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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

A close-up of a square serving of apple bread pudding drizzled heavily with caramel sauce and vanilla glaze.
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Make this comforting Caramel Apple Bread Pudding using stale bread, tender apples, and a rich custard, topped with a simple cinnamon glaze.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale challah or French bread, cut into 1-inch cubes
  • 4 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and chopped
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup caramel sauce, divided
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes, chopped apples, brown sugar, cinnamon, nutmeg, and allspice until evenly coated.
  3. Drizzle 1/2 cup of the caramel sauce over the bread and apple mixture. Gently mix to distribute.
  4. Spread the mixture evenly into the prepared baking dish.
  5. In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined.
  6. Pour the custard mixture slowly and evenly over the bread mixture in the dish. Press down lightly on the bread to help it soak up the liquid.
  7. Let the bread pudding soak for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for a make-ahead option.
  8. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
  9. While the pudding bakes, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon cinnamon until smooth. Add more milk, a teaspoon at a time, if the glaze is too thick.
  10. Remove the pudding from the oven. Drizzle the remaining 1/2 cup of caramel sauce over the warm pudding.
  11. Let the pudding cool for 10 minutes before drizzling the cinnamon glaze over the top. Serve warm.

Notes

  • Using stale bread provides the best texture, as it absorbs the custard without becoming mushy.
  • You can substitute half of the apples with dried cranberries for extra tartness.
  • For a richer caramel flavor, warm the reserved caramel sauce slightly before drizzling.

Nutrition

Find it online: https://savorsensations.com/apple-bread-pudding-home-caramel-cinnamon/