Apple Bread Pudding With Caramel Sauce Recipe

Prepare apples

Peel, core and dice the apples to roughly 1/2-inch pieces. Toss the diced apples with the lemon juice to prevent browning and set aside.

Cook apples

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the diced apples and 1/2 cup of the light brown sugar. Cook, stirring occasionally, until apples are just tender and beginning to caramelize, about 6–8 minutes. If using raisins, stir them in during the last minute. Remove from heat and allow to cool slightly.

Prepare bread

Butter a 9x13-inch baking dish with the 1 tablespoon butter (or use an equivalent ovenproof dish). Scatter the 6 cups cubed bread evenly in the prepared dish.

Make custard

In a large mixing bowl, whisk together 4 large eggs and 1 cup granulated sugar until smooth and slightly pale. Whisk in 2 cups whole milk, 1 cup heavy cream, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon salt until fully combined.

Assemble pudding

Evenly distribute the cooked apples (and any optional raisins/pecans) over the bread cubes. Pour the custard mixture over the bread and apples, pressing down gently with a spatula so the liquid soaks into the bread. Sprinkle the remaining 1/2 cup light brown sugar evenly over the top if you want more caramelization. Let the assembled dish sit at room temperature for 20–30 minutes to allow the bread to absorb the custard. For a quicker option, cover and refrigerate for 1 hour or overnight.

Bake

Preheat the oven to 350°F (175°C). If the assembled pudding was chilled, let it sit at room temperature for 15 minutes while the oven heats. Sprinkle the optional 2 tablespoons demerara or turbinado sugar over the top for a crunchy crust. Bake the bread pudding in the preheated oven for 35–45 minutes, until the custard is set around the edges and slightly jiggly in the center (internal temperature about 165°F/74°C). If the top browns too quickly, tent loosely with foil.

Make caramel

While the pudding bakes, make the caramel sauce. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber — about 6–8 minutes. Watch closely to avoid burning.

When the sugar reaches a deep amber color, remove the pan from the heat and carefully add the 4 tablespoons unsalted butter, whisking or stirring until melted and combined (the mixture will bubble vigorously). Slowly pour in the warmed 1 cup heavy cream while whisking; continue until smooth. Stir in 1 teaspoon vanilla extract and 1 teaspoon sea salt. If there are any hardened bits, return to low heat and stir until fully melted. Allow the caramel sauce to cool for 5–10 minutes before serving; it will thicken as it cools.

When the bread pudding is done, remove from the oven and let rest 10–15 minutes to set. Serve warm, slicing into squares or scooping with a large spoon. Drizzle generous amounts of the warm caramel sauce over each portion. For extra finish, top with a scoop of vanilla ice cream or a dollop of whipped cream and a sprinkle of toasted pecans.