An all time favourite recipe for bread pudding. Apple Bread Pudding is exceptional with a layer of caramelized apples.
I love apple desserts and Apple Bread Pudding is top of my list!. Great cinnamon flavour with a sensational layer of caramelized apples.
I topped my bread pudding with a store bought jar of dulce de leche sauce, but it would taste great served with ice cream or your favourite caramel sauce. My recipe for Brown Sugar Sauce would also be yummy. This sauce was great on another tasty bread pudding recipe Pumpkin Bread Pudding.
When baking I use top quality ingredients so for this recipe I used Challah bread from our local bakery and fresh vanilla beans. You can’t beat the smell of apples and cinnamon baking in the oven. It always reminds me of how great my Grandma’s house smelled when she baked Apple Pie. I served the bread pudding hot out of the oven drizzled with Dulce de Leche Sauce and a big scoop of vanilla ice cream.
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.
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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 and a big scoop of vanilla ice cream
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.
How much bread do you think the one loaf converts to Our? I couldn’t get challah bread so am using French bread but not sure the amount needed. Thanks
Hi Paul, even bread to heaping fill a 8×8 baking pan should be enough. Next time I make this I will measure how many cups and edit.
Can I use vanilla instead of the bean
Yes, use 1 teaspoon of pure vanilla extract.