sauce: in a small saucepan over medium heat, melt the butter, cream and brown sugar together until it starts to bubble. Remove from heat and stir in the vanilla extract.

7. Once the bread pudding is baked, pour the warm caramel sauce over the top. Slice and serve. Optionally, add a scoop of vanilla ice cream for an extra indulgence.

Servings and timing

• Servings: 12 slices

• Prep Time: ~10 minutes

• Cook Time: ~1 hour

• Total Time: ~1 hour 10 minutes

Variations

• Swap the French bread for Italian bread, brioche, challah or even croissants for a richer texture.

• Replace the apple pie filling with mixed berries (like blueberry or raspberry) for a seasonal twist.

• Add chopped nuts (such as pecans or walnuts) into the bread layer for added crunch.

• Stir in a handful of raisins or dried cranberries for extra sweetness and texture.

• For a lighter version, reduce the heavy cream or use a lighter bread type—but keep in mind texture will vary.

Storage/Reheating

• Store any leftover bread pudding in an airtight container in the refrigerator for up to 3–4 days.

• To reheat: place individual slices in a preheated oven at ~325 °F (about 160 °C) for 10–15 minutes, or microwave slices in short bursts until warmed through.

• If the caramel sauce thickens after refrigeration, gently warm it in a small saucepan or microwave before drizzling over reheated servings.

FAQs

What type of bread works best for bread pudding?

Sturdy breads like French bread, Italian bread, brioche or challah work well because they hold up under the custard and baking. Using stale or day‑old bread helps it absorb the liquid without becoming overly mushy.

Can I make this ahead of time?

Yes — you can assemble the bread pudding the night before, cover it, and refrigerate it. Remove it from the fridge about an hour before baking to take the chill off, then bake as directed.

Can I skip the caramel sauce or use store‑bought?

Yes, you can omit the caramel sauce or use a good quality store‑bought one to save time. But making the caramel sauce fresh adds a distinct richness and homemade touch.

What if the center of my bread pudding is still gooey after baking?

If the center is too soft, bake for a few additional minutes with the foil removed until the custard is set and the top is golden. Oven temperatures vary, so your pan might need a little more time.

Can I use a different size baking dish?

You can, but the baking time may change. If using a smaller or deeper dish, check for doneness a few minutes later. If using a larger or more shallow dish, the pudding may bake more quickly — keep an eye on it.

How do I know when the bread pudding is done?

The top should be golden and the custard should appear set around the edges. The center should not be jiggly. A toothpick inserted into the center should come out mostly clean (a few moist crumbs are okay).

Can I freeze the bread pudding?

Yes, you can freeze the baked pudding (without the caramel sauce) in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating and then add the caramel sauce when serving.

Is it possible to omit the apple pie filling and use fresh apples?

Yes — you could chop fresh apples (about 2–3 apples) and toss them with cinnamon and a little sugar, then layer them in place of the pie filling. Keep in mind fresh apples may release more liquid, so you might need slightly longer baking time.

Can this recipe be adjusted for dietary restrictions (e.g., gluten‑free, dairy‑free)?

Yes, with modifications: use gluten‑free bread to make it gluten‑free. For dairy‑free, substitute the milk and heavy cream with suitable plant‑based alternatives (like almond or oat milk and vegan cream). You may need to adjust baking time slightly.

How should I serve this bread pudding for best presentation?

Serve warm slices topped with the caramel sauce and optionally a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chopped nuts or a dusting of cinnamon adds a nice final touch.

Conclusion

This Caramel Apple Bread Pudding is a comforting, delicious recipe that captures the flavors of caramel‑dipped apples in a cozy baked dish. Whether you serve it for brunch, dessert or a special gathering, its creamy custard, tender bread and rich caramel sauce make it a crowd pleaser. With the option to prepare ahead and plenty of variation possibilities, it’s a versatile recipe that can become a favorite in your collection. Enjoy!

Caramel Apple Bread Pudding

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This Caramel Apple Bread Pudding is a warm, comforting dessert made with chunks of cinnamon bread, tender apples, and rich caramel sauce. It’s an easy-to-make dessert perfect for fall gatherings or holiday meals.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 9 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 loaf cinnamon bread, cubed (about 6 cups)
• 1 ½ cups diced apples (about 2 medium apples)
• 4 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup caramel sauce, plus more for topping

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Instructions

1. Preheat the oven to 350ºF. Spray an 8×8” or 9×9” baking pan with cooking spray.
2. Place the cubed cinnamon bread and diced apples into the prepared pan.
3. In a medium bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
4. Pour the custard mixture over the bread and apples in the baking pan.
5. Drizzle ½ cup caramel sauce over the top of the bread mixture.
6. Allow the mixture to sit for 10 minutes so the bread can absorb some of the liquid.
7. Bake for 50–60 minutes, or until the center is set and a knife inserted in the middle comes out clean.
8. Let the bread pudding cool slightly, then drizzle with more caramel sauce before serving.

Notes

• Use day-old bread for better absorption of the custard mixture.
• Try different types of bread like brioche or challah for extra richness.
• Serve warm with a scoop of vanilla ice cream for an indulgent treat.
• Store leftovers in the refrigerator and reheat before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 115mg