Apple Cinnamon Bread Pudding With Salted Caramel Sauce Recipe

I’m always on the hunt for recipes that turn boring ingredients into something magical, and trust me, when I mixed up this bread pudding with haphazard apple cubes and a salty caramel sauce, I kinda blew my own mind even if my kitchen got a little wild along the way.

I love my apple cinnamon bread pudding with salted caramel sauce because its a blend of stale French bread, chopped apples, eggs, heavy cream and whole milk that supply protein and energy. I think the addition of cinnamon, nutmeg and vanilla, paired with a salted caramel finish, makes it balanced.

Ingredients

• French bread: Chewy, carb-packed base that soaks up rich custard and flavor.
• Apples: High in fiber with natural sweetness and a slight tart kick.
• Heavy cream: Adds ultra-creamy richness and smooth texture to every bite.
• Cinnamon: Warm spice infusing the dish with aroma and subtle health perks.
• Sugar: Provides essential sweetness that caramelizes perfectly for a glossy finish.
• Butter: Contributes a salty, velvety richness in the caramel sauce.
• Eggs: Offer binding protein, creating that classic, custardy pudding feel.
• Vanilla extract: Boosts and unites all flavors with its mellow, inviting aroma.

Ingredient Quantities

• 1 loaf stale French bread, cubed (about 10 cups)
• 3 medium apples, peeled, cored, and chopped
• 4 large eggs
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• A pinch of salt
• 1 cup sugar (for the caramel sauce)
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream (for the caramel sauce)
• 1 teaspoon sea salt

How to Make this

1. Preheat your oven to 350°F and grease a baking dish with a little butter.

2. Put the cubed French bread and chopped apples in a large bowl.

3. In another bowl, beat the eggs then mix in the 2 cups heavy cream, 1 cup milk, 3/4 cup granulated sugar, 1/4 cup dark brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon vanilla extract, and a pinch of salt until its all smooth.

4. Pour the egg mixture over the bread and apples, making sure every piece gets soaked in the liquid.

5. Let the mixture sit for about 15 minutes, so the bread can soak up all the flavors.

6. While waiting, start your caramel sauce: Heat 1 cup sugar over medium heat in a saucepan until it turns a rich amber color, swirling the pan gently to ensure it melts evenly.

7. Remove the pan from the heat and immediately stir in the 6 tablespoons of unsalted butter, then carefully pour in the 1/2 cup heavy cream while stirring constantly; finish by mixing in 1 teaspoon sea salt until smooth.

8. Pour the soaked bread and apple mixture into the greased baking dish and smooth out the top.

9. Bake for 45 to 50 minutes or until the pudding is set and the top is lightly browned.

10. Serve the warm bread pudding drizzled with the salted caramel sauce and enjoy!

Equipment Needed

1. Oven
2. Baking dish (greased with butter)
3. Large mixing bowl (for combining the bread and apples)
4. Second bowl (for beating eggs and mixing cream, milk, sugars and spices)
5. Whisk or fork (for beating the eggs and mixing the liquids)
6. Knife and cutting board (for chopping apples and slicing or cubing the bread if needed)
7. Measuring cups and spoons (to measure the heavy cream, milk, sugars and spices correctly)
8. Saucepan (for making the caramel sauce)
9. Stirring utensil (like a spoon to mix the caramel sauce really well)

FAQ

• Q: Can i use a different bread instead of stale French bread?
  
  A: Sure, but stale French bread is best cause it soaks up the custard real good without falling apart.
• Q: Do i have to peel the apples?
  
  A: No, you can leave the skins on if you want a bit more texture, but peeling them gives a smoother pudding experience.
• Q: Can i mix up the sugars used in the recipe?
  
  A: Yes, you can adjust the granulated and dark brown sugar amounts, but keep in mind dark brown sugar adds richness and a slight molasses hint.
• Q: What’s the best way to serve this bread pudding?
  
  A: I like to serve it warm with a generous drizzle of the salted caramel sauce; its perfect with a scoop of vanilla ice cream if you’re feelin’ extra!
• Q: How do i store leftovers?
  
  A: Keep them in an airtight container in the fridge for up to 3 days. Reheat it in the oven or microwave, just make sure it’s heated all the way.

Apple Cinnamon Bread Pudding With Salted Caramel Sauce Recipe Substitutions and Variations

• If you cant find stale French bread, you can use day-old sourdough or Italian bread instead, they both work real good.
• If heavy cream is hard to come by, try mixing half and half with a bit of melted butter to thicken it up a bit for the custard.
• Whole milk can sometimes be swapped out with almond milk or soy milk but be aware the flavor might change a little.
• You can replace dark brown sugar with regular granulated sugar if you add about a tablespoon of molasses for each cup of sugar.
• If unsalted butter is not available for the caramel sauce, use salted butter and reduce the extra sea salt in the recipe.

Pro Tips

1. If you’re using bread that is a bit too fresh, try letting it sit out for a day or two to dry out a little more. This really helps it soak up the custard mix without falling apart too fast.
2. When you’re mixing the eggs and cream, don’t be afraid to whisk it longer than needed and really get those sugars dissolved. That way, you ensure every bite of the pudding is smooth and evenly sweetened.
3. Be extra careful when making the caramel sauce – even if it burns a teeny bit, it can ruin the whole sauce. Constant stirring and taking the pan off the heat right when it hits that rich amber shade is key.
4. Finally, let the bread pudding sit after mixing with the custard for about 15 minutes. I know it sounds long, but letting all those flavors meld together will make the whole dessert taste way better when it bakes.