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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

A close-up of a moist slice of apple bread pudding topped with a shiny, thick caramel glaze.
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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 cozy weekend brunches.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale challah or brioche bread, cut into 1-inch cubes
  • 2 large Granny Smith apples, 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
  • 4 tablespoons unsalted butter, cut into pieces
  • 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 bowl, toss the bread cubes with the diced apples, 1 teaspoon cinnamon, nutmeg, and brown sugar. Spread this mixture evenly into the prepared baking dish.
  3. In a separate large bowl, whisk together the eggs, milk, 1 cup heavy cream, vanilla extract, and salt until well combined to create the custard base.
  4. Pour the custard mixture slowly and evenly over the bread and apple mixture in the baking dish. Gently press the bread down to ensure all pieces absorb the liquid.
  5. Let the bread pudding soak for at least 30 minutes, or cover and refrigerate for up to 4 hours or overnight for a make-ahead option.
  6. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
  7. While the pudding bakes, prepare the 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 pan from the heat. Carefully whisk in the warmed heavy cream (the mixture will bubble vigorously). Whisk in the butter pieces one at a time until smooth. Stir in the 1/2 teaspoon cinnamon.
  9. Let the pudding cool slightly before drizzling the warm caramel glaze over the top. Serve warm.

Notes

  • Using stale bread, like day-old challah, absorbs the custard better, resulting in a moister texture.
  • For a richer flavor, substitute half of the milk with half-and-half.
  • If you prefer an Apple Pie Bread Pudding flavor, add 1/4 cup of raisins to the bread mixture before soaking.

Nutrition

Find it online: https://delicerecipe.com/apple-bread-pudding-caramel-cinnamon-glaze/