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To make caramel apple bread pudding, gather these simple ingredients: - 6 cups day-old bread (brioche or challah), cubed - 3 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced - 1 cup granulated sugar - 1 cup milk - 1 cup heavy cream - 4 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup caramel sauce (store-bought or homemade) - Optional: Whipped cream for serving Each ingredient plays a key role in creating the perfect dessert. For a rich pudding, use: - Bread: 6 cups of cubed day-old bread helps it soak up the custard. - Apples: 3 medium apples add tartness and sweetness. - Sugar: 1 cup of granulated sugar sweetens the dish. - Milk and cream: 1 cup each gives a creamy texture. - Eggs: 4 large eggs bind everything together. - Spices: 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt enhance the flavors. - Caramel sauce: 1 cup creates that sweet finish. Feel free to adjust ingredients based on what you have. For bread, use any stale bread. Brioche and challah work great because of their rich texture. For apples, you can mix different varieties for unique flavors. Don’t forget, you can also make your caramel sauce at home! If you want a lighter option, swap heavy cream for more milk. For an extra touch, add nuts or chocolate chips to the mix. This recipe is flexible and can fit your taste. Start by gathering all your ingredients. You will need: - 6 cups day-old bread (brioche or challah works best) - 3 medium apples (Granny Smith or Honeycrisp are great choices) - 1 cup granulated sugar - 1 cup milk - 1 cup heavy cream - 4 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup caramel sauce - Optional: whipped cream for serving Next, preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking. In a large bowl, combine the cubed bread and diced apples. Toss them gently so they mix well. Pour this mixture into your greased baking dish. In another bowl, whisk together the granulated sugar, milk, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until the mixture is smooth. Now, pour the custard mixture evenly over the bread and apples. Press down gently to make sure all the bread soaks up the liquid. Let it sit for about 15-20 minutes. Drizzle half of the caramel sauce over the top. Use a spatula to swirl it in lightly. Place the baking dish in the preheated oven. Bake for 40-45 minutes. The top should turn golden brown, and the pudding must set. Once done, take it out and let the bread pudding cool for about 10 minutes. Serve it warm, drizzled with more caramel sauce and topped with whipped cream if you like. Enjoy the cozy flavors! To get the best texture in your caramel apple bread pudding, use day-old bread. Fresh bread can be too soft. Brioche or challah works well. Cut the bread into cubes about one inch in size. This helps it soak up the custard. After mixing the bread and apples, let it sit for a bit. This allows the bread to absorb more liquid. For a creamy texture, do not skip the heavy cream. It adds richness that makes every bite special. One common mistake is not letting the mixture soak. If you skip this step, the bread may turn out dry. Another mistake is baking too long. Keep an eye on the pudding. It should be golden brown on top and set in the middle. Also, be sure to use enough caramel. It adds the sweet flavor that makes this dessert shine. Lastly, don’t forget to cool it a bit before serving. This helps prevent burns and makes it easier to slice. To serve, drizzle more caramel sauce over each slice. You can also add whipped cream on top for extra creaminess. For a fun twist, sprinkle chopped nuts or toffee bits. They add crunch and flavor. If you want a fruity touch, serve with fresh apple slices. You can even pair it with vanilla ice cream. The warmth of the bread pudding and the cold ice cream create a delightful mix. Enjoy this cozy dessert with family and friends for a sweet end to any meal. {{image_2}} You can use many types of bread for this recipe. Brioche and challah are my favorites. They soak up the custard well. You can also try sourdough or French bread. Each type gives a new taste and texture. While I love Granny Smith and Honeycrisp apples, feel free to mix it up. You can use Fuji or Gala apples for sweetness. For a twist, add dried fruit like raisins or cranberries. Pears also work well and add a nice flavor. Cinnamon and nutmeg are classic spices for this dish. You can add ginger or cardamom for a warm kick. Try a splash of almond or maple extract for a new taste. Each change can make your bread pudding unique and fun. To keep your caramel apple bread pudding fresh, follow these tips. First, let it cool completely. Then, cover it tightly with plastic wrap or foil. You can also use an airtight container. Store it in the fridge for up to three days. This will help keep it moist and tasty. Reheating your bread pudding is easy. Preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish. Add a splash of milk to keep it moist. Cover it with foil to prevent it from drying out. Heat for about 15-20 minutes, or until warm. You can also use the microwave. Heat it in short bursts of 30 seconds. Stir in between to make sure it heats evenly. If you want to freeze your bread pudding, it’s simple. First, let it cool completely. Cut it into portions for easy thawing. Wrap each piece in plastic wrap, then foil. This will prevent freezer burn. You can freeze it for up to two months. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for a warm, cozy dessert. Yes, you can make caramel apple bread pudding ahead of time. Prepare it fully, then cover it and store it in the fridge. This way, the flavors blend well. You can bake it the next day. Just add a few extra minutes to the baking time. The best bread for bread pudding is day-old bread. I love using brioche or challah. Both provide a rich flavor and soft texture. They soak up the custard nicely. Avoid fresh bread as it may get too soggy. To know when your bread pudding is done, look for a golden-brown top. It should be set and not jiggly in the middle. You can also insert a knife into the center. If it comes out clean, it’s ready to serve. This post covered key steps for making caramel apple bread pudding. We explored ingredients, measurements, and variations. I shared tips for the best texture and common mistakes to avoid. You learned about storage, reheating, and how to serve. Now, you have the knowledge to create a delightful dish that impresses. Enjoy your time in the kitchen, and let each bite remind you of your hard work.

Caramel Apple Bread Pudding

Indulge in the ultimate dessert experience with this delicious caramel apple bread pudding! Featuring cubed brioche, fresh apples, and a rich caramel sauce, this recipe is easy to follow and perfect for any occasion. With only a few ingredients, you can create a comforting dish that delights everyone. Click through to discover the step-by-step guide and whip up this sweet treat today!
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Ingredients
  

6 cups day-old bread (preferably brioche or challah), cubed

3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced

1 cup granulated sugar

1 cup milk

1 cup heavy cream

4 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup caramel sauce (store-bought or homemade)

Optional: Whipped cream for serving

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.

    In a large mixing bowl, combine the cubed bread and diced apples. Gently toss them together and place the mixture into the greased baking dish.

      In another bowl, whisk together the granulated sugar, milk, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.

        Pour the custard mixture evenly over the bread and apples, gently pressing down to ensure all the bread is soaked. Let it sit for about 15-20 minutes to absorb the liquid.

          Drizzle half of the caramel sauce over the top of the bread pudding, swirling it in gently with a spatula.

            Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set.

              Once out of the oven, allow the bread pudding to cool for about 10 minutes before serving.

                Serve warm, drizzled with additional caramel sauce, and top with whipped cream if desired.

                  Prep Time: 20 min | Total Time: 1 hr | Servings: 8