Caramel Apple Bread Pudding Recipe

1. Prepare bread

Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish lightly. Place 6 cups of 1-inch bread cubes into a large bowl.

2. Prepare apples

In a medium bowl toss the diced apples with 1 tablespoon melted butter and 1 teaspoon lemon juice to coat and prevent browning. Scatter the apples evenly over and through the bread cubes so fruit is distributed.

3. Make custard

In a medium saucepan or microwave-safe container warm 1 cup whole milk and 1 cup heavy cream until just warm (do not boil). In a large bowl whisk 4 large eggs, 1 cup granulated sugar, 1 cup packed light brown sugar, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 2 teaspoons vanilla extract until smooth. Slowly whisk the warm milk-cream mixture into the egg-sugar mixture in a steady stream to temper the eggs and combine thoroughly.

4. Soak bread

Pour the custard evenly over the bread and apple mixture in the prepared dish. Press down gently on the bread cubes so they soak up the custard. Let sit 15–20 minutes at room temperature, pressing occasionally to help absorption. If needed, pour any remaining custard over top after resting.

5. Make caramel

While the bread soaks, make the caramel. In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tablespoons water. Without stirring, heat over medium heat until the sugar dissolves and begins to turn amber — swirl the pan gently as color develops. When the sugar reaches a deep amber (watch closely to avoid burning), remove from heat and immediately add 4 tablespoons unsalted butter, stirring until melted. Slowly add 1 cup warmed heavy cream while stirring; the mixture will bubble vigorously. Return to low heat and stir until smooth. Stir in 1 teaspoon sea salt. Let the caramel cool 5 minutes (it will thicken). Reserve about 1/3 cup of the caramel to drizzle over baked pudding and use the remainder to fold into the custard if you want a richer caramel flavor throughout (optional).

6. Combine caramel and custard

If using caramel in the custard, whisk the cooled caramel into the custard-bread mixture now so the custard is evenly flavored. If not, leave caramel for drizzling after baking.

7. Top and bake

Brush or dot the top of the pudding with 1 tablespoon melted butter and sprinkle 2 tablespoons demerara or turbinado sugar evenly across the surface. If using nuts, scatter 1/2 cup toasted chopped pecans or walnuts over the top. Place the baking dish on a rimmed baking sheet to catch any drips and bake in the preheated 350°F (175°C) oven for 40–50 minutes, or until the pudding is puffed, set in the center (a toothpick inserted near center should come out mostly clean with a few moist crumbs), and the top is golden.

8. Finish with caramel

Remove from oven and let cool 10–15 minutes. Drizzle reserved caramel sauce over the warm bread pudding just before serving.

9. Scoop warm bread pudding into bowls and serve with vanilla ice cream or a dollop of whipped cream. For extra presentation, sprinkle a few extra toasted nut pieces and a small pinch of flaky sea salt over the top of each portion.