Apple Caramel Bread Pudding

Apple Bread Pudding with Caramel Sauce

Total Time:
1 hr, 30 mins
Prep Time:
50 mins
Cook Time:
40 mins
16 servings
Dish Size:
3 Quart
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August 12, 2015


Bread Pudding:

  • 3/4 cup butter, cubed
  • 4 cups chopped peeled tart apples (about 4 medium)
  • 2 cups sugar
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 6 eggs
  • 2 1/2 cups 2% milk
  • 1 1/2 cups plus 2 tablespoons sugar, divided
  • 1 cup heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • dash ground nutmeg
  • 1 loaf (1 pound) French bread, cut into 1-inch cubes

Caramel Sauce:

  • 1 cup sugar
  • 1/4 cup water
  • 1 cup heavy whipping cream
  • 2 tablespoons butter


  1. Preheat oven to 350 degrees. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. 
  2. For bread pudding, in a large bowl, whisk eggs, milk, 1 1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased temp-tations® 3-quart oval baker. Sprinkle with remaining sugar. Bake, uncovered, 40 - 45 minutes or until a knife inserted near the center comes out clean. 
  3. For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute. 
  4. Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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