Apple Caramel Bread Pudding

READY IN: 1hr 24mins
Recipe by Dragonfly AZ

Decadence! I make this as either a dessert, and dress it up with whipped cream, or as a special breakfast. Either way, you can't go wrong. Adapted from Marie's recipe for Caramel French Toast.

Top Review by KPeg4269

This recipe was just awful to make! I followed the recipe to the letter and first off, the caramel leaked all over my oven, burning and filling my house with a horrible burnt caramel stench. Secondly, when I "immediately turned out onto a serving platter" I narrowly escaped being horrendously scalded by burning hot caramel and the caramel spilled out all over my kitchen counter and floor, despite the pudding "testing as done." The mess left on the serving platter is not something I would ever want to serve to guests. Presentation would not pass muster at all. I can't speak to the flavor of the recipe - it could be the best tasting thing ever for all I know at this point - but it was messy, dangerous, and downright ugly so I don't think my guests would ever get to taste it. Glad I tested this BEFORE making it for dessert following Christmas dinner. I don't know if letting it cool in the pan for a while first would make a difference but since you pour the caramel all over the bottom of the pan, I would think that it would harden and make it next to impossible to remove. So I would NOT recommend making this!

Ingredients Nutrition


  1. Boil butter, brown sugar, and maple syrup over medium heat for one minute. Remove from heat and stir in vanilla.
  2. Pour into greased 9 x 13 baking pan.
  3. Evenly sprinkle apple pieces over caramel layer.
  4. Sprinkle cinnamon to taste over apples.
  5. Sprinkle 1-2 tsp cinnamon over bread cubes and mix together (optional step).
  6. Put bread cubes over apple layer. Make sure you use all the bread, cramming it in there tight--otherwise the bread pudding will not turn out as well.
  7. Mix remaining ingredients in a blender.
  8. Slowly pour the mixture over the bread cubes. It should be enough to completely saturate all the bread. If not, add enough half and half to the pan to accomplish this.
  9. Let sit for 20-30 minutes.
  10. At this point, you can cover the pan and refrigerate overnight.
  11. Bake at 350 for 45-50 minutes, or until nicely browned and a knife inserted in the bread pudding comes out clean.
  12. Immediately run a knife around the edges to loosen and turn out onto serving platter (I use a rimmed cookie sheet a little bigger than the cake pan) and serve warm. Be careful, the caramel on the bottom is very hot and liquid at this point.

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