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Somehow, in the 2 1/2 years that we’ve been doing this blog, we’ve never posted a bread pudding. I’ve had it on the calendar so many times (just wait…bananas…croissants…caramel…I’m not sure why it hasn’t happened, but when it does, it’ll be awesome), but it seems like it always gets bumped. Or I don’t want to make it. Or it’s too hot. Or some kind of lame excuse.
I saw this recipe on Twitter a few weeks ago and knew that I needed to make it because, after all, I am a sucker for caramel. And apples. And bread. And pudding.
It starts with a loaf of French bread (let it sit out for a few days if you can), eggs, apples…
as well as heavy cream, milk, and spices, which are equally important but also a part of the great photograph disappearing act of 2010.
You’ll want to slice the bread
and then cube iot into 1″ cubes (or even a little smaller)

If you can leave them out for a few hours so they get nice and dry, that’s great. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
While the bread is toasting, peel and chop your apples. If you want cool apple spirals (and to make your life infinitely easier), try one of these Apple Peeler Corers. I don’t think I’d ever make anything with apples in it without one of them…


Toss the apples and the bread cubes together in a large bowl and then place them in a greased 9×13 dish. In the same large bowl, whisk together the remaining ingredients except the butter and pour the mixture over the bread and apples.

You want to let this stand for awhile so the egg/milk mixture gets soaked into the bread. Ideally, you could cover it and refrigerate it overnight, but if that’s not possible, you can let it stand for 15 minutes-1 hour.

When the bread has soaked in most of the egg mixture, place the pan in the oven and bake for 40-50 minutes or until the center is set and the apples are tender.

Allow to stand for 5 minutes and then cut into pieces and serve warm. What you really want to do is drizzle some (okay, lots of) Buttermilk Syrup (this is where the “caramel” of the “Caramel Apple Bread Pudding” comes in) over the warm piece of bread pudding.

Like that.
If you’re feeling especially rebellious, you could add some vanilla ice cream, too. So evil, right? Right.

Caramel Apple Bread Pudding

Recipe adapted by Our Best Bites from C&H Sugar

 5-6 c. stale French bread cubes (about 1/2 of a standard loaf cut into 1″ cubes)
3 c. apples, peeled and chopped into small pieces
4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
3/4 c. brown sugar
1/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. pumpkin or apple pie seasoning
1 Tbsp. butter, chopped
1 recipe Buttermilk Syrup

*If possible, cut the bread into cubes and leave it out for several hours or overnight. If not, place the bread cubes on a baking sheet and bake for 10-15 minutes or until the bread cubes are dried out but not toasted.
Preheat oven to 350. Lightly grease or spray a 9×13″ baking dish with shortening or non-stick cooking spray.
In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish. In the same large bowl, whisk together the remaining ingredients except for the butter. When combined, continue to whisk while pouring over the bread/apple mixture (just to make sure the spices are evently distributed). Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. Allow to stand for at least 15 minutes (longer, if you can; you could even do this the night before, cover it tightly, and then bake it in the morning).
When the egg/milk mixture has mostly soaked into the bread, dab the butter over the bread and place the baking dish in the preheated oven and bake for 40-50 minutes or until the center is set but not dry or burned.
Remove from oven and allow to stand for 5 minutes. Cut into pieces and serve with warm Buttermilk Syrup (and vanilla ice cream if you really want to walk on the wild side.)

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