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Caramel Apple Bread Pudding Recipe

2 Reviews

This Caramel Apple Bread Pudding recipes combines the best of fall flavors with the decadence of bread pudding. Recipe courtesy Laura of Pies and Plots.

Servings: 12

Active time: 20 minutes

Total time:

Bread Pudding


  • 8 c challah bread, cut into 1 inch cubes
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c granulated sugar
  • 1/2 c packed light brown sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 2 tsp pure vanilla extract
  • 3 c whole milk
  • 1 Tbsp bourbon (optional)
  • 1/2 vanilla bean, seeds scraped out, pod discarded
  • 2 large apples, peeled, cored, and diced


  1. Butter a 9x13-inch baking pan. Place the bread (stale bread works best) into the pan.
  2. In a large bowl, whisk together eggs, egg yolks, sugars, cinnamon, ginger, vanilla, milk, bourbon, and vanilla bean until fully combined. Stir in the apple.
  3. Pour the custard over the bread, making sure each piece of bread is fully coated and the apple is distributed throughout. Place the pan in the refrigerator for 1 to 2 hours to chill and allow the bread to soak up the custard.
  4. Preheat oven to 350°F. Bake the chilled pudding 35-45 minutes, rotating halfway through if necessary, until the custard is just set. Serve warm with caramel sauce. May be stored overnight in the refrigerator.

Caramel Sauce

  • 3 c granulated sugar
  • 1/2 c water
  • 1/2 tsp kosher salt
  • 1/2 c light corn syrup or golden syrup
  • 1 1/2 c heavy cream
  • 1 stick unsalted butter, cold, cubed
  • 2 tsp pure vanilla extract
  1. In a large saucepan, combine sugar, water, salt, and syrup over medium heat. Stir the mixture frequently until the sugar is dissolved. Once this happens stop stirring. Allow the mixture to come to a boil and bubble vigorously until it is golden brown and fragrant. Be sure not to overcook the caramel; it is very easy to burn.
  2. Remove the pan from the heat and carefully add the heavy cream. Stir vigorously to combine it and scrape any hard bits off the bottom of the pan. Add the vanilla and butter and stir to combine. If the caramel is a little too light or clumpy, put it back over the heat for a moment or two while stirring. Caramel may be stored in the refrigerator for up to one week in a bowl tightly covered with plastic wrap. It may be rewarmed in the microwave before using.

no rating by Laura Mohiuddin on 09/01/13
I was so excited I tried this out today, but was very disappointed. I used normal bread instead of challah bread, could that be the reason the bread cubes have become like paste and the dish just doesn't taste good?

no rating by Sarah Highlen on 01/15/13
Cannot wait to try this one!

Nutrition Facts

Serving Size (1/12th of recipe)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 660
Calories from Fat 220
Total Fat 24g (37% DV)
Saturated Fat 14g (70% DV)
Trans Fat 0.5g
Cholesterol 175mg (58% DV)
Sodium 320mg (13% DV)
104g (35% DV)
Dietary Fiber 2g (8% DV)
Sugars 80g
Protein 8g
Vitamin A 15%
Vitamin C 4%
Calcium 15%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.