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!
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.
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Serve with some vanilla ice cream. So evil, right? Right.
Apple Pie Bread Pudding
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
- 1/2 tsp nutmeg
- 1/2 c sugar + 2 Tbsp
- 1/2 cup raisins
- Sauce
- 1 cup Unsalted Butter
- 1 cup Heavy Cream
- 1 cup Brown Sugar
Instructions
- Preheat oven to 350°.
- Spray a 9×13 baking dish with cooking spray.
- In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and 1/2 cup sugar.
- Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.
- In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
- Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
- While the bread pudding is baking, make the caramel sauce.
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
- Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.
- * 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.
- * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!
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!
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.
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.
Can this be adapted to the slow cooker? This sounds amazing! And if so do you have the directions?
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.
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
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.
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?
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?
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?
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.
I did this with day old krispy kreme donuts it was the bomb!!
Yummy!! Certainly will try. Will make Christmas morning for sure!
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!!
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.