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Ultimate Caramel Apple Bread Pudding with Homemade Cinnamon Glaze

A close-up of a square slice of apple bread pudding generously topped with rich caramel sauce.
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Create the ultimate comfort dessert with this Ultimate Caramel Apple Bread Pudding. This recipe uses stale bread to absorb a rich custard, features tender apples, and is topped with a luscious homemade cinnamon caramel glaze. It is a simple, make-ahead friendly dish perfect for fall, holidays, or brunch.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread (Challah or French bread works best), 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
  • 1/4 teaspoon ground allspice
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Caramel Glaze: 1/2 cup granulated sugar, 1/4 cup water, 1/2 cup heavy cream (warmed), 2 tablespoons unsalted butter, 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the bread: Spread the bread cubes on a baking sheet and let them dry out for several hours, or bake them at 300°F (150°C) for 10 minutes until dry but not browned. This step is key for absorbing the custard.
  2. Prepare the apples: In a medium bowl, toss the diced apples with 1 teaspoon cinnamon, nutmeg, and allspice. Set aside.
  3. Assemble the pudding base: In a large bowl, whisk together the brown sugar, eggs, milk, heavy cream, vanilla extract, and salt until well combined. This creates your rich custard.
  4. Combine: Place the dried bread cubes in a large 9×13 inch baking dish. Sprinkle the spiced apples evenly over the bread. Pour the custard mixture slowly over the bread and apples, pressing down gently so all the bread soaks up the liquid.
  5. Soak: Cover the dish and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to fully absorb the custard for a moist bread pudding.
  6. Bake: Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for 20 minutes while the oven heats. Bake uncovered for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  7. Make the caramel glaze: While the pudding bakes, combine the granulated sugar and water in a small saucepan over medium heat. Do not stir; gently swirl the pan occasionally until the sugar dissolves and turns a deep amber color.
  8. Finish the glaze: Carefully whisk in the warm heavy cream (it will bubble vigorously). Remove from heat. Whisk in the butter and 1/2 teaspoon cinnamon until smooth.
  9. Serve: Let the bread pudding cool for 10 minutes after removing it from the oven. Drizzle generously with the homemade cinnamon caramel glaze before serving warm.

Notes

  • Using stale bread is important; it prevents the pudding from becoming mushy and helps it achieve the best texture.
  • If you are making this ahead of time, cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
  • For an Apple Pie Bread Pudding flavor, add 1/4 cup of finely chopped pecans or walnuts with the apples.

Nutrition

Find it online: https://tastethisplate.com/apple-bread-pudding-caramel-cinnamon-glaze/