Apple Pie Bread Pudding

CARAMEL APPLE PIE BREAD PUDDING!  Oh my! You combined apple pie and bread pudding?! I must try this. It looks and sounds incredible!  Perfect for dessert, or even breakfast! 
CARAMEL APPLE PIE BREAD PUDDING! Oh my! You combined apple pie and bread pudding?! It looks and sounds incredible! Perfect for dessert, or even breakfast!

Somehow, in the 4 years that we’ve been doing this blog, we’ve never posted a bread pudding.
I’ve had it on the calendar so many times (just wait…truffles…pumpkin…chicken…I’m not sure why it hasn’t happened, but when it does, it’ll be awesome), but it seems like it always gets bumped. Or I don’t want to make it. Or it’s too hot. Or some kind of lame excuse.
Well, no more excuses, I just wanted to share this recipe while you’re still craving apples. (You are still craving apples, and things made with apples, and bread, and pudding, and caramel….aren’t you? . . . Good. Me too.)
It starts with a bread cubes (If you can leave them out for a few hours so they get nice and dry, that’s great. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.), eggs, apples…as well as vanilla yogurt, milk, and spices.

Your kitchen is going to smell really, really good while this baby’s baking. Just warning you.
And the caramel sauce formula is a simple adaptation of similar recipes, they always seem to be called either “caramel sauce”, “brown-sugar sauce”, “butterscotch sauce” or “brown-sugar butter sauce” or some variation thereof. I think this one tastes more caramel-like than anything else, so that’s what we’re calling it here, okay? Okay.

Serve with some vanilla ice cream. So evil, right? Right.

CARAMEL APPLE PIE BREAD PUDDING! Oh my! You combined apple pie and bread pudding?! It looks and sounds incredible! Perfect for dessert, or even breakfast!

5.0 from 3 reviews
Apple Pie Bread Pudding
 
Prep time
Cook time
Total time
 
If you like apple pie, you'll go crazy for this delicious caramel apple pie bread pudding... it's one of our favorites!
Author:
Recipe type: Breakfast
Serves: 16
Ingredients
  • 8 cups bread, cubed
  • 3 medium apples, peeled, cored and chopped
  • 4 eggs
  • 1 cup vanilla yogurt
  • 1 cup milk
  • 2 tsp cinnamon, divided
  • ½ tsp nutmeg
  • ½ c sugar + 2 Tbsp
  • ½ cup raisins
  • Sauce
  • 1 cup Unsalted Butter
  • 1 cup Heavy Cream
  • 1 cup Brown Sugar
Instructions
  1. Preheat oven to 350°.
  2. Spray a 9×13 baking dish with cooking spray.
  3. In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.
  4. Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.
  5. In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
  6. Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
  7. While the bread pudding is baking, make the caramel sauce.
  8. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
  9. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
  10. * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
  11. * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!

 

CARAMEL APPLE PIE BREAD PUDDING! Oh my! You combined apple pie and bread pudding?! It looks and sounds incredible! Perfect for dessert, or even breakfast!

CARAMEL APPLE PIE BREAD PUDDING! Oh my! You combined apple pie and bread pudding?! It looks and sounds incredible! Perfect for dessert, or even breakfast!

28 thoughts on “Apple Pie Bread Pudding

  1. Lyne Sosiak

    I would like to know if you can freeze the Caramel Apple Bread Puddind and if so at what stage before baking or after it is baked.

    Thank you

    Reply
    1. Denise Caldwell

      Lynn, did you try freezing it? I’d love to know if it worked well for you. If I were to try, I’d freeze after baking but before adding the sauce. Thanks!

      Reply
  2. Tom J

    When you say make it the night before and pop in the oven for breakfast. do you mean put it together the night before then bake it in the morning or just put it in the oven to reheat ?

    Reply
  3. Pingback: Ten Apple Recipes To Try This Fall - Young Busy Mom

  4. Cesaera Pirrone

    WHAT type of bread would you recommend ? I AM HOPINg to make this today. Might add whiskey to the caramel

    Reply
    1. L. Davis

      > WHAT type of bread would you recommend ?

      I highly recommend using a brioche bread. Brioche is a French bread made with eggs and butter, so it’s rich. If you can’t find Brioche bread then you can easily substitute with French bread — but I highly recommend trying to make your own Brioche (it really picked up the quality of the recipe when I did this.)

      > Might add whiskey to the caramel

      I can’t speak to that as I haven’t tried it, but what I did was sautée the sliced apples in butter and brandy before using it in the recipe; it turned out really nice.

      Reply
  5. Denise Caldwell

    This is DELICIOUS!! It will be served at our family Christmas brunch this year. The only two things I did differently was substituted cinnamon bread in place of the white bread and omitted the nutmeg (because I didn’t have any). Thanks for sharing this recipe. I’m anxious to try more. Do you have a Facebook page? I looked but couldn’t find one.

    Reply
  6. Judith Fisher

    I am wondering if I used a different fruit in the bread pudding what kind of sauce would work

    Rhubarb
    Peach
    mixed berries

    Reply
  7. Cortney

    This recipe was super EASY to make. I had a ton of left over baguette from a team pasta dinner and apples on hand. Definitely a keeper!

    Reply
  8. Shannon

    Do you pour the caramel on the bread pudding after it’s dine baking or individually before serving?

    Reply
  9. Shirley Croucher

    I suggest using left over croissants for this dish too! And whisky in the sauce sounds a great idea!

    Reply
  10. Jenifer

    Perhaps you can answer a question for me about something that has always puzzled me—What is the purpose of only using dry bread? Many of the instructions for bread puddings say to do this but never say what is the reason for it? What happens if you use fresh bread?

    Reply

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