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Preheat your oven to 350°F. Lightly grease an 8x8 inch (or similar sized) baking dish with butter.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the sliced apples, 1/4 cup light brown sugar, and 1/2 teaspoon ground cinnamon. Cook, stirring occasionally, until the apples are tender and lightly caramelized, about 8 to 10 minutes. Remove from heat.

Arrange half of the cubed bread evenly in the prepared baking dish. Scatter half of the caramelized apples over the bread. Repeat with the remaining bread and apples, creating layers.

In a large bowl, whisk together the large eggs, 1/2 cup granulated sugar, whole milk, heavy whipping cream, vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined and smooth.

Pour the egg mixture evenly over the bread and apples in the baking dish. Gently press down on the bread with a spatula or spoon to ensure all pieces are fully submerged in the custard. Let it sit for 15-20 minutes to allow the bread to soak up the custard (this is passive time, not included in step's estimated time).

Bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent the dish with aluminum foil.

While the bread pudding bakes, prepare the caramel sauce (if using): In a small, heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until the sugar dissolves and the mixture begins to boil. Continue cooking, swirling the pan occasionally, until the syrup turns a deep amber color (this usually takes 5-8 minutes).

Remove the caramel from heat and carefully whisk in 2 tablespoons unsalted butter until melted. Slowly pour in the warmed heavy whipping cream, whisking constantly (be cautious, as the mixture will bubble up vigorously). Stir in 1/8 teaspoon salt. Set aside to cool slightly; it will thicken as it cools.

Let the bread pudding cool for 10 to 15 minutes before serving. Drizzle with the homemade caramel sauce, if desired, or serve with a scoop of vanilla ice cream or a dollop of whipped cream.


Preheat your oven to 350°F. Lightly grease an 8x8 inch (or similar sized) baking dish with butter.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the sliced apples, 1/4 cup light brown sugar, and 1/2 teaspoon ground cinnamon. Cook, stirring occasionally, until the apples are tender and lightly caramelized, about 8 to 10 minutes. Remove from heat.

Arrange half of the cubed bread evenly in the prepared baking dish. Scatter half of the caramelized apples over the bread. Repeat with the remaining bread and apples, creating layers.

In a large bowl, whisk together the large eggs, 1/2 cup granulated sugar, whole milk, heavy whipping cream, vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined and smooth.

Pour the egg mixture evenly over the bread and apples in the baking dish. Gently press down on the bread with a spatula or spoon to ensure all pieces are fully submerged in the custard. Let it sit for 15-20 minutes to allow the bread to soak up the custard (this is passive time, not included in step's estimated time).

Bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent the dish with aluminum foil.

While the bread pudding bakes, prepare the caramel sauce (if using): In a small, heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until the sugar dissolves and the mixture begins to boil. Continue cooking, swirling the pan occasionally, until the syrup turns a deep amber color (this usually takes 5-8 minutes).

Remove the caramel from heat and carefully whisk in 2 tablespoons unsalted butter until melted. Slowly pour in the warmed heavy whipping cream, whisking constantly (be cautious, as the mixture will bubble up vigorously). Stir in 1/8 teaspoon salt. Set aside to cool slightly; it will thicken as it cools.

Let the bread pudding cool for 10 to 15 minutes before serving. Drizzle with the homemade caramel sauce, if desired, or serve with a scoop of vanilla ice cream or a dollop of whipped cream.
