Caramel sauce made from scratch is baked into this bread pudding gives a rich caramel flavor in every bite. Not to mention more can always be added on top.
It is funny how this recipe came about. I had made a caramel apple bread pudding before but the sauce was only on the top. Needless to say that made me a little frustrated when the last bites didn’t have that lovely caramel flavor.
Due to my frustration is decided to put the caramel sauce in the custard instead.
In this recipe
The caramel sauce is the star in this recipe and it is important to make a sauce with a strong caramel flavor. All of the sugar in this recipe will used for the sauce which will also tone down the sweetness a little.
Whenever making caramel sauce a little trick it to leave it alone. If the sugar is stirred it can seize and then you have to start all over again. When it starts turning brown let it get darker. The darker the caramel, to a certain point, the more intense the flavor. Lastly, and this is very important, take the caramel off of the heat before adding the cream. The reaction is very violent and you will need to keep stirring throughout.
When choosing an apple it is important to use crisp and firm baking apples like Honeycrisp, Jonagold, Braeburn, or Pink Lady. This will prevent your apples from becoming too soft and soggy. Getting that nice bite of apple is exactly what makes this recipe wonderful.
When using day old bread it important to let the bread have time to soak up the custard mixture. By doing so it will prevent the bread from being to dry and then having to what amounts to a sweet omelet on the bottom.
Caramel Apple Bread Pudding
Equipment
- 8 x 10" baking pan
- Heavy bottom sauce pan
- Silicon spatula
- Large bowl
- Whisk
Ingredients
- 6 cups challah bread day old, cubed
- 4 eggs
- 1 apple large. diced
- 1 cup sugar
- ½ cup heavy cream
- 1¾ cup milk whole
- 1 tsp apple pie spice
- 1 tsp vanilla
- 2 tbsp bourbon
- 6 tbsp water
Instructions
- Preheat oven to 350°F or gas mark 4.
Making the caramel
- Pour sugar in a pan with the water and bring to a boil. Do not stir the mixture and the sugar will brown.
- When the sugar has reached a deep caramel color remove from the heat and add the heavy cream. Whisk until the cream is completely incorporated and set aside.
Making the custard
- In a large bowl whisk the eggs and spices.
- Add the cream and then the caramel sauce and whisk until combined.
- Add the apples and bread. Toss to combine and allow the bread to soak for 15 minutes. Pour the bread mixture into the baking dish and bake for 30-45 min.
