Caramel Apple Bread Pudding Recipe

Serve this Caramel Apple Bread Pudding with a dollop of whipped cream for a delicious and comforting fall treat!

Cuisine Desserts

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 471kcal

Author Michelle Ordever

Ingredients

400 g/14 oz stale French bread*

For the Caramelized Apples

350 g/¾ lb Gala apples peeled, cored, and diced
4 Tbsp butter
2½ Tbsp flour
2 tsp apple pie spice**
¾ cup brown sugar packed
1 cup water

For the Custard Mixture

5 large eggs
4 Tbsp unsalted butter melted
2¼ cups whole milk
2 tsp vanilla extract
½ cup brown sugar packed
1 tsp apple pie spice
1 tsp ground cinnamon

Instructions

*To make the bread stale, cut into half-inch cubes and spread onto a baking sheet. Leave it to dry out and get stale for 24 hours before making the bread pudding.
Preheat oven to 180C/350F/Gas 4 and grease a 9x13" casserole dish with butter or baking spray.
To make the caramelized apples: Melt butter in medium saucepan on medium heat. Begin whisking while adding in the flour, and continue to whisk as you slowly add brown sugar till blended.
Add the diced apples, apple pie spice, and water. Stir to cover and add a lid to the pan. Cook on medium heat until the apples are soft - about 10-15 minutes. Stir occasionally.
Begin whisking while adding the flour to the melted butter. Slowly add the brown sugar gently whisking to blend the butter, flour, and the brown sugar together.
Remove from the heat and strain apples, reserving the juice/sauce from the apples to use later. Set aside to cool slightly.
Add the cubes of stale bread to the greased baking dish. Spread evenly then add the apples in and around the pieces of bread.
To make the custard mixture: Whisk the eggs, milk, melted butter, vanilla, brown sugar, apple pie spice, and cinnamon in a large mixing bowl. Pour this mixture over the top of the apples and bread. Using your hands, gently press down on the bread so that everything gets a covering of the custard.
Place dish in the oven and bake for 35-40 minutes or until set in the middle. To test, press the middle of the pudding and it should be firm to the touch meaning the egg custard has cooked.
Pour the reserved apple sauce over the pudding and serve warm. Top with whipped cream, ice cream or custard (Crème Anglaise).
Store leftovers in an airtight container in the fridge for up to 3 days. Re-heat before serving.

Notes

**To make 1 teaspoon of apple pie spice, mix together the following ground spices in a bowl: ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice.

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