This easy caramel apple bread pudding recipe is amazing and so easy to make! With sticky caramel bits and tender pieces of apples inside it’s the perfect dessert casserole to make year round. Make into pretty mini bundts drizzled with caramel sauce and it’s the best homemade bread pudding you’ll ever make.
I LOVE bread pudding, and for Valentine’s Day this year I tinkered around with an old recipe I had on hand and created something new and FABULOUS…. check out this caramel apple bread pudding recipe we just came up with. Did I mention it’s amazing??!! (originally published 3/16)
So I experimented with these small caramel bits I found in the store when I was making Thin Mint and Samoa bundts, and thought those would be perfect since they melt so well, diced apple would be a good addition too so I figured out what else would be needed to make a small batch of bread pudding.
This is what you need to make this Caramel apple bread pudding
- Caramel bits
- Bread – day old french bread is good or Artisan loaf
- Butter – if you’re making them in a mini bundt pan
Here are a few other easy bread pudding recipes
Caramel Apple Bread Pudding
- 3 c milk
- 3 eggs
- 1/2 c caramel bits
- 1 c apples peeled and diced
- 1 loaf bread day old french bread or Artisan loaf
- 1 tsp vanilla
- 2 tbsp butter if making mini bundts
- 1 c sugar
- Cut up your loaf of day old french bread or loaf of bread into chunks (minus the heels of the bread).
- Put in a bowl and pour milk on top.
- In another bowl whisk eggs, sugar, vanilla and fold in caramel and apple bits.
- Add that mixture to your bread and milk and fold it together gently until combined.
- If using mini bundt pan put a tsp of melted butter at bottom of each hole after you've sprayed well with non stick spray.
- Fill each hole about 1/2 way full a
- Bake at 350 degrees for about 15-20 minutes, just until egg is cooked, check at 15 minutes.
- If making in a casserole dish spray with non stick spray, don't use butter, and bake at 350 degrees for 30 min or until egg is cooked in middle of dish.
- Serve, can top with a combo of powdered sugar and a bit of water to make a glaze.
I always prefer to make desserts in my mini bundt or muffin pan because then it is already portioned out, and creates a nice crispier edge on the outside of each one…..also seems to cook faster and more evenly in my opinion.
First you will want to cut your day old french bread loaf into 1″ pieces, cube it. I start with cutting 3/4 of the loaf and eyeball it at the end to see if I need to add more if I have a bit more liquid in the bowl or if 3/4 is enough…every loaf is a bit different.
Then add your milk in a large bowl and add your cubed bread pieces to that.
Stir around to soak up almost all of the liquid by the bread. Then in a separate bowl whisk together your eggs, vanilla, almond extract, and sugar.
Add that mixture to your bread bowl and stir until mixed well. Take some of the skin off of 2 small apples and dice them.
Add your caramel bits and diced apples to your bread mixture and mix well. Then melt your butter and pour it into the bottom of each mini bundt hole. If your teflon isn’t great anymore spray the entire inside first so it doesn’t stick, then add your butter.
Then scoop your caramel apple bread pudding mixture into your mini bundt pan. It fills 6 completely as well as 1 mini loaf pan with this recipe. You could just use 1 large bundt pan as well just adjust the time to a bit longer and check more often until you get the timing right.
They should look like this when they are done. They will rise above the holes and the egg will be firm and cooked. Put a large cutting board on top and flip the pan over. If you’ve greased it well they will just slide out and then top with powdered sugar glaze and melted caramel or we use caramel sundae topping.
If you like this one try my banana bread pudding too, it’s heavenly.
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