Apple Bread Pudding

Oh my goodness this looks good, even after a month of not seeing or tasting it! I've been so busy I haven't posted much of anything. But, man I love bread pudding!

It's very easy to make. We had one bag of apples left in the freezer and most of them went into this recipe I found on Frugal Antics of a Harried Homemaker. I messed around with it a bit, and made a different caramel sauce that I use in my pies. Or, you can use my Brown Sugar Salted Caramel Sauce too.

Layering the apples and bread... I used a loaf of sliced cinnamon bread that I left uncovered on the counter overnight to dry out a bit. Sweet breads tend to hold moisture more, I think, so try it.

Then pour the egg mixture over top and you're ready to bake. How easy is that?!

I so love my cast iron pot with lid. It's so perfect for this kind of thing.

For me there is no bread pudding without a good sauce and rather than make the pudding part sweet, I used very little sugar so the caramel sauce added a lot of flavour.

I was tempted to add in some brandy or bourbon, but hubby is not a fan. Maybe next time...

This recipe is very generous, so I ended up bringing the leftovers to my in-laws, who ate them happily.


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Caramel Apple Bread Pudding

Adapted from Frugal Antics of a Harried Homemaker: http://wiseanticsoflife.blogspot.com/2011/10/caramel-apple-bread-pudding-improv.html

When I saw this recipe, I knew it would be good. Bread pudding made with delicious apples, and caramel sauce. Perfect!

1 loaf                                         sweet bread (such as cinnamon raisin, or challah), sliced and chunked

4                                                 apples, peeled, cored and chopped

2                                                 eggs

2 cups                                        milk

1/2 cup                                      butter, melted

1 tsp                                           vanilla

1/3 cup                                      agave nectar (or brown sugar)

1 tbsp                                         cinnamon

Caramel sauce:

1/2 cup                                     butter (salted)

3 tbsp                                        all-purpose flour

1 cup                                         packed brown sugar

1/4 cup                                     water

Layer the bread and apples alternately in an 8 to 10-cup baking dish with lid ending with bread.  Whisk the eggs in a bowl; add milk, butter, vanilla and sugar and vanilla, whisking until sugar is dissolved.  Pour over the bread mixture.

Cover with lid and bake for 1 hour at 350°F degrees.  Uncover and bake another 15 minutes to crisp. 

In the last 15 minutes of baking, prepare the sauce: In a saucepan, melt butter. Stir in flour to form paste. Add brown sugar, and water, bring to boil, stirring frequently. Reduce heat and simmer 5 minutes.

Serve over warm bread pudding.

Printable Caramel Apple Bread Pudding