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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

A close-up of a moist slice of apple bread pudding generously drizzled with rich caramel sauce.
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Make this ultimate comfort dessert featuring tender apples, rich custard, and a homemade cinnamon caramel glaze. This easy bread pudding recipe is perfect for fall gatherings or weekend brunches.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes
  • 4 large apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Caramel Glaze:
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes with the diced apples, 1 teaspoon cinnamon, nutmeg, and brown sugar until evenly coated. Spread the mixture into the prepared baking dish.
  3. In a separate bowl, whisk together the eggs, milk, 1 cup heavy cream, vanilla extract, and salt until the custard is smooth.
  4. Pour the custard mixture evenly over the bread and apple mixture. Gently press down on the bread to help it absorb the liquid.
  5. Let the bread pudding soak for at least 30 minutes, or cover and refrigerate for up to 4 hours for a creamier texture.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  7. While the pudding bakes, prepare the caramel glaze. In a small saucepan, combine the granulated sugar and water. Cook over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color.
  8. Remove the saucepan from the heat. Carefully whisk in the warmed heavy cream (the mixture will bubble vigorously). Whisk in the butter and 1/2 teaspoon cinnamon until smooth.
  9. Let the pudding cool slightly. Drizzle the warm caramel glaze over the bread pudding before serving.

Notes

  • Use slightly stale bread, such as challah or French bread, for the best texture that holds up to the custard.
  • You can make this make-ahead bread pudding by assembling it completely, covering it, and refrigerating it overnight. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • Serve warm with vanilla ice cream for the ultimate comfort food experience.

Nutrition

Find it online: https://seventhflavour.com/apple-bread-pudding-caramel-cinnamon-recipe/