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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

A close-up of a moist slice of apple bread pudding generously drizzled with thick caramel sauce, sitting on a white plate.
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Make this ultimate comfort food dessert. This recipe yields a moist bread pudding filled with tender apples, rich custard, and topped with a homemade cinnamon caramel sauce. It is simple to prepare and perfect for fall gatherings or brunch.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread (like challah or French bread), cut into 1-inch cubes
  • 4 large apples (like Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated 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 unsalted butter, 1 cup packed brown sugar, 1/2 cup heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon

Instructions

  1. Grease a 9×13 inch baking dish. Scatter the bread cubes evenly in the prepared dish.
  2. In a large bowl, toss the diced apples with 1 teaspoon cinnamon, nutmeg, and 1/4 cup of the granulated sugar. Distribute the spiced apples over the bread cubes.
  3. In a separate bowl, whisk together the remaining 1/4 cup granulated sugar, eggs, milk, heavy cream, vanilla extract, and salt until well combined to create the custard base.
  4. Slowly pour the custard mixture evenly over the bread and apples, pressing down gently to help the bread absorb the liquid. Let the mixture sit for at least 30 minutes, or cover and refrigerate for up to 8 hours for a make-ahead dessert.
  5. Preheat your oven to 350 degrees Fahrenheit. Place the baking dish in the oven and bake for 45 to 55 minutes, or until the custard is set and the top is golden brown.
  6. While the pudding bakes, prepare the caramel glaze. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until smooth. Bring to a gentle boil, then reduce heat and cook for 1 minute. Remove from heat and carefully whisk in the heavy cream, vanilla extract, and 1/2 teaspoon cinnamon.
  7. Remove the bread pudding from the oven. Let it cool slightly before drizzling generously with the warm cinnamon caramel glaze. Serve warm for the best texture.

Notes

  • Using stale bread is key for the best texture; it absorbs the custard without becoming mushy.
  • For an Apple Pie Bread Pudding flavor, add 1/2 teaspoon of apple pie spice blend to the apple mixture.
  • If you want an extra creamy sauce, slightly underbake the pudding by about 5 minutes, as it will continue to set as it cools.

Nutrition

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