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Ultimate Caramel Apple Bread Pudding with Cinnamon Glaze

A close-up of a moist slice of apple bread pudding topped with caramel and vanilla icing.
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Make this ultimate comfort dessert featuring tender apples, rich custard, and a homemade cinnamon caramel glaze. This easy bread pudding recipe is perfect for fall gatherings or cozy weekend brunches.

Ingredients

Scale
  • 8 cups stale bread, cut into 1-inch cubes (challah or brioche work well)
  • 4 large Granny Smith apples, peeled, cored, and diced
  • 1 teaspoon ground cinnamon (for apples)
  • 1/2 cup packed light brown sugar (for apples)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup caramel sauce (for layering)
  • 1/2 cup butter, melted (for glaze)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon ground cinnamon (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Toss the diced apples with 1 teaspoon of ground cinnamon and 1/2 cup of brown sugar. Set aside.
  3. Arrange half of the bread cubes evenly in the prepared baking dish. Scatter the seasoned apples over the bread layer. Drizzle half of the caramel sauce over the apples. Top with the remaining bread cubes.
  4. In a large bowl, whisk together the eggs, 2 cups of milk, heavy cream, 3/4 cup granulated sugar, vanilla extract, nutmeg, and salt until well combined. This creates your rich custard.
  5. Slowly pour the custard mixture evenly over the bread and apples in the baking dish, pressing down gently to help the bread soak up the liquid. Drizzle the remaining caramel sauce over the top.
  6. Let the bread pudding soak for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for a moister result (make ahead instructions).
  7. Bake uncovered for 45 to 55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
  8. While the pudding bakes, prepare the cinnamon glaze: Whisk together the melted butter, powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of cinnamon until smooth.
  9. Remove the bread pudding from the oven and let it cool for 10 minutes. Drizzle the cinnamon glaze generously over the warm pudding before serving.

Notes

  • Using stale or slightly dry bread absorbs the custard better, leading to a superior texture.
  • For an apple pie bread pudding flavor, add 1/4 teaspoon of ground allspice to the apple mixture.
  • You can prepare the entire dish, covered, the day before and bake it the next day. Add 5-10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cheffinity.com/apple-bread-pudding-caramel-cinnamon-glaze/