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- 4 cups stale brioche or challah bread, torn into pieces - 3 medium apples, peeled and diced (Granny Smith or Honeycrisp work well) - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup brown sugar - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - ½ teaspoon nutmeg - Pinch of salt - 1 cup caramel sauce (store-bought or homemade) - Additional caramel for drizzling (optional) - Whipped cream for serving (optional) I love using stale brioche or challah for this recipe. These types of bread soak up the custard well. Granny Smith apples add a nice tartness, while Honeycrisp gives a sweet crunch. Both work perfectly here. The combination of heavy cream and whole milk makes the pudding rich and creamy. If you need a dairy-free option, try almond milk or oat milk instead of whole milk. You can use coconut cream as a substitute for heavy cream. For a vegan version, replace eggs with flax eggs and use plant-based milk and cream. Adjust the sugar if you want it less sweet. Start by gathering all your ingredients. You need: - 4 cups stale brioche or challah bread, torn into pieces - 3 medium apples, peeled and diced (Granny Smith or Honeycrisp work well) - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup brown sugar - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - ½ teaspoon nutmeg - Pinch of salt - 1 cup caramel sauce (store-bought or homemade) - Additional caramel for drizzling (optional) - Whipped cream for serving (optional) Grease a 9x13 inch baking dish with butter or cooking spray. This helps prevent sticking. In a large bowl, mix the torn bread and diced apples. Add cinnamon, nutmeg, and a pinch of salt. Stir gently to combine. In a separate bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, and vanilla extract. Mix well until it is smooth. Pour the egg mixture over the bread and apples. Use a spatula to press the bread down gently. Make sure every piece gets soaked. Let it sit for about 15 minutes. This allows the bread to soak up all the flavors. Drizzle half of the caramel sauce over the mixture. Gently fold it in without breaking the bread too much. Pour the mixture into the prepared baking dish. Spread it evenly with the spatula. Drizzle the remaining caramel sauce on top. Preheat your oven to 350°F (175°C). Bake the pudding for 45-50 minutes. It is done when the top is golden and a knife inserted in the center comes out clean. Remove the dish from the oven and let it cool for 10 minutes. This helps set the pudding for easier serving. Enjoy your delicious creation! For the best caramel apple bread pudding, choose the right bread. I like using stale brioche or challah. Both breads soak up the custard well. Their sweet, rich flavor makes the pudding taste great. You can also try French bread for a chewier texture. Just make sure it’s stale, as fresh bread can get mushy. To get the best flavor, evenly distribute the apples. I recommend peeling and dicing your apples first. Use Granny Smith for tartness or Honeycrisp for sweetness. When mixing, gently fold the apple pieces with the bread. This way, every bite has apples. You can also layer apples between the bread pieces if you want more apple flavor. Drizzling caramel can make your bread pudding shine. Heat the caramel sauce slightly to make it easier to pour. You can warm it in the microwave for about 10-15 seconds. Use a spoon to drizzle it over the top. Start from one side and move to the other. This way, you get a nice, even drizzle. If you want to add more flair, try using a squeeze bottle for control. {{image_2}} You can add nuts or dried fruits to your bread pudding. Walnuts or pecans add a nice crunch. Dried cranberries or raisins bring sweetness. Mix about a cup of your choice into the bread and apple mix. This adds texture and flavor to every bite. Spices can make your bread pudding even better. Try adding a pinch of ginger for warmth. You can also add cloves for a deeper taste. Adjust spice amounts to fit your taste. A hint of cardamom can make it special. Experiment with your favorite spices for a unique twist. While caramel sauce shines, other sauces can work well too. A warm vanilla sauce adds creaminess. Chocolate sauce offers a rich, sweet flavor. A fruit sauce can brighten the dish. Consider a berry or apple sauce for added depth. Try mixing sauces for fun flavor combinations. After enjoying your Caramel Apple Bread Pudding, store any leftovers in an airtight container. Place it in the fridge for up to three days. Make sure to cool it completely before sealing the container. This helps keep the pudding fresh and tasty. To reheat the pudding, slice a portion and place it on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat it in the microwave for about 30-40 seconds. You can also reheat it in the oven. Preheat the oven to 350°F (175°C). Place the pudding in a baking dish and cover it with foil. Bake for about 15-20 minutes, until warmed through. You can freeze Caramel Apple Bread Pudding for future treats. First, let it cool completely. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. It can last up to three months in the freezer. To enjoy, thaw it in the fridge overnight before reheating. You can tell when bread pudding is done by checking the top. It should be golden brown. Insert a knife into the center. If it comes out clean, your pudding is ready. If it has wet batter on it, let it bake a bit longer. A good bake time is 45 to 50 minutes at 350°F. Yes, you can make Caramel Apple Bread Pudding ahead of time. You can prepare it the day before and store it in the fridge. Just cover it well to keep it fresh. When ready to bake, take it out and let it sit at room temp for about 30 minutes. Then, bake as directed. This makes it easy for special occasions. If you want to skip heavy cream, you can use half-and-half. This option works well and keeps the pudding rich. Another choice is to use whole milk for a lighter version. If you're looking for dairy-free, try coconut cream. It adds a nice flavor and creaminess. In this post, we explored the key ingredients for Caramel Apple Bread Pudding, along with useful notes and substitutions. I shared step-by-step instructions for preparation, mixing, and baking. You learned tips for choosing the best bread, spreading apples evenly, and drizzling caramel. We also discussed variations, storage tips, and answered common FAQs. Bread pudding is easy to make and fun to customize. With these insights, you can create a warm dessert that your friends and family will love. Enjoy baking and sharing your delicious treat!

Caramel Apple Bread Pudding

Indulge in the deliciousness of Caramel Apple Bread Pudding with this easy recipe! Made with soft bread, juicy apples, and drizzled with rich caramel, this dessert is perfect for any occasion. Learn how to whip up this warm, comforting treat that your family will love. Click through to explore the full recipe and impress your guests with this delightful twist on a classic dessert!
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Ingredients
  

4 cups stale brioche or challah bread, torn into pieces

3 medium apples, peeled and diced (Granny Smith or Honeycrisp work well)

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

Pinch of salt

1 cup caramel sauce (store-bought or homemade)

Additional caramel for drizzling (optional)

Whipped cream for serving (optional)

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 torn bread, diced apples, cinnamon, nutmeg, and a pinch of salt. Mix gently to ensure the apples are evenly distributed.

      In another bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, and vanilla extract until well combined.

        Pour the egg mixture over the bread and apples, using a spatula to gently press the bread down, ensuring all pieces are soaked. Let the mixture sit for about 15 minutes to absorb the custard.

          Drizzle half of the caramel sauce over the mixture and gently fold it in without breaking the bread too much.

            Pour the mixture into the prepared baking dish and spread it evenly. Drizzle the remaining caramel sauce on top.

              Bake in the preheated oven for 45-50 minutes, or until the top is golden and the pudding is set. You can check by inserting a knife in the center; it should come out clean.

                Remove from the oven and let it cool for about 10 minutes before serving.

                  Prep Time: 25 minutes | Total Time: 1 hour 10 minutes | Servings: 8

                    - Presentation Tips: Serve warm, drizzled with extra caramel sauce and a dollop of whipped cream on the side for a decadent finish. You could also garnish with a sprinkle of cinnamon for added flavor and visual appeal.