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To make this delicious bread pudding, you need the following main ingredients: - 6 cups day-old brioche or challah bread, cubed - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup brown sugar, packed - 1 tablespoon vanilla extract - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - 2 apples, peeled, cored, and diced (preferably Granny Smith) - 1/2 cup caramel sauce, plus extra for drizzling - Pinch of salt These items create a rich custard base. The bread soaks up the mix, making each bite heavenly. You can add a few optional ingredients for more flavor and crunch: - 1/2 cup chopped pecans - Whipped cream or vanilla ice cream for serving Chopped nuts give a nice texture. Ice cream or whipped cream adds a creamy touch. If you want a lighter version, consider these substitutions: - Use almond milk or oat milk instead of whole milk - Replace heavy cream with coconut cream or a lower-fat option - Try a sugar substitute like stevia or monk fruit sweetener These swaps can help cut calories but keep the flavor. Don't be afraid to experiment with what you have on hand! Start by gathering all your ingredients. You will need: - 6 cups day-old brioche or challah bread, cubed - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup brown sugar, packed - 1 tablespoon vanilla extract - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - 2 apples, peeled, cored, and diced (preferably Granny Smith) - 1/2 cup caramel sauce, plus extra for drizzling - 1/2 cup chopped pecans (optional) - Pinch of salt Make sure your bread is a bit dry. This helps it soak up the custard. Dice your apples into small pieces. This ensures they cook evenly in the pudding. In a large bowl, whisk together these ingredients: - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup brown sugar, packed - 1 tablespoon vanilla extract - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - Pinch of salt Whisk until everything is smooth. Next, fold in the cubed bread and diced apples. If you're using pecans, add them too. Let this sit for about 10 minutes. This waiting time allows the bread to absorb the custard mixture well. Now, pour the mixture into a greased 9x13-inch baking dish. Drizzle 1/2 cup of caramel sauce over the top. This adds a sweet touch to your pudding. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes. You want the top to turn golden brown, and the pudding should be set. To check if it's done, insert a toothpick in the center. If it comes out clean, your pudding is ready. Baking times may vary based on your oven. Keep an eye on it. If the top gets too brown, cover it with foil. This will prevent burning while the inside cooks through. Let the pudding cool for a few minutes before serving. Enjoy it warm with more caramel sauce, whipped cream, or ice cream! To get the custard just right, whisk your eggs well. Mix the eggs with milk and cream until smooth. This helps create a silky texture. Use whole milk for creaminess. Heavy cream adds richness, making each bite melt in your mouth. Always let the bread soak for about 10 minutes. This helps the bread absorb the custard fully. If it seems too runny, add more bread cubes. For this recipe, day-old brioche or challah works best. These breads soak up the custard well. They become soft and fluffy while baking. You can also use French bread or even croissants for a twist. Just ensure they are a bit stale. Fresh bread will not absorb the liquid as much. To boost the flavor, add more spices. A pinch of allspice or ginger can add warmth. You can also try a splash of bourbon for a kick. Vanilla extract is a must for sweetness. Don’t skip it! For a nutty taste, mix in chopped pecans. They add crunch and flavor. Using Granny Smith apples gives a nice tartness. This balances the sweetness of the caramel. {{image_2}} You can swap apples for other fruits. Pears add sweetness and tenderness. They work well in this dish. Berries like blueberries or raspberries can bring a fun twist. They add color and a tart flavor. Always choose ripe fruit for the best taste. You can mix fruits too for extra flavor. Try a blend of apples and pears for a unique touch. To make this dish gluten-free, choose gluten-free bread. Look for gluten-free brioche or challah. You can find these at many stores. This change keeps the bread pudding rich and tasty. Use the same amount as the recipe states. Ensure that all other ingredients are gluten-free. This way, everyone can enjoy this treat without worry. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use almond milk or oat milk instead of whole milk. For cream, try coconut cream or a nut-based cream. Replace heavy cream with full-fat coconut milk. These swaps keep the dish creamy and rich. Don't forget to use vegan caramel sauce for drizzling. Enjoy all the flavors without dairy! To keep your caramel apple cinnamon bread pudding fresh, store it correctly. First, let it cool to room temperature. Next, cover the dish tightly with plastic wrap or aluminum foil. You can also transfer leftovers to an airtight container. This way, the pudding stays moist and tasty. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. Wrap it well in plastic, then place it in a freezer bag. It can last for up to three months in the freezer. When you're ready to enjoy your leftovers, reheating is key. You can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the pudding in a baking dish and cover with foil. Heat for about 20-25 minutes, or until warm. For the microwave, use a microwave-safe bowl. Heat in short bursts of 30 seconds. Check often so it doesn't overcook. Both methods will keep the pudding soft and delicious. To prevent sogginess in your bread pudding, choose the right bread. Day-old brioche or challah works best. They soak up the custard without falling apart. When mixing, let the bread sit in the custard for just 10 minutes. This allows it to absorb the flavors without becoming too soggy. When storing, let it cool completely before covering. This helps avoid extra moisture. Follow these tips to enjoy a perfectly textured dessert every time! Yes, you can use fresh apples in this recipe. I prefer Granny Smith for their tartness. This adds a nice contrast to the sweetness of the caramel. Just peel, core, and dice them. Fresh apples will provide a firm bite. You can tell when bread pudding is done by checking the center. Insert a toothpick into the middle. If it comes out clean, your bread pudding is ready. The top should also be golden brown. It should feel firm but slightly springy. Yes, you can prepare the bread pudding in advance. Assemble it and cover it tightly. Store it in the fridge for up to 24 hours. When ready to bake, let it sit at room temperature for a bit. Then, bake as directed. Day-old brioche or challah works best for this dish. These breads soak up the custard well and stay soft. Other types like white bread or even croissants can also work. Sure! You can use almond milk or oat milk. Just ensure it’s unsweetened for better flavor balance. This swap makes the dish dairy-free but still delicious. To avoid sogginess, don’t soak the bread for too long. Just let it absorb the custard for about 10 minutes. Also, make sure your oven is at the right temperature. A properly baked pudding will hold its shape nicely. Absolutely! You can add more cinnamon or even a pinch of ginger. Nutmeg also enhances the warm flavors. Just remember to taste your custard mixture before baking. Adjust spices as you like! You can top your bread pudding with whipped cream or vanilla ice cream. A drizzle of caramel sauce adds a sweet touch. Chopped pecans or a sprinkle of cinnamon can elevate the look and flavor. This blog covered how to make caramel apple cinnamon bread pudding. We explored the main and optional ingredients, plus healthier choices. I shared step-by-step instructions to ensure your pudding turns out great. Don't forget my tips for perfecting flavor and consistency. You can even try fun variations or store leftovers properly. With this knowledge, you're ready to bake a delicious treat. Enjoy sharing your tasty bread pudding!

Caramel Apple Cinnamon Bread Pudding

Indulge in the comforting flavors of Caramel Apple Cinnamon Bread Pudding, a delightful dessert that’s perfect for any gathering. With rich brioche or challah soaking in a creamy custard with fresh apples and warm spices, this easy recipe will have your guests coming back for seconds. Ready in just over an hour, it's a sweet treat everyone will love! Click through to explore the full recipe and make this scrumptious dish today!
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Ingredients
  

6 cups day-old brioche or challah bread, cubed

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup brown sugar, packed

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

2 apples, peeled, cored, and diced (preferably Granny Smith)

1/2 cup caramel sauce, plus extra for drizzling

1/2 cup chopped pecans (optional)

Pinch of salt

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.

    In a large bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

      Fold in the cubed bread, diced apples, and chopped pecans (if using) into the egg mixture, ensuring that the bread absorbs the custard. Allow it to sit for about 10 minutes.

        Pour the mixture into the prepared baking dish and drizzle 1/2 cup of caramel sauce over the top.

          Bake in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown on top. A toothpick inserted in the center should come out clean.

            Once baked, remove from the oven and let it cool slightly before serving.

              Serve warm, drizzled with additional caramel sauce and whipped cream or vanilla ice cream, if desired.

                Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8

                  - Presentation Tips: Serve the bread pudding in individual dessert bowls, topped with a scoop of ice cream and a generous drizzle of caramel sauce. Garnish with a sprinkle of cinnamon or chopped pecans for an added decorative touch.