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- 6 cups day-old bread (such as challah or brioche), cubed - 4 medium-sized apples, peeled, cored, and diced - 1 cup pecans, roughly chopped - 3 cups milk - 4 large eggs - 1 cup brown sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1 cup caramel sauce (store-bought or homemade) - Pinch of salt When I make this dish, I use 6 cups of day-old bread. Bread like challah or brioche works best. These types soak up the custard well. I cut the bread into small cubes for even baking. For the apples, I prefer medium-sized ones. I peel, core, and dice them into small pieces. This makes sure they blend into the mixture nicely. I chop 1 cup of pecans roughly to add a nice crunch. For the custard, I mix 3 cups of milk with 4 large eggs. I add 1 cup of brown sugar for sweetness. The vanilla extract gives it a warm flavor. I also add 1 teaspoon of ground cinnamon and a pinch of nutmeg for spice. A pinch of salt balances the sweetness. If you need to swap ingredients, you can use different types of bread. White bread or sourdough can work too. For apples, use any tart variety like Granny Smith. If you want a nut-free version, just leave out the pecans. You can use almond milk instead of cow's milk for a dairy-free option. For the caramel sauce, you can make your own or use store-bought, depending on what you have. Start by preheating your oven to 350°F (175°C). This ensures even cooking. While the oven warms, grab a deep 9x13-inch baking dish. Grease it well with butter or cooking spray. This helps the pudding not stick when you serve it later. In a large mixing bowl, add 6 cups of cubed day-old bread. I like using challah or brioche for extra flavor. Next, peel, core, and dice 4 medium-sized apples. Toss them into the bowl with the bread. Then, add 1 cup of roughly chopped pecans. Stir everything together gently. Make sure the bread, apples, and pecans mix well. In a separate bowl, whisk together 3 cups of milk, 4 large eggs, and 1 cup of brown sugar. Add 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of nutmeg. Don’t forget a pinch of salt! Mix until smooth. This custard will soak into your bread and give it flavor. Pour the custard mixture over the bread mix. Use a spatula to fold it gently. Let it sit for 15-20 minutes. This helps the bread soak up the custard. After that, transfer the mixture to the greased baking dish. Spread it out evenly. Now, drizzle half of the 1 cup of caramel sauce on top. Bake in the preheated oven for 45-50 minutes. You want the top to turn golden brown. Check if it's done by inserting a toothpick into the center. If it comes out clean, it's ready! Once baked, remove the dish from the oven. Let it sit for about 10 minutes to cool. This makes it easier to serve. When ready, cut into squares and serve warm. Drizzle the remaining caramel sauce over the top for that sweet touch. Enjoy your delicious creation! Use day-old bread for the best results. I love challah or brioche for this dish. They soak up the custard well, giving a rich flavor. Fresh bread can be too soft and mushy. If you only have fresh bread, dry it out slightly in the oven first. Cut it into cubes and let it sit out for a few hours. This will help it hold its shape when baked. To get the right texture, let the bread soak in the custard mix. I recommend about 15 to 20 minutes. This time allows the bread to absorb the flavors. Be gentle when mixing, so you don’t break up the bread too much. Bake until the top is golden brown, and a toothpick comes out clean. This tells you the pudding is set but still moist. Serve this dish warm for the best taste. I like to drizzle extra caramel sauce on top. A dollop of whipped cream adds a nice touch. For a beautiful look, sprinkle some chopped pecans and a dash of cinnamon on each plate. This makes your dessert not only tasty but also visually appealing. {{image_2}} You can switch up the nuts in this recipe. Almonds and walnuts work great. They add a nice crunch and flavor. If you like a sweeter touch, try using hazelnuts. They pair well with the apples and caramel. Just chop them roughly, like you do with pecans. Mixing different nuts can give your pudding a fun twist. Want to boost the flavor? You can add raisins or dried cranberries for a fruity kick. A splash of maple syrup can also enhance the sweetness. For a fun twist, try adding chocolate chips. They melt and create pockets of gooey goodness. You can also sprinkle in some orange zest. It brightens up the dish and adds a fresh taste. Get creative and find your favorite mix-ins! If you're gluten-free, use gluten-free bread. There are many options available now. For a dairy-free version, swap milk with almond or oat milk. You can also use a dairy-free caramel sauce. Check labels to ensure they fit your needs. This way, everyone can enjoy this delicious dessert without worry. To keep your caramel apple pecan sticky bread pudding fresh, place it in a tight container. Make sure it cools to room temp before sealing it. This helps prevent moisture loss. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Reheat your bread pudding in the oven for best results. Preheat the oven to 350°F (175°C). Place the pudding in a baking dish and cover it with foil. Heat for about 15-20 minutes. You can also use the microwave. Heat individual portions for 30-60 seconds. Drizzle a bit of caramel sauce before serving for extra flavor. To freeze, cut the pudding into portions. Wrap each piece in plastic wrap, then place in a freezer bag. Label the bag with the date. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned above. This method keeps the taste and texture intact. Enjoy your delicious treat anytime! No, you should not use fresh apples. Day-old bread helps soak up the custard well. Fresh bread can make the pudding too soggy. The texture will not be as nice. For best results, stick to day-old bread like challah or brioche. You can keep leftover bread pudding for about three to four days. Store it in the fridge in an airtight container. Make sure it cools down before you seal it. This keeps it fresh and tasty for when you want more. You can use store-bought caramel sauce for ease. Look for a brand with real ingredients. If you prefer, you can make your own caramel sauce. Homemade gives a rich flavor and can be a fun project! Yes, you can prepare this dish ahead of time. Assemble the pudding and cover it tightly. Keep it in the fridge for up to a day before baking. This helps the flavors meld together. Bake it right before serving for the best taste. You know the pudding is done when the top is golden brown. A toothpick inserted should come out clean. If it comes out with wet batter, bake it a bit longer. Letting it sit for ten minutes helps it set and makes serving easier. This blog covered how to make a delicious bread pudding with apples and pecans. You learned about the key ingredients, step-by-step instructions, and helpful tips. We also explored fun variations and how to store leftovers. Remember, great cooking comes from some practice and a little exploration. Use this guide to create your own tasty dishes. Enjoy the process, and share your outcomes with friends and family. Happy baking!

Caramel Apple Pecan Sticky Bread Pudding

Indulge in the ultimate dessert with this Caramel Apple Pecan Sticky Bread Pudding recipe! Perfectly blended with fresh apples, crunchy pecans, and rich caramel, this treat is easy to make and sure to impress. Discover how simple ingredients transform into a warm, delicious delight that your family will love. Ready to enjoy something sweet? Click to explore this mouthwatering recipe and bring comfort to your table!
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Ingredients
  

6 cups day-old bread (such as challah or brioche), cubed

4 medium-sized apples, peeled, cored, and diced

1 cup pecans, roughly chopped

3 cups milk

4 large eggs

1 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 cup caramel sauce (store-bought or homemade)

Pinch of salt

Instructions
 

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

    In a large mixing bowl, combine the cubed bread, diced apples, and chopped pecans. Toss well to ensure even distribution.

      In another bowl, whisk together the milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.

        Pour the milk mixture over the bread mixture, gently folding to ensure all the bread is coated. Let it sit for about 15-20 minutes to allow the bread to absorb the custard.

          Once the bread has soaked up the mixture, transfer it to the prepared baking dish, spreading it out evenly.

            Drizzle half of the caramel sauce over the top of the pudding mixture.

              Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Once done, remove from the oven and let sit for about 10 minutes before serving.

                  Serve warm, drizzled with the remaining caramel sauce.

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

                      - Presentation Tips: Serve individual portions topped with a dollop of whipped cream and an extra drizzle of caramel sauce. Garnish with a few pecans and a sprinkle of cinnamon for an elegant touch.