Apple Caramel Bread Pudding Recipe

Ingredients for Apple Caramel Bread Pudding

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup pure maple syrup
• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• Pie Apples
• 1 teaspoon ground cinnamon, plus more for sprinkling
• French Bread
• Eggs
• Half And Half
• Sugar
• Salt

How to Make Apple Caramel Bread Pudding

1. In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1 cup packed light brown sugar, and 1/4 cup pure maple syrup. Cook over medium heat, stirring constantly, for 1 minute, until butter is melted and sugar is dissolved.
2. Remove from heat and stir in 1 teaspoon pure vanilla extract.
3. Pour caramel mixture into a greased 9x13 inch baking pan.
4. Evenly distribute 3 medium apples (peeled, cored, and thinly sliced) over the caramel layer.
5. Sprinkle 1/2 teaspoon ground cinnamon over the apples.
6. In a large bowl, gently toss 8 cups cubed stale bread with 1/2 teaspoon ground cinnamon.
7. Arrange bread cubes tightly over the apple layer in the baking pan. Pack them in firmly for best results.
8. In a blender, combine 6 large eggs, 3 cups half and half, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Blend until smooth.
9. Slowly pour the egg mixture over the bread cubes, ensuring all bread is completely saturated. If necessary, add more half and half until all bread is moistened.
10. Let sit for 20-30 minutes to allow the bread to absorb the custard. For enhanced flavor, cover and refrigerate overnight at this stage.
11. Preheat oven to 350°F (175°C).
12. Bake for 45-50 minutes, or until golden brown and a knife inserted into the center comes out clean.
13. Let cool for 10 minutes before running a knife around the edges to loosen.
14. Carefully invert the bread pudding onto a serving platter. Serve warm, optionally topped with whipped cream.