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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.)


  1. I have never liked bread pudding before this, it was AMAZING! I can't wait to make it again 🙂

    And that caramel sauce is to die for. I love caramel and have made a dozen different kinds, but I think is my new favorite!!

  2. I made this over the weekend and it was AMAZING. Since I'm not supposed to have a lot of sugar, I used Splenda sugars, and I used sugar-free caramel I found at Walmart. It was still pretty darn tasty. 🙂 Oh, and I added some chopped pecans on top because I like a little bit of crunch with ooey-gooey desserts like this.

  3. I came up with a recipe almost exactly like this a while ago and make it all the time. I tend to collect bread cubes for a while (I love artisan breads but can't seem to finish a whole loaf quick enough, so when end of the bread is close to getting stale, before it molds, I actually cube it and leave it out on the counted to dry out completely and save them in a ziploc) and when I have enough, this is what I make.
    I drizzle the carmel over it before it bakes and it works well too.

  4. Thank You Stacey!
    Those are the kind of modifications I need to turn this into a breakfast dish 🙂 I'm definitely going to try those adjustments for breakfast and then compare to the 'original' for a dessert dish. Two recipes in one!!

    Of course the buttermilk syrup will have to go on both!
    Thanks for your feedback, so helpful!

  5. I made C.A.B. P and Gak (slime) today for the very first time. The bread pudding was very good. It's pretty rich with the caramel sauce but still so good! It was deliciously washed down with a nice glass of milk to go with it!!! =)
    And my daughter loves playing with the slime! She even put it on the top of my son's (who is only 8 months old) hand, and he laughed! =) THANK YOU for such fun, cool and YUMMY recipes!! =) you are awesome! =)

  6. Holy cow, I saw this and knew we had to have it for breakfast this morning. It was so good I almost died. I have tried a bunch of breakfast type casseroles like this and they are not THAT amazing. THIS, was. I added extra apples and wow! BTW, HWFA I didn't have all the ingredients for this, namely the cream so I had to adjust. I used my homemade whole wheat bread, 5 whole eggs and 3 cups 1% milk. It probably doesn't taste as amazing, but it is still way good and pretty healthy that way. I figure this way is for breakfast and the original is for dessert!

  7. Okay, honestly, I've always been a bit skeptical about bread pudding. That just sounds weird! But this looks way too awesome not to try… yum!

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