Print

Caramel Apple Bread Pudding with Cinnamon Glaze

A close-up of a freshly baked apple bread pudding in a white dish, drizzled heavily with caramel and white icing.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, comforting bread pudding featuring spiced apples, a creamy custard base, and topped with a sweet caramel and cinnamon glaze.

Ingredients

Scale
  • 8 cups stale bread cubes (brioche or French bread recommended)
  • 2 large apples, peeled, cored, and diced
  • 1 teaspoon ground cinnamon (for apples)
  • 1/4 cup granulated sugar (for apples)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup caramel sauce (for topping)
  • 1/4 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1/4 teaspoon ground cinnamon (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Toss the diced apples with 1 teaspoon of cinnamon and 1/4 cup of granulated sugar. Set aside.
  3. Arrange the bread cubes evenly in the prepared baking dish. Sprinkle the spiced apples over the bread.
  4. In a large bowl, whisk together the eggs, 2 cups of whole milk, heavy cream, brown sugar, vanilla extract, nutmeg, and salt until well combined.
  5. Slowly pour the custard mixture evenly over the bread and apples, pressing down gently to ensure all bread soaks up the liquid. Let it stand for 15 minutes.
  6. Bake for 45 to 55 minutes, or until the pudding is set and the top is golden brown.
  7. While the pudding bakes, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of milk, and 1/4 teaspoon of cinnamon until smooth.
  8. Once the pudding is out of the oven, let it cool for 10 minutes. Drizzle the caramel sauce over the top.
  9. Drizzle the cinnamon glaze over the caramel layer before serving warm.

Notes

  • Use bread that is at least a day old for the best texture absorption.
  • If you prefer a less sweet pudding, reduce the brown sugar in the custard by two tablespoons.
  • You can prepare the pudding base (steps 1 through 4) the night before and refrigerate it, then bake it the next day.

Nutrition

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