Ingredients for Apple Caramel Bread Pudding
- 1/4 cup unsalted butter, melted
- 3 medium apples, peeled, cored and sliced 1/2-inch thick
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup chopped walnuts
- 6 cups day-old white bread, cut into 1-inch cubes
- 4 large eggs
- 2 large egg yolks
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
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How to Make Apple Caramel Bread Pudding
- Preheat oven to 350°F (175°C). Grease a 1 ½-quart shallow baking dish.
- Slice 3 medium apples into ½-inch thick slices.
- In a large bowl, toss apples with 1 tablespoon lemon juice and ½ teaspoon ground cinnamon.
- In a large skillet over medium-high heat, melt ¼ cup butter and ¼ cup packed brown sugar. Add the apple mixture and cook, stirring frequently, until apples are softened and golden brown (10-15 minutes).
- Stir in ½ cup chopped walnuts (or ½ cup dried cranberries/raisins) and transfer to a bowl. Let cool for 10 minutes.
- While the apples cool, cut 6 cups day-old bread into 1-inch cubes. Toast on a baking sheet for 6-8 minutes, until lightly crisp.
- Spread half of the cooled apple mixture evenly in the prepared baking dish.
- Combine the toasted bread cubes with the remaining apple mixture in the bowl.
- Spoon the bread and apple mixture into the baking dish.
- In a medium bowl, whisk together 4 large eggs, 2 large egg yolks, 2 cups milk, ¼ cup packed brown sugar, 1 teaspoon vanilla extract, and ¼ teaspoon ground nutmeg until sugar is dissolved.
- Pour the custard evenly over the bread and apple mixture. Let stand for 10 minutes to allow the bread to absorb the liquid.
- Bake for 45-55 minutes, or until puffed, golden brown, and the custard is set. Let cool slightly before serving.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
120g
Fat
33g
Carbs
20g
