Apple Caramel Bread Pudding Recipe

Ingredients for Apple Caramel Bread Pudding

• Unsalted Butter
• 3 medium apples, peeled, cored and sliced into 1/2 inch thick slices
• 1 tablespoon lemon juice
• Ground Cinnamon
• ½ cup packed brown sugar, divided
• Walnuts
• Day Old White Bread
• 4 large eggs
• 2 large egg yolks
• 2 cups milk
• 1 teaspoon vanilla extract
• Ground Nutmeg

How to Make Apple Caramel Bread Pudding

1. Preheat oven to 350°F (175°C). Grease a 1 ½-quart shallow baking dish.
2. Slice 3 medium apples into ½-inch thick slices.
3. In a large bowl, toss apples with 1 tablespoon lemon juice and ½ teaspoon ground cinnamon.
4. 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).
5. Stir in ½ cup chopped walnuts (or ½ cup dried cranberries/raisins) and transfer to a bowl. Let cool for 10 minutes.
6. 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.
7. Spread half of the cooled apple mixture evenly in the prepared baking dish.
8. Combine the toasted bread cubes with the remaining apple mixture in the bowl.
9. Spoon the bread and apple mixture into the baking dish.
10. 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.
11. Pour the custard evenly over the bread and apple mixture. Let stand for 10 minutes to allow the bread to absorb the liquid.
12. Bake for 45-55 minutes, or until puffed, golden brown, and the custard is set. Let cool slightly before serving.
13. Serve warm or at room temperature.