Easy Apple Bread Pudding
This old-fashioned Easy Apple Bread Pudding recipe is a simple dessert, made with everyday ingredients! Made with brioche or challah bread, this bread pudding is soaked in a creamy vanilla custard packed with apples, cinnamon, pecans, whole milk, eggs and sugar, just like grandma would make it!
Servings: 12 Servings
Calories:
Ingredients
Apple Bread Pudding
- 1 16 ounce loaf challah, brioche or Italian bread or bread of choice (8 cups cubes)
- 5 large eggs
- 3 ½ cups Kemps Whole Milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 cups diced apples
- ½ cup pecans or walnuts
- ½ cup raisins optional
- 4 Tablespoons cinnamon sugar ¼ cup granulated sugar + 1 teaspoon cinnamon mixed together
Homemade Caramel Sauce (or you can use Store Bought Caramel
- ⅔ cup brown sugar
- ½ cup Kemps Heavy Whipping Cream
- ¼ cup butter
- Pinch or two of sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon liqueur like dark rum or whiskey optional
Instructions
How to Make Apple Bread Pudding
- Grease a 9x13 inch casserole pan.
- In a large bowl, add the Kemps Whole Milk, eggs, vanilla extract, cinnamon nutmeg and sugar and whisk together.
- Add chopped apples, pecans and chopped bread to mixture and mix so the mixture gets all through the bread.
- Pour the mixture into your prepared pan.
- Sprinkle top of bread pudding with the cinnamon-sugar mixture.
- Bake at 350°F for 35 to 45 minutes, until the liquid has set. The pudding is done when the custard is no longer runny or leaking from the top when you press down on the bread. Over baking will make the bread dry.
- Let bread pudding cool for 10 minutes before serving.
- Top bread pudding with some caramel sauce and a mega-scoop of Kemps Frozen Yogurt or Ice Cream to make it even more dreamy delish!
How to Make Homemade Caramel Sauce
- While the bread pudding is baking, to make caramel sauce, place your brown sugar, Kemps Heavy Cream, butter and salt in a saucepan and bring to a boil.
- Reduce heat to low and allow to simmer for 5 minutes to thicken.
- Remove from heat and stir in the vanilla extract and liqueur if desired.
Notes
Helpful Tips!
- You can let the bread soak anywhere from a few minutes while you are waiting for the oven to pre-heat to overnight in the fridge for the next day. If you do the latter, wait to add the apples and cinnamon sugar mixture on top, right before you bake the bread pudding.
- If bread pudding is browning too fast, cover dish with tin foil.
- If you have any leftover bread pudding, store it in a sealed container in the refrigerator. It will last for four to five days.