Caramel Apple Bread Pudding

• 6 cups cubed stale bread
• 2 cups peeled and diced apples
• 1 ½ cups milk
• 1 cup heavy cream
• 4 large eggs
• ½ cup packed brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup caramel sauce
• ¼ cup chopped pecans (optional)

Steps

1. 1 Preheat oven to 350°F (175°C).
2. 2 In a large bowl, combine bread cubes and diced apples.
3. 3 In another bowl, whisk together milk, cream, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt.
4. 4 Pour the wet mixture over the bread and apples, stirring to coat evenly. Let sit for 10 minutes.
5. 5 Stir in ¼ cup of caramel sauce.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Bake for 40-45 minutes, or until set and golden brown.
8. 8 Drizzle remaining caramel sauce over the top before serving.
9. 9 Optional: sprinkle with chopped pecans before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• whisk

Variations

• Add a splash of bourbon for an adult twist.
• Use different types of apples for varying sweetness and texture.

Substitutions

• If you don't have heavy cream, use all milk.
• Substitute caramel sauce with dulce de leche for a different flavor profile.

Pairings

• Vanilla ice cream
• Hot coffee or tea

Nutrition

Tips

• Use day-old bread for best results.
• Customize with your favorite nuts or dried fruits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat in a 300°F oven.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or tea.

FAQ