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Caramel Apple Bread Pudding with Cinnamon Glaze

A close-up of a moist slice of apple bread pudding drizzled with caramel and vanilla glaze.
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Make this easy Caramel Apple Bread Pudding using stale bread for a comforting fall dessert or holiday treat. It features tender apples, a rich vanilla custard, and is finished with a warm cinnamon glaze and optional caramel drizzle.

Ingredients

Scale
  • 8 cups cubed stale bread (brioche or challah recommended)
  • 2 cups diced apples (such as Honeycrisp or Granny Smith)
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins (optional)
  • 2 cups whole milk
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon
  • For Caramel Drizzle: 1/2 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, toss the cubed bread with the melted butter, 1 teaspoon of cinnamon, and the diced apples. If using, add the raisins. Spread the mixture evenly into the prepared baking dish.
  3. In a separate bowl, whisk together the milk, sugar, eggs, vanilla extract, and salt until the mixture is smooth and well combined. This is your custard base.
  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 to ensure the bread is fully saturated.
  6. Bake for 40 to 50 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  7. While the pudding bakes, prepare the cinnamon glaze: Whisk together the powdered sugar, 2 tablespoons of milk, 1/2 teaspoon vanilla, and 1/4 teaspoon cinnamon until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  8. Remove the bread pudding from the oven and let it cool for 10 minutes.
  9. Drizzle the cinnamon glaze over the warm pudding. Drizzle with caramel sauce before serving. Serve warm for the best flavor.

Notes

  • You can prepare this bread pudding the night before and keep it covered in the refrigerator. Add 10 minutes to the baking time if baking directly from the fridge.
  • For an apple pie inspired dessert flavor, add 1/4 teaspoon of nutmeg to the custard mixture.
  • Use brioche or challah bread for the richest texture, but any sturdy, slightly stale white bread works well for this stale bread dessert idea.

Nutrition

Find it online: https://mdlatdmm.com/apple-bread-pudding/