Best Caramel Apple Bread Pudding Recipes

APPLE BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE

Steps:

• Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
• Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
• Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
• Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
• Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.
• Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.
• Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
• Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.
• Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.
• Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.
• Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
• Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.
• Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
• Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

CARAMEL APPLE BREAD PUDDING

Steps:

• In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine bread cubes, apples, and raisins in a very large bowl.
• Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
• Pour bread pudding mixture into the prepared pan and smooth into an even layer.
• Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
• Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
• Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
• Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
• Serve sauce with bread pudding.

APPLE BREAD PUDDING WITH CARAMEL DESSERT SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
• In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
• Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
• Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
• In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE

Steps:

• 1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
• 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
• 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
• 4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
• 5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
• 6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.
• 7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE

Steps:

• Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl. Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard. Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving. Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.

CARAMEL APPLE CINNAMON ROLL BREAKFAST BREAD PUDDING

Steps:

• Heat oven to 375°F. Line 9-inch square or round pan with foil; spray bottom and sides with cooking spray.
• Open cinnamon rolls per instructions on cans. Cut each roll into 9 pieces. Arrange half of cut rolls in single layer in bottom of prepared pan. In medium bowl, whisk eggs, milk, vanilla, cinnamon and salt.
• In medium skillet over medium-low heat, melt butter. Add apples and brown sugar and stir to coat. Cook on low heat 8 to 10 minutes, stirring often, until apples are softened and mixture is caramelized.
• Pour and scatter half of apple mixture over cut rolls in pan. Top with remaining cut rolls and apple mixture. Pour milk mixture evenly over top. Drizzle 1 packet icing from cinnamon rolls over top.
• Bake 40 to 50 minutes until center of mixture is fully baked and set (cover lightly with foil if top begins to get too brown before finished baking). Cool 10 minutes. Spread or drizzle remaining icing packet over top, then drizzle caramel sauce over top. Serve warm or at room temperature.

APPLE- CARAMEL BREAD PUDDING

Steps:

• Place the baking rack in the center of the oven and heat to 350 degrees F.
• Butter a shallow 1 1/2-quart baking dish (11 by 7 by 1 1/2 inches), or spray generously with cooking spray.
• Cut the apples into 1/2-inch-thick slices. In a large bowl, mix together apples, lemon juice and cinnamon. Set aside.
• Melt the 1/4 cup of butter and 1/4 cup brown sugar in a 10- to 12-inch heavy skillet over medium-high heat. Stir in the apple mixture using a wooden or heat-resistant spatula and cook over same medium-high heat, stirring frequently until the apples are softened and begin to turn golden brown, about 10 to 15 minutes. Stir in the walnuts or dried fruit and transfer the mixture to a large bowl. Set aside to cool slightly, about 10 minutes.
• While the caramelized apple mixture is cooling, toast the bread on a baking sheet in the oven until crisp and the edges are just starting to color, about 6 to 8 minutes. Set aside on baking rack.
• Once the caramelized apple mixture is slightly cooled, gently and evenly spread half into the buttered baking dish. Add the toasted bread to the remaining apples in the bowl and stir to combine; then spoon the mixture into the baking dish.
• In a medium bowl combine the eggs, egg yolks, milk, remaining 1/4 cup of brown sugar, vanilla and nutmeg and whisk until the sugar is dissolved, about 2 minutes. Then pour evenly over the apple and bread mixture and let it sit for 10 minutes until the bread has absorbed the liquid.
• Bake until puffed and browned on the top and the custard is set, about 45 to 55 minutes. Serve hot, warm or chilled.

CARAMEL APPLE BREAD PUDDING

Steps:

• Heat oven to 325 degrees. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into 8 slices, then quarter each slice; set brioche aside.
• In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.
• Place 1 tablespoon sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread.
• Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with foil.
• Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.

BOBBY FLAY PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE AND VANILLA BEAN CREME ANGLAISE

Steps:

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APPLE AND CARAMEL BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 9-inch quiche dish or pie plate with cooking spray.
• In large bowl, mix all ingredients except bread, almonds and caramel topping with wire whisk until smooth. Fold in bread. Pour into quiche dish; sprinkle with almonds.
• Bake 30 to 35 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.

SPICED CARAMEL-APPLE BREAD PUDDING

Steps:

• Spray 10-inch skillet with cooking spray. Add apple and 1/4 teaspoon of the cinnamon; cook over medium-high heat 2 minutes or until apple is tender.
• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together apple mixture and bread cubes.
• In medium bowl, beat eggs, milk, apple cider, brown sugar, vanilla, nutmeg and remaining 1/4 teaspoon cinnamon with whisk. Pour over bread mixture in baking dish. Cover; refrigerate 1 hour.
• Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until top is crisp and golden brown. Serve warm with caramel sauce.

CARAMEL-APPLE BREAD PUDDING

Steps:

• Heat oven to 350°. Spray quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches, with cooking spray. Mix all ingredients except bread and caramel topping in large bowl with wire whisk until smooth. Fold in bread. Pour into quiche dish.
• Bake 40 to 45 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.

PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE

Steps:

• 1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish. 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool. 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. 4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon. 5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard. 6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving. 7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.

SPICED CARAMEL-APPLE BREAD PUDDING

Steps:

• Preparation 1. Sauté apple and 1/4 tsp. cinnamon in a lightly greased skillet over medium-high heat 2 minutes or until tender. Stir together bread and apple in an 11- x 7-inch baking dish coated with cooking spray. 2. Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmeg, and remaining 1/4 tsp. cinnamon; pour over bread mixture in baking dish. Cover and chill 1 hour. 3. Preheat oven to 350°. Bake bread mixture 45 to 50 minutes or until top is crisp and golden brown. Serve warm with Toasted Pecan-Caramel Sauce.

APPLE CARAMEL BREAD PUDDING

Steps:

• In a small saucepan, combine 1 cup brown sugar, butter, corn syrup and cinnamon; cook and stir 4-6 minutes over medium heat until blended. Pour into a greased 13x9-in. baking dish; top evenly with apples. Cool slightly., In a large bowl, whisk eggs, milk, vanilla, salt and remaining brown sugar until blended; stir in bread. Pour over apples. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 35-40 minutes or until bubbly and top is golden. Serve warm.

CARAMEL APPLE RAISIN BREAD PUDDING

Steps:

• Cook milk and caramels in medium saucepan on medium heat until caramels are completely melted, stirring frequently. Remove from heat. Whisk eggs in medium bowl until blended; gradually stir in caramel sauce.
• Toss bread cubes with apples in 2-qt. casserole sprayed with cooking spray. Add caramel mixture; stir gently to evenly moisten apples and bread. Refrigerate overnight.
• Heat oven to 350°F. Place casserole dish in shallow pan filled with 1-1/2 inches hot water. Bake 55 min. to 1 hour or until knife inserted in center comes out clean. Serve warm.

CARAMEL APPLE BREAD PUDDING - DIABETIC FRIENDLY

Steps:

• Heat oven to 375 degrees. Mix the sugar and cinnamon together. In a separate bowl whisk the milk, egg substitute, brown sugar, and vanilla. Arrange one half of the toasted bread in the bottom of a baking dish then sprinkle with half of the cinnamon & sugar mixture and half of the diced apples. Repeat with a second layer. Pour the milk mixture over top. Bake 40 - 50 minutes or until knife comes out clean. Serve warm, drizzling caramel topping over top of each serving.

LATE NIGHT CARAMEL APPLE BREAD PUDDING

Steps:

• 1. Preheat oven to 350. Lightly grease or spray a 9×13? baking dish with shortening or non-stick cooking spray.
• 2. 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).
• 3. Place the condensed milk into a microwaveable dish and put in half the caramels and microwave for 1 minute, then stir. Keep microwaving in 30 second intervals until all caramels are melted and blended smoothly with the condensed milk, make sure you add the whole bag of caramels to the milk. This process should take about 3 minutes.
• 4. When the egg/milk mixture has mostly soaked into the bread, dab the butter over the bread and drizzle half the caramel mixture over the top, place the baking dish in the preheated oven and bake for 40-50 minutes or until the center is set but not dry. It will have a slight jiggle to it. Remove from oven and allow to stand for 5 minutes.
• 5. Just before ready to serve, warm the caramel up again to thin it, about 18 seconds, and drizzle on top of each serving. Serve with vanilla ice cream to make a delicious desert! Enjoy.