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- 6 cups of day-old bread, cubed - 3 cups of whole milk - 1 cup of heavy cream - 1 cup of granulated sugar - 4 large eggs - 2 teaspoons of pure vanilla extract - 3 medium apples, peeled, cored, and diced - 1 teaspoon of ground cinnamon - 1/2 teaspoon of ground nutmeg - 1 cup of caramel sauce - 1/2 cup of chopped pecans (optional) - A pinch of salt I find that using brioche or challah gives the best texture. These breads soak up the custard well. They add a soft, rich flavor. You want bread that is a bit stale. Fresh bread will turn mushy. For a deeper taste, try adding chocolate chips or raisins. You can also add a splash of bourbon or rum for warmth. If you like spice, try adding a pinch of ginger or clove. Each of these options will bring a new twist to your dish. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray. This step helps to prevent sticking. Use a generous amount, as it ensures easy serving later. In a large mixing bowl, whisk together the following ingredients: - 3 cups of whole milk - 1 cup of heavy cream - 1 cup of granulated sugar - 4 large eggs - 2 teaspoons of pure vanilla extract - 1 teaspoon of ground cinnamon - 1/2 teaspoon of ground nutmeg - A pinch of salt Mix these until smooth. This custard will soak into the bread and create a soft, creamy texture. Take 6 cups of cubed day-old bread and gently fold it into the custard. Make sure each piece gets coated. Allow this mixture to sit for 10-15 minutes. This soaking time is key for flavor and texture. Once the bread is soaked, fold in 3 diced apples and, if you like, 1/2 cup of chopped pecans. Use Granny Smith or Honeycrisp apples for a tart flavor. This adds sweetness and crunch to the dish. Pour the soaked bread mixture into your prepared baking dish. Spread it out evenly. Drizzle half of the caramel sauce over the top. Bake for 45-55 minutes. The center should be firm, and the top will be golden and delicious. In a small saucepan, combine: - 1 cup of heavy cream - 1/2 cup of granulated sugar - 1 teaspoon of vanilla extract Heat this mixture over medium heat, stirring until the sugar dissolves. Cook for about 5-7 minutes until it thickens slightly. Remove from heat and let it cool for a few minutes. Cut the bread pudding into squares. Drizzle the remaining caramel sauce and a generous amount of vanilla sauce over each piece. For a special touch, sprinkle cinnamon and add fresh apple slices on top. A scoop of vanilla ice cream pairs perfectly with this warm dessert. Enjoy! - Use day-old bread. It absorbs the custard better. - Brioche or challah gives a soft and rich texture. - Soak the bread for 10-15 minutes. This helps it soak up the flavors. - Whisk the custard well to mix all the ingredients. - Add diced apples evenly to ensure every bite has fruit. - Drizzle caramel sauce on top before baking for extra sweetness. - Don’t skip the soaking step. Bread needs time to absorb. - Avoid using fresh bread. It won’t soak up enough custard. - Watch the baking time closely. Overbaking can dry it out. - Skip the salt at your own risk. It enhances all the flavors. - Don’t forget to let it cool slightly before serving. This helps it set. - Serve warm with a scoop of vanilla ice cream. - Drizzle extra caramel sauce over each piece. - Top with whipped cream for a light touch. - Garnish with fresh apple slices or a sprinkle of cinnamon. - Pair with a cup of coffee or tea for a cozy treat. {{image_4}} You can change the flavors in your caramel apple bread pudding to suit your taste. Here are some fun ideas: - Add raisins or dried cranberries for a chewy texture. - Swap apples for pears for a sweeter option. - Use cinnamon rolls instead of bread for a unique twist. - Add chocolate chips for a rich, decadent touch. - Sprinkle in some orange zest for a fresh burst of flavor. If you have dietary needs, you can easily modify this recipe: - Use gluten-free bread for a gluten-free option. - Substitute almond milk for whole milk and heavy cream for a lighter version. - Replace eggs with flaxseed meal mixed with water for a vegan recipe. - Use maple syrup instead of sugar for a natural sweetener. - Ensure your caramel sauce is dairy-free if needed. Serving your caramel apple bread pudding can be just as fun as making it: - Top each piece with a scoop of vanilla ice cream for a warm-cool combo. - Drizzle with whipped cream for a light, airy touch. - Serve it warm with a side of fresh fruit for added freshness. - Pair it with a cup of coffee or tea for a cozy dessert experience. - Garnish with a sprinkle of nuts or a dash of cinnamon for extra flair. To keep your caramel apple bread pudding fresh, let it cool completely first. Place it in an airtight container. You can store it in the fridge for up to five days. This way, you can enjoy a sweet treat whenever you like! When you’re ready to eat leftovers, preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish. Cover it with foil to keep it moist. Heat it for about 15-20 minutes. If you want, you can also microwave individual portions for 1-2 minutes on high. If you want to save some for later, you can freeze it. Cut the bread pudding into squares. Wrap each piece tightly in plastic wrap and then place it in a freezer bag. It can last for up to three months in the freezer. When you want to enjoy it, take it out and let it thaw in the fridge overnight. Then, reheat it as mentioned above for a delicious treat! Yes, you can use different types of apples. Granny Smith offers a tart flavor that contrasts well with the sweet sauce. Honeycrisp gives a nice crunch and sweetness. Other types like Fuji or Gala can work too. Just pick apples that hold their shape when cooked. Check the center of the bread pudding. It should feel firm, not jiggly. The top should turn a golden brown. You can also insert a knife in the center. If it comes out clean, your pudding is ready. Yes, you can prepare this recipe ahead of time. You can soak the bread and mix the custard a day before. Just cover it and store it in the fridge. Bake it fresh on the day you want to serve it for the best taste. Serve it warm with a drizzle of vanilla sauce. A scoop of vanilla ice cream adds creaminess. You can also top it with fresh apple slices or a sprinkle of cinnamon. These add lovely flavors and textures to the dish. This dessert lasts about 3 to 4 days in the fridge. Make sure to cover it well to keep it fresh. Reheat individual servings in the microwave or oven. It will still taste great even after a few days! This blog post covered the basics of making Caramel Apple Bread Pudding. We discussed essential ingredients, step-by-step instructions, and helpful tips. I shared serving suggestions, variations for different diets, and storage info. By following these guidelines, you can create your own delicious bread pudding. Remember, you can experiment and make it your own. Enjoy creating this dessert and sharing it with others!

Caramel Apple Bread Pudding with Vanilla Sauce

Indulge in the ultimate comfort dessert with this Caramel Apple Bread Pudding recipe! Featuring caramel-drizzled bread soaked in a creamy custard filled with juicy apples and a hint of spice, this dish is perfect for gatherings or cozy nights at home. Follow our simple instructions to create a warm, irresistible treat that will wow your family and friends. Click through to explore this delicious recipe and elevate your dessert game today!
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Ingredients
  

6 cups of day-old bread, cubed (brioche or challah recommended for best texture)

3 cups of whole milk

1 cup of heavy cream

1 cup of granulated sugar

4 large eggs

2 teaspoons of pure vanilla extract

3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work wonderfully)

1 teaspoon of ground cinnamon

1/2 teaspoon of ground nutmeg

1 cup of caramel sauce (can be store-bought or homemade)

1/2 cup of chopped pecans (optional, for added crunch)

A pinch of salt

Instructions
 

Preheat the oven: Set your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter or non-stick spray to prevent sticking.

    Whisk the custard: In a large mixing bowl, vigorously whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the mixture is completely smooth and well combined.

      Soak the bread: Gently fold the cubed day-old bread into the custard mixture, ensuring each piece is coated. Allow the mixture to sit for 10-15 minutes to let the bread absorb the delicious liquid.

        Incorporate the fruit and nuts: Once the bread has soaked, carefully fold in the diced apples and, if using, the chopped pecans until they are evenly dispersed throughout the mixture.

          Transfer to baking dish: Pour the bread mixture into the prepared baking dish, spreading it evenly. Drizzle half of the caramel sauce over the top for a sweet finish.

            Bake: Place the dish in the preheated oven and bake for approximately 45-55 minutes, or until the center is firm and the top has achieved a delightful golden color.

              Cool slightly: Once baked, remove the dish from the oven and allow it to cool for about 10 minutes as you prepare the vanilla sauce.

                Vanilla Sauce:

                  Make the sauce: In a small saucepan, combine 1 cup of heavy cream, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Heat over medium, stirring continuously until the sugar completely dissolves, and the sauce thickens slightly, approximately 5-7 minutes. Once thickened, remove from heat and let it cool for a few minutes.

                    Serve: Cut the bread pudding into generous squares and drizzle with the remaining caramel sauce and a luxurious amount of vanilla sauce over each piece to enhance the flavor.

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

                        - Presentation Tips: For an elegant touch, garnish each serving with a light sprinkle of cinnamon and a few fresh apple slices on top. To elevate the dessert experience, serve with a scoop of creamy vanilla ice cream. Enjoy the delightful interplay of warm bread pudding and cool ice cream!