Apple Bread Pudding with Caramel Sauce

Apple Bread Pudding with Caramel Sauce

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This apple bread pudding with caramel sauce has been in my life for a long time. It’s a family fave and always on my buffet when I put together a brunch. It’s also special enough for dinner dessert. β€”Cleo Gonske, Redding, California.

Apple Bread Pudding with Caramel Sauce


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 large 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


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

  • Preheat oven to 350Β°. 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.
  • 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 13×9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean.
  • 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.
  • 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.
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