Updated September 2026, added a 30 minute soak step, a longer bake time, and notes on bread, apples and making it ahead.
Eight cups of day old bread, three tart apples and a warm caramel sauce, baked in one 9×13 pan.
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“This is my absolute favorite recipe! I made an extra one for my husband’s 93 year old grandfather and he loved it so much that the next time I made it he grabbed the dish right out of my hands and started eating it. It is amazing!!! I wish I could give more than 5 stars.”
Melissa
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.
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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.
★★★★★ 5 Star Review
“At every family gathering I usually get requests for my fruit pizza, a favorite of just about everyone who tries it. My family also loves everything apple and bread pudding, so I knew what I wanted to make but I had never made bread pudding. I saw your recipe, tried it, and let’s just say fruit pizza got kicked to the curb. Yesterday my niece and nephew gave me huge hugs and asked if I would make them the best bread pudding ever.”
Mary Jacinto
Why Bread Pudding Turns Out Dry Instead of Custardy
Because the bread needs time to drink the custard before the oven gets it. Dry cubes folded into liquid and slid straight into a hot oven never absorb much of anything. The custard sinks and sets at the bottom of the pan while the cubes on top toast dry. What comes out is seasoned bread and apples sitting on a layer of baked egg, which is not a pudding.
Press the bread down into the custard with the back of a spoon and give it thirty minutes on the counter, pressing once more halfway through. The cubes go from hard to heavy and yielding, and you can see the level of liquid drop. That is the whole trick, and it costs you nothing but half an hour.
Overnight in the refrigerator does the same job even better, which is exactly why every reader who assembles this the night before says it is the best bread pudding they have made.
What Bread Makes the Best Apple Bread Pudding
Day old French bread or brioche, cut into 1 inch cubes. One 16 ounce loaf gives you roughly the 8 cups this recipe calls for, so you can buy by the loaf and stop measuring.
Brioche and challah are the richest, because they already have eggs and butter in them, and they give the softest result. Plain French bread is the workhorse and the one most people have. Whatever you choose, it has to be dry. Leave the cubes out overnight under a paper towel, or spread them on a sheet pan at 350 degrees F for 10 to 15 minutes until they are dry but not toasted. Fresh bread has no structure left once it is wet, and it collapses into paste.
Readers have gone a lot further than French bread. Croissants, hot dog and hamburger buns, day old doughnuts, leftover cinnamon rolls, homemade sandwich bread and whatever mixed loaves a bakery had going spare have all worked. The one thing that does not work is a bag of seasoned stuffing cubes. They are cut too small, they are already salted for a savory dish, and they turn to mush.
Reader Tip
“I made this for a homeless shelter and used all types of left over donated bread, potato rolls, ciabatta rolls, French bread. The bread was already beyond day old and it was a wonderful recipe to avoid waste. It has become one of the most popular desserts for our clients. At the end of baking I poured on the caramel sauce and baked an additional 10 minutes. The sauce soaked into the pudding and made it exceptional.”
Angie Viar
Which Apples Should You Use?
Granny Smith. They stay in distinct pieces through a long bake and their tartness is the only thing standing between this dish and pure sugar.
Honeycrisp, Braeburn and Pink Lady are all good second choices. Avoid Red Delicious and McIntosh. They break down into applesauce and release a lot of water, which is the other reason a bread pudding comes out soupy and needs twice the bake time.
Three medium apples is about 1 1/4 pounds. Peeling is traditional and gives a smoother texture, but a reader who skipped it said it made no difference at all, so do what your evening allows.
If you have apples left over, our Apple Crisp Bites use the same Granny Smiths in a mini muffin tin and make twenty four portions you can carry somewhere.
Can You Substitute the Vanilla Yogurt?
Yes. Sour cream with a teaspoon of vanilla stirred in is the closest swap. This is the most asked question on this page by a long way, so here are all the versions readers have actually tested:
- 1 cup sour cream plus 1 teaspoon vanilla extract, the closest match
- 1 cup plain Greek yogurt plus 1 teaspoon vanilla extract
- 1 cup heavy cream plus 1 teaspoon vanilla extract, richer, no tang
- 1 cup whole milk plus 1 teaspoon vanilla extract, which works but gives a looser custard
The yogurt is doing two jobs. It brings tang to cut all that sugar, and it brings body so the custard clings to the bread instead of running off it. It is not there for sweetness, which is why every substitute above needs the vanilla added back.
How to Keep the Caramel Sauce From Separating
Whisk it the entire time it cooks, and never leave it sitting at a boil. Butter, brown sugar and cream are an emulsion, and an emulsion only holds while something keeps it moving. Let it boil untouched and the fat comes out of suspension, rises, and sits on top as a yellow oily layer. Once it breaks, it does not come back.
Melt the butter, whisk in the brown sugar, cream and salt, bring it to a gentle boil and keep the whisk moving for five to eight minutes. Stop when it coats the back of a spoon and leaves a clean line when you draw a finger through it.
It will look thinner in the pan than you expect. That is normal, because it keeps thickening as it cools, and pulling it early is much safer than cooking it long. The vanilla goes in off the heat so it does not cook away.
Making It the Night Before
Assemble it all the way through the soak, cover the dish and put it in the refrigerator, not the oven. This trips people up, so to be plain about it: nothing sits out overnight, and nothing sits in a cold oven overnight. It goes in the fridge.
In the morning, sprinkle on the cinnamon sugar and bake it straight from cold, adding five to ten minutes to the time. The overnight rest is the same soak as the thirty minute one, only longer and better, which is why this is the version to make when people are coming.
Do not put the caramel on until it comes out of the oven. Sauce sitting on unbaked bread simply disappears into it.
Reader Tip
“I used a loaf of brioche bread that I had removed from the packaging, laid out on a bake sheet and stored in my cold oven for about 5 days prior to making this. The bread was dried out and easily broke apart in my hands. I recommend using your hands to mix the liquid into the bread pieces.”
AnnieB
Freezing and Reheating Apple Bread Pudding
Bake it first, cool it completely, then freeze it without the sauce. The caramel is a two minute job, so there is no reason to freeze it and every reason not to.
Individual portions frozen in ramekins go straight from the freezer into a 325 degree F oven for 10 to 20 minutes. A whole pan is better covered with foil and reheated at 325 until it is hot through the middle, and a shallow water bath helps it heat evenly without drying the edges.
Baked and refrigerated, it keeps four days. Reheat a portion in the microwave or the whole dish covered at 325, and make the caramel fresh.
Reader Tip
“I freeze this all the time. I usually do individual servings in oval ramekins and serve them for breakfast to my B and B guests. I cook right from frozen for 10 to 20 minutes at 325 degrees. You could freeze the whole pan also and cook it in a water bath more slowly to give the larger size time to defrost and cook properly.”
Rita C Sleys
Is This a Dessert or a Breakfast?
Both, and the only thing that changes is the sauce. As dessert it goes out warm with the caramel poured over and vanilla ice cream melting into it. As breakfast or brunch you leave the caramel off entirely and it is a different, much more sensible dish.
One reader swaps the half cup of sugar for a third of a cup of honey and skips the sauce, and points out that between the eggs, the milk and the yogurt there is real protein in a serving. Between the two, this has become a Christmas morning and Thanksgiving dessert for a lot of people, and it earns the spot because the whole thing can be sitting in the fridge before anyone goes to bed.
Questions People Ask About Apple Bread Pudding
Can I make it in a slow cooker? Yes. Butter the crock, add the soaked mixture, and cook on low for 3 to 4 hours until the center is set. You give up the crisp cinnamon sugar top, which is a real loss, but the texture underneath is excellent.
Should I cover it while it bakes? Only if it needs it. Start uncovered so the top browns and crisps. If the top is dark before the center is set, tent it loosely with foil for the rest of the time.
Can I halve the recipe? Cut everything in half and bake in an 8×8 dish for 35 to 45 minutes. The thirty minute soak stays exactly the same.
How many loaves of bread is 8 cups? One standard 16 ounce loaf, cut into 1 inch cubes.
Light or dark brown sugar in the sauce? Either. Dark brown sugar gives a deeper molasses note and a slightly darker sauce. Light is what we use.
What percentage is heavy cream? In the United States heavy cream is about 35 percent fat, the same as whipping cream. A reader in Canada used 18 percent table cream and reported it worked perfectly, so you have room here.
Do I pour the sauce over the whole pan or over each serving? Over each serving if you expect leftovers, because sauce sitting on the pan overnight makes the top soggy. Over the whole pan if it is all going in one sitting.
Can I leave out the raisins? Yes, and plenty of people do. Dried cranberries are the most popular swap, and toasted pecans or walnuts are the best addition anyone has suggested.
Can I use apple pie filling instead of fresh apples? One 21 ounce can replaces the three apples. It is sweeter, so drop the custard sugar to a third of a cup.
A Note on This Recipe
Same dish it has always been. Same bread, same apples, same custard, same caramel poured over the top.
Updated September 2026. The card never told you to let the bread soak before it went in the oven, and that omission is why a few people ended up with dry bread and apples while everyone who assembled it the night before called it the best they had made. There is now a thirty minute rest in the steps. The bake time has moved from 30 to 40 minutes up to 45 to 55, which is what readers were already doing on their own. The caramel had a full cup of butter against a cup of brown sugar, more fat than that much sugar can hold, which is why it separated for some of you, so the butter is now half a cup and the method says to whisk the whole time. Salt and vanilla have been added to the sauce. The ingredient line that read 1/2 c sugar + 2 Tbsp is now two plain lines, and the two footnotes that were sitting at the bottom of the instruction list have moved into the recipe notes where they belong.
Thank you to Nancy H and Kim, who both described exactly how the caramel broke, to Tangee, who said plainly that she got dry bread and not pudding, to Kevin, who spotted the stray instructions back in 2017, and to K, who caught the sugar line.
Apple Pie Bread Pudding
Ingredients
- 8 cups day old French bread or brioche cut into 1 inch cubes, about one 16 ounce loaf
- 4 large eggs
- 1 cup vanilla yogurt full fat, Greek or regular
- 1 cup whole milk
- 1/2 cup granulated sugar for the custard
- 1 tsp ground cinnamon for the custard
- 1/2 tsp ground nutmeg
- 3 medium Granny Smith apples about 1 1/4 pounds, peeled, cored and chopped
- 1/2 cup raisins optional
- 2 tbsp granulated sugar for the cinnamon sugar topping
- 1 tsp ground cinnamon for the cinnamon sugar topping
Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup heavy cream 35 percent
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Dry the bread. Spread the cubes on a baking sheet and leave them out for a few hours, or bake them at 350 degrees F for 10 to 15 minutes until dry but not toasted. Dry bread is what holds its shape instead of turning to mush.
- In a large bowl, whisk together the eggs, yogurt, milk, 1/2 cup granulated sugar, 1 teaspoon cinnamon and the nutmeg until smooth.
- Stir in the apples and the raisins, then gently fold in the bread cubes until every piece is coated.
- Spray a 9x13 baking dish with cooking spray and pour in the mixture. Press the bread down into the custard with the back of a spoon, then let it stand 30 minutes at room temperature, pressing down once more halfway through. This soak is what turns the cubes into custard instead of dry bread, so do not skip it. You can also cover the dish and refrigerate it overnight at this point.
- Heat the oven to 350 degrees F. Stir together the 2 tablespoons sugar and 1 teaspoon cinnamon and sprinkle it over the top.
- Bake 45 to 55 minutes, until the top is golden and puffed and the center is set. A knife slipped into the middle should come out clean. If the top browns before the center sets, tent it loosely with foil. Straight from the refrigerator, add 5 to 10 minutes.
- While it bakes, make the sauce. In a heavy saucepan over medium heat, melt the butter, then whisk in the brown sugar, heavy cream and salt.
- Bring it to a gentle boil, whisking the whole time, then cook 5 to 8 minutes until it coats the back of a spoon. Keep whisking, because that is what holds the butter and cream together. Take it off the heat and stir in the vanilla. It thickens more as it cools.
- Let the bread pudding rest 10 minutes, then pour the warm caramel over the pan or spoon it over each serving. Vanilla ice cream on top is not optional in this house.
Where’s the receipt do I can Wright it down?
Looks so good. Want to make it for Christmas morning.
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
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!
HI Denise,
I freeze this all the time. I usually do individual servings in oval ramekins and serve for breakfast to my B&B guests. I cook right from frozen for 10-20 minutes at 325 degrees.
You could freeze the whole pan also and cook it in a water bath more slowly to give the larger size time to defrost and cook properly in the oven.
Made this for Thanksgiving, it was a hit! I will definitely make it again!
By heavy cream, do you mean 18 percent or whip cream?
This sounds amazing!
I used whipping cream.
Can you use regular white bread, stale
Heavy cream is 35% (whipping cream). Table cream is 185 and Half and Half is 10%
Whole milk is 3.5%
I too was not sure … used 18% table cream, and it worked perfectly!
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 ?
Prepare the custard and add the bread, then cover and refrigerate overnight. In the morning, take it out, preheat your oven and then bake. Add the sauce after it’s baked.
What can you replace to use instead of yogurt
Prepare it the night before, refrigerate, then bake in the morning. Yum yum.
I would combine everything but the bread. Mix right before baking. Just a suggestion. Hope it helps
I used a splash of bourbon in the caramel sauce and it was spectacular!
Can this be adapted to the slow cooker? This sounds amazing! And if so do you have the directions?
That’s my question too! How can I make this in a slow cooker?
Thanks!!
Yes. Butter the crock well, add the mixture after it has soaked, and cook on low for 3 to 4 hours until the center is set. You lose the crisp cinnamon sugar top, which is a real loss, but the texture underneath is lovely.
WHAT type of bread would you recommend ? I AM HOPINg to make this today. Might add whiskey to the caramel
> 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.
Google caremel-whiskey sauce recipe! I’m going to try to make this with Crown Apple.
I added Apple Crown Royal to both the caramel and the cream mixture. Pretty tasty! And used Italian bread from Walmart. But let the bread dry out!
Why. Yogurt? Would yogurt make it not as sweet?
OMG absolutely delicious. This is going to be a favourite.
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.
I am wondering if I used a different fruit in the bread pudding what kind of sauce would work
Rhubarb
Peach
mixed berries
Instead of caramel sauce, you could use creme anglaise — and it would work perfectly for any flavour of bread pudding. It’s also good by itself on any fruit. Yum. (Also known as vanilla custard sauce or vanilla cream sauce.)
Bourbon sauce is classic for Southern bread pudding – the best I ever had was at a pizza joint in Mississippi! OMG was it amazing. (Pretty sure I licked the plate.)
looks so yummy . I have to make this.
#10 in the Instructions should be a note in the ingredients list or moved to #2 in the instructions list.
Can you freeze this bread pudding before baking & after cooked?
Freeze it after baking, cooled completely, and leave the sauce off. Individual portions in ramekins go from the freezer into a 325 degree oven for 10 to 20 minutes. A whole pan does better covered at 325 until it is hot through the middle. Make the caramel fresh when you serve it, it only takes a few minutes.
What type bread works best for the Apple Pie Bread Pudding?
Try adding coconut coffee granules ,about 2 tbs . It worked well for my tastes.
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!
Instead of using yogurt, is it possible to just use more milk and add my own vanilla?
I can’t wait to see recipes from you..
A friend sent me a recipe from you and it was really good.
I would not leave this overnight in the oven with yogurt & milk in it
You refrigerate it overnight, then bake it in the morning.
Do you refrigerate it after the caramel topping has been put on or before?
Do you pour the caramel on the bread pudding after it’s dine baking or individually before serving?
Do you pour the the sauce over the entire pan or individual pieces.
Over each piece if you expect leftovers, because sauce sitting on the pan overnight softens the top. Over the whole pan if it is all going in one sitting. Angie in the comments below pours it on for the last 10 minutes of baking so it soaks in, which is excellent when you are serving everyone at once.
After baking is best
I would drizzle the caramel sauce warm just before serving with a sccop of the vanilla ice cream.
I suggest using left over croissants for this dish too! And whisky in the sauce sounds a great idea!
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?
Fresh bread will smash. Dry bread will hold shape better and the liquid will soften during the cooking process. I prefer to slightly toast the bread for a slightly different taste.
The fresh bread gets soggy. You need a dry bread. You don’t want slush.
Would I add another apple if I didn’t want to include the raisins?
Have you ever tried adding cream cheese mixed in with bread ?? I have had a apple cream cheese bread pudding it was so good. Have had a hard time trying to find a recipe for one like that. I think I will give this a try and will add c.c..
Awesome recipe. Very easy to follow recipe..
This looks insanely, incredibly good. Sooo yummy!
Thank you for this recipe! I noted that you recommend drying the bread cubes in the oven. Do you think dried bread cubes (as for stuffing) would substitute nicely in a pinch?
I would think the end result would be LESS FLAVOR flavor, for certain, and MORE MUSH because there’s not much body to a crouton.
Thank you! At every family gathering I usually get requests for my fruit pizza, a favorite of just about everyone who tries it. On Father’s Day we had a brunch for our dad. My family also loves everything apple and bread pudding so I knew what I wanted to make but I had never made bread pudding. I saw your recipe, tried it & let’s just say fruit pizza got kicked to the curb and yesterday my niece and nephew have huge hugs and asked if I would make them the best bread pudding ever! (my mom was right behind them!) Guess what I’m making when I get home from work today? Love the rewards!!
What could I use instead of yogurt??
Sour cream with a teaspoon of vanilla stirred in is the closest swap, cup for cup. Plain Greek yogurt plus a teaspoon of vanilla works just as well, and heavy cream plus vanilla gives you a richer custard with no tang at all. This question comes up more than any other on this page, so it is now written into the recipe notes.
Can i cut this recipe in half?
Yes. Halve everything and bake it in an 8×8 dish for 35 to 45 minutes. The 30 minute soak before baking stays exactly the same, that part does not scale.
what kind of apples are recommended?
Granny Smith. They hold their shape through a long bake and the tartness is the only thing balancing all that sugar. Honeycrisp and Braeburn are good second choices. Skip Red Delicious and McIntosh, they break down into sauce and release water, which is what makes a bread pudding soupy.
This recipe looks amazing. I am going to put it together tonight for a get together tomorrow. Should I add the caramel sauce and let it all sit over night?
Assemble it through the soak, cover the dish and refrigerate it overnight, then bake in the morning straight from cold with 5 to 10 extra minutes. Leave the caramel off until it comes out of the oven, sauce on unbaked bread just soaks in and vanishes.
Which apple is the best to use for this recipe?
I did this with day old krispy kreme donuts it was the bomb!!
I just made this and used all different kinds of stale bread including hot cross buns. Didn’t have yogurt or raisins or nutmeg, so I substituted sour cream, more apples and a little cloves. Turned out great and I think you could really use anything like pears, peaches, etc and just adjust your spices!! Good recipe. Thanks for posting it
This recipe looks so good!! I can hardly wait to try it, but I wanted to mention that I’ve always used cinnamon rolls to make my bread pudding. I leave them out to dry just like you do the bread. So, I will be trying to make this recipe using cinnamon rolls instead of the bread cubes.
Love this recipe a lot, have made it almost monthly since I started making it a out 6 months ago . My only comment is that it is so much carmel sauce that I cut that in half and it was sweet and perfect . Also, one time I did not have the yogurt so I replaced with the heavy cream and it was just fine .
How many loaves of bread will I need to make 8C cubed bread?
One standard 16 ounce loaf, cut into 1 inch cubes, gives you right about 8 cups. French bread or brioche both work out to roughly the same volume.
Yummy!! Certainly will try. Will make Christmas morning for sure!
Do you think it would work to substitute evaporated (whole) milk for the heavy cream? Trying to make it a bit more heart-healthy for my husband. Otherwise, the recipe looks great!
Evaporated whole milk works in the custard, and it is close enough in body that you will not miss the cream. In the caramel sauce it is a bigger change, the sauce will be thinner and less rich, so if you are watching it there, the better move is to serve a smaller spoonful of the real sauce.
Can you advise what I can use in place of yogurt? My family f day doesn’t like the tangy after taste. Thx.
Using dried out cinnamon rolls after the holiday, instead of the bread is amazing!
Perfect on the menu for Sunday. Thanks very much Hope all is well with you, keep safe Diane
First it shows 2 cup sugar and then it says on recipe 1/2 cup sugar and one cup brown sugar before o make is this correct ?
You were right to ask, that line was confusing. It meant half a cup of granulated sugar for the custard plus 2 tablespoons for the cinnamon sugar on top, and the 1 cup of brown sugar is separate, it belongs to the caramel sauce. The card now lists all three on their own lines.
Does it matter if you use light brown sugar or dark brown sugar in the caramel sauce?
Either one. Dark brown sugar gives a deeper molasses note and a darker sauce, light is what we use. The thing that matters far more is keeping the whisk moving the whole time it cooks, which is what stops the butter separating out.
This is a wonderful breakfast recipe! I’ve changed the 1/2 cup sugar to 1/3 cup honey, and I also omit the sauce (which is just a teensy bit rich first thing in the morning! LOL) The flavour is incredible, and I especially like all the protein in the recipe (eggs, milk, yogurt). It’s a great start to the day.
Can you make it without the apples?
5 star all the way, this is amazing, although I didn’t have yougurt on hand so I used sour cream and added a teaspoon of vanilla and worked great!!! This will be my go to bread pudding recipe for my Christmas morning breakfast with the family!!
This is my absolute favorite recipe! I made an extra one for my husband’s 93 year old grandfather and he loved it so much that the next time I made it he grabbed the dish right out of my hands and started eating it. It is amazing!!! I wish I could give more than 5 stars.
Easy to make and absolutely delicious! Can substitute different fruit and even add nuts.
Do you know what the nutritional values are for this dish per 1/2 cup serving?
My comment is very few words! I’ve got to make this bread pudding soon!
This is amazing!!! Totally drool worthy.
I made it will leftover homemade bread and it’s delicious. Definitely recommend this recipe.
sa l air vraiment bon
making this for the first time tonight. I have made several types of bread pudding and we love them.. I did a lemon/ blueberry bread pudding and it was the best
I made this in an effort to use up extra hot dog & hamburger buns I made it in 3 smaller pans so I could freeze 2……they never made it to the freezer. Absolutely DELICIOUS!! Super easy to make! Warm out of the oven with that caramel sauce, no need for ice cream! Great recipe!!
Made this yesterday. Was a bit skeptical of the use of vanilla yogurt in place of additional eggs and vanilla extract but it really works. I used Cabot’s full-fat Greek vanilla bean yogurt. I also used a loaf of brioche bread (as recommended within the comments section) that I had removed from the packaging, laid out in a staggering pattern on a bake sheet and stored in my cold oven for about 5 days prior to making this. The bread was dried out and easily broke apart in my hands. I recommend using your hands to mix in the liquid into the bread pieces. Also, I omitted the raisins due to family preferences but would possibly consider adding cranberries in the future. When making the caramel sauce I wound up stirring/simmering it for about 20 minutes (my first time making caramel.) The sauce thickened up as it cooled but was still
pliable and yummy. There was more than enough sauce for this recipe. This recipe is a definite keeper! Husband is already asking me to make this for his dad for Christmas.
What type of apples
Do you use Greek vanilla yogurt in this recipe?
I made this last night. Absolutely yummy! Bake time 45 minutes. I used Gala apples, but I think next time I will use Granny Smith for a little tartness to cut the sweetness of everything else. I was lazy and did not peel the apples, and that was just fine. Also it’s worth noting That this bread pudding is even better the next day!
I think we should add some toasted pecans or toasted walnuts and omg I’d die a happy woman.
I made this yesterday. It is delicious. Instead of milk I used heavy cream. And I put a can of apple pie filling in it. With two raw apples. I also refrigerated it overnight. And baked it in the morning. The only thing I had to do longer is the cooking time was 55 minutes.
I made this for a homeless shelter and used all types of left-over donated bread (potato rolls, ciabatta rolls, French bread, etc.) The bread was already beyond day-old and was a wonderful recipe to avoid waste. It has become one of the most popular desserts for our clients. At the end of baking I poured on the caramel sauce and baked an additional 10 minutes. The sauce soaked into the pudding and made it exceptional!
Made this tonight. I used canned apples that I bottled in homemade brown sugar. It was really good might’ve been a little too sweet. I will definitely be making it again.
Should I cover the bread pudding while baking?
Start it uncovered so the top browns and crisps. Only tent it loosely with foil if the top is getting dark before the center has set. It is done when a knife slipped into the middle comes out clean.
Make sure to dry bread cubes in a350* oven for 10-15 minutes- don’t toast them. The only change I made was I used dried cranberries instead of raisins. Husband loved it. Will make again.
This recipe was so good. I made it for thanksgiving day and it was a huge hit. Easy to make and absolutely yummy. When I make this again I’m going to add some pecans. I think that would be tasty
This should be against the law!!! So easy to make and oh my it tastes SOOOOOO GOOD
Ok so I made this today and omg it is so delicious
So easy to make ,all I had was some yogurt Chaco almond flip so I used that and when I added the raisins I just added the almonds and chocolate bits that came with it! Sooo good. That Carmel sauce is killer… my husband loves it.
Delicious. A great way to use excess bread.