Apple Pie Bread Pudding
Apple Pie Bread Pudding
Ingredients
For the Bread Pudding:
1 large loaf of French bread, preferably day-old or slightly stale, cut into 1-inch cubes
2 large apples, peeled and finely diced
4 large eggs
1 cup whole milk
1½ cups heavy whipping cream
¾ cup granulated sugar
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom (optional, for added warmth)
For the Cinnamon Sugar Topping:
½ cup granulated sugar
1 teaspoon ground cinnamon
For the Caramel Sauce:
1 cup (2 sticks) unsalted butter
¾ cup heavy whipping cream
¾ cup packed brown sugar
Instructions
Preheat & Prep Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
Prepare the Bread:
Slice the French bread into 1-inch cubes. If your bread is fresh, leave the cubes out for a bit to dry slightly—it helps absorb the custard better.
Make the Custard:
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, cinnamon, nutmeg, and cardamom (if using) until fully blended.
Combine Bread & Apples:
Add the bread cubes and diced apples into the custard mixture. Stir gently to coat everything evenly without breaking up the bread.
Transfer to Baking Dish:
Pour the bread and custard mixture into your prepared dish, spreading it out evenly.
Add the Cinnamon Sugar Topping:
In a small bowl, stir together ½ cup sugar and 1 teaspoon cinnamon. Sprinkle evenly over the top of the bread pudding.
Bake Until Golden:
Bake for 30–35 minutes, or until the top is golden brown and slightly crisp. The pudding should be set but still soft inside.
Prepare the Caramel Sauce:
While the pudding bakes, combine butter, heavy cream, and brown sugar in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 4–5 minutes, stirring frequently, until the sauce thickens.
Serve:
Once the bread pudding is out of the oven, drizzle the warm caramel sauce generously over the top. Serve immediately while warm for best flavor and texture.