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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

A decadent square of apple bread pudding topped generously with rich caramel sauce, served on a white plate.
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Bake this ultimate comfort dessert featuring tender apples, rich custard, and a luscious 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 bread (challah or brioche recommended), cut into 1-inch cubes
  • 3 large Granny Smith apples, peeled, cored, and diced
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon, plus more for dusting
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Caramel Glaze: 1/2 cup granulated sugar, 1/4 cup water, 1/4 cup heavy cream (warmed), 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly butter a 9×13 inch baking dish.
  2. In a large bowl, toss the bread cubes with the diced apples, brown sugar, 1 teaspoon cinnamon, and nutmeg. Spread this mixture evenly into the prepared baking dish.
  3. In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined. This forms your rich custard.
  4. Slowly pour the custard mixture evenly over the bread and apple mixture in the baking dish. Gently press down on the bread to help it absorb the liquid.
  5. Let the bread pudding soak for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for a moister result.
  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 caramel glaze: Combine 1/2 cup sugar and 1/4 cup water in a small saucepan over medium heat. Do not stir, but gently swirl the pan occasionally until the sugar dissolves and turns a deep amber color.
  8. Remove the caramel from the heat. Carefully whisk in the warmed heavy cream (it will bubble vigorously), then whisk in the butter until smooth.
  9. Let the caramel cool slightly. Once the bread pudding is out of the oven, let it rest for 10 minutes before drizzling the warm caramel glaze over the top. Dust lightly with extra cinnamon before serving warm.

Notes

  • Using stale bread, like day-old challah or brioche, gives the best texture for absorbing the custard without becoming mushy.
  • For an Apple Pie Flavor experience, add 1/4 teaspoon of ground allspice to the dry ingredients.
  • You can make this a make ahead dessert by assembling everything (without baking) and refrigerating overnight. Add 10-15 minutes to the baking time if baking straight from the refrigerator.

Nutrition

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