I have a huge sweet tooth, so it’s hard to find a dessert that I don’t like.
Bread pudding has always been one of my favorites though. I love bread, and whoever came up with a way to eat it as dessert was my kind of person.
The rest of my family doesn’t share my love of bread pudding, so I don’t make it as often as I’d like. This caramel apple bread pudding is so good that I don’t mind having it to myself.
I don’t sweeten the bread pudding portion because the sauce is so sweet. That helps to keep a nice balance to the dessert. This bread pudding also reheats really well. I just store the sauce separately and reheat as needed.
Caramel Apple Bread Pudding
- 16 ounce loaf day-old cinnamon swirl bread
- 3 cups milk half-and-half, or a combination of the two
- 4 large eggs
- 1 teaspoon vanilla extract
Caramel Apple Sauce
- 10 tablespoons salted butter divided
- 4 baking apples finely diced
- 1 cup brown sugar packed
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- For the bread pudding, preheat oven to 325 F.
- Cut bread into cubes, and add to a baking dish. I used a 9x13-inch dish.
- In a medium bowl, whisk together milk, eggs, and vanilla extract.
- Pour over bread cubes.
- Let the bread stand for about 20 minutes to absorb some of the liquid.
- Bake for 45-55 minutes, or until done. If it starts to get too brown, tent with foil.
- To make the sauce, melt 2 tablespoons butter over medium-high heat in a large skillet. Add the apples, and saute for 5 minutes.
- Remove apples to a plate, and set aside.
- Add the brown sugar and remaining butter to the now empty skillet.
- Melt butter over medium heat, stirring regularly.
- Once butter has melted and sugar has dissolved, stir in the cream.
- Let sauce bubble and thicken for about a minute.
- Turn the heat to low, and add the apples back to the skillet.
- Stir in cinnamon, and let cook to thicken for another 1-2 minutes.
Remove from heat, and stir in vanilla extract.
- Serve bread pudding warm topped with sauce.
Caramel apple sauce lightly adapted from Food Network.