Bread Pudding is one of those old fashioned classic desserts, and this recipe for Apple Bread Pudding is exceptional.
I love any dessert that involves apples especially when the apples come from my very own apple tree. Guaranteed to be 100% organic! My husband’s favourite dessert is bread pudding topped with caramel sauce. What makes this Apple Bread Pudding exceptional delicious is the caramelized layer of apples.
For this recipe I used Challah bread from our local bakery and fresh vanilla beans. What a wonderful smell – apples with cinnamon baking in the oven. I served the bread pudding hot out of the oven
drizzled with Dulce de Leche Sauce from a local gourmet shop or you can use the Brown Sugar Sauce from my Pumpkin Bread Pudding recipe.
Apple Bread Pudding with Dulce de Leche Sauce
Bread Pudding is one of those old fashioned classic desserts, and this recipe for Apple Bread Pudding is exceptional.
Cook Time 1 hour
Total Time 1 hour
Servings 8
Ingredients
- 8 apples peeled and sliced I used apples from my tree which are similar to McIntosh
- 2/3 cup brown sugar firmly packed
- 1/2 cup butter
- 2 vanilla beans split and seeds scraped
- pinch salt
- 1 loaf Challah bread cut into 1 inch pieces
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup white sugar
- 4 whole eggs
- 3 egg yolks
Instructions
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Preheat oven to 350 degrees.
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Butter 8 x 8 baking pan.
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Toast bread cubes in oven just until slightly browned, about 10 minutes.
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Place in large bowl and set aside.
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Melt butter over medium-high heat in large saucepan.
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Add vanilla bean and brown sugar and pinch of salt, stir until the sugar is dissolved.
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Add apples and sauté medium heat until apples are caramelized and sugar become a thick syrup consistency. Set aside
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In large saucepan combine heavy cream, milk, vanilla bean, 1/2 tsp. salt in medium saucepan and bring to a simmer over medium heat.
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In separate large bowl, mix together the eggs, yolks and white sugar.
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Remove milk from heat and slowly add to the egg mixture a bit at a time constantly whisking as you combine.
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Whisk in cinnamon and nutmeg.
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Pour egg mixture over the bread cubes and combine.
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Stir in caramelized apples and combine well.
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Let sit for about 1 hour to allow liquid to completely soak bread cubes.
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Preheat oven to 350 degrees.
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Pour into greased 8 x 8 baking pan.
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Bake for 45-60 minutes. (custard is set and bread is golden brown)
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Serve warm topped with Dulce de Leche sauce or my <a href="http://www.artandthekitchen.com/2012/10/pumpkin-bread-pudding.html/" data-mce-href="http://www.artandthekitchen.com/2012/10/pumpkin-bread-pudding.html/">Brown Sugar Sauce</a>.
Recipe Notes
recipe adapted from The Gilded Fork
If you like bread pudding, be sure to try this recipe for Pumpkin Bread Pudding
here a great image for Pinterest
please post individual PINTEREST LINKS with your recipes????
Hi Carole, if you hover over the photo a Pin It button will show in top left corner to Pin. I found on my iPad you need to tap on the photo for the Pin It button to show up
it looks delish!
Thank you Dina, I really enjoy getting feedback on my recipes!
This makes me go weak at knees! Looks delish.
Great comment, gave me a good laugh, glad you enjoyed the recipe!
Your blog is great. You are doing great job. Keep it up
thank you so much Faisal.
OMG delicious
glad you enjoyed Vero !
This, looks delicious, I will try it out. Thanks for the recipe.
I am looking forward to trying both the Pumpkin Cheesecake Bread Pudding and this Apple Bread Pudding with Dulce de Leche Sauce!! I do have to ask the name of the china pattern you have the Apple Bread Pudding on. It is gorgeous!!! Thanks for the scrumptious looking bread puddings!!! Oh, I love Nashville, too. My son spent two years there while in college and I spent as much time as I possibly could there!! I’m trying my best to talk my hubby into to selling out here in NC once he retires and traveling for a while and eventually settling in Nashville!! I’ve got my fingers crossed!! LOL!!!
Hi Jan,
I hope you enjoy the recipes. The china is very old, I think well over a 100 years, I am not sure of the pattern name, all that is on the back is Meakin. I got it as a gift over 30 years ago. I love the china as well, it is a very large set with serving bowls and platters (12 piece place setting) Nashville would be a beautiful place to retire!
Love the healthful recipes! I’m on a ketogenic diet and can use most of your recipes or easily adapt them. Thank you
Thanks Trudy, I like to a little bit of everything for recipes!
Would you double this recipe for a 9×13 pan?
Yes Jean, double the recipe for a 9×13 pan.
How many would you think it would serve? I need a recipe for a crowd and will have to triple? quadruple? you recipe.
Hi Judy, the recipe should serve 6-8 people.