Caramel Apple Bread Pudding Recipe

Reviewed on Nov. 14, 2012 by The Gunk

I made this dessert this past Saturday for a family get-together and followed the recipe exactly except that I used three finely diced gala apples (instead of the 1/2 cup called for). I made it again for my Red Hat chapter meeting yesterday and made some changes: I added about 1/2 cup of raisins, 1/2 teaspoon ground allspice, larger chunks of apples (used an apple slicer then sliced each wedge) but still used 3 gala apples. Both groups loved it. In both cases, I made it ahead of time, then put in refrigerator until about 45 minutes before we wanted to serve it. Regarding the Egg Substitute: it is available in a liquid form and in a dry form. The first time I made it, I only had the dry form in my cupboard and it wasn't clear in the recipe which form to use. I assumed the recipe was calling for 1/2 cup of liquid egg substitute and that 1/2 cup was equal to two eggs, then mixed the appropriate amount of dry egg substitute with water to equal two eggs. It worked perfectly.

Reviewed on Nov. 11, 2012 by carolp56

I made this tonite and followed the recipe as written. My whole family really liked it. It was easy to make and very tasty.

Reviewed on Nov. 08, 2012 by Diainok

this was very easy to make and everyone raved about it. Do not leave off the cool whip or whipped cream

Reviewed on Nov. 08, 2012 by rubywhite

This recipe is easy and delicious, even my grandchildren loved it

Reviewed on Nov. 08, 2012 by tawise

I made doubled the apples, used French bread and it was great! My husband is not a bread pudding fan, but he loved it . Will definitely make it again.

Reviewed on Nov. 08, 2012 by GmaPatc

I loved this recipe. I will make it again.

Reviewed on Nov. 08, 2012 by lorrielu

I made this last week...I took it to my 87yr.old Mom's house, her neighbor was there...they both loved it...all I could hear was 'mmmmm--mmmm' the whole time those little old ladies ate this...both had not had bread pudding since their Momma's made it for them...of course mine did not have raisins in it...maybe next time. Great, Easy recipe! Oh...I liked it too...delish!

Reviewed on Nov. 04, 2012 by klalsip

Great recipe! Two suggestions: ADD pecans - the salt & crunch just sent it over the edge, and use a thick french or italian bread. I used some plain white bread and it took over an hour+ to finish baking. Used sugar free caramel.

Reviewed on Nov. 02, 2012 by cliffnada

I made this alot last winter - its was absolutely YUMMMM!!! - forgot about it - will be making it again this winter:):):)

Reviewed on Nov. 02, 2012 by cboggs

This recipe looks delicious, and I would like to try it. What kind of bread works best?

Reviewed on Nov. 01, 2012 by shakeira

Awesome recipe!!!

Reviewed on Nov. 01, 2012 by saucywitch

I used a can of apple pie filling plus one apple, two eggs, evap milk plus water to make one cup. Delicious w/whipped cream.

Reviewed on Nov. 01, 2012 by zrada

i made this for our church ladies aid they all thought it was great i use i egg and 1/2 cup of substitue it work just as well thanks

Reviewed on Oct. 11, 2012 by beksand

Wow! This was fabulous!! I had left over yeast rolls that were more dense, and I made it with those and baked it in a deep dish pie plate. It was a huge hit with my husband and five boys! Definitely recommend trying it!!

Reviewed on Oct. 02, 2012 by beegee57

very good! fixed it as a dessert for my husband and dinner guests. everyone loved it.

Reviewed on Oct. 01, 2012 by coramdeo519

I doubled it and used 3 medium-sized apples, and more cinnamon. We love this recipe.

Reviewed on Sep. 09, 2012 by TeresaWitt

So easy and SO yummy! Definitely a keeper.

Reviewed on Jun. 06, 2012 by HOGWriter

Tossed in 1/4 C (or more) raisins and adjusted seasonings (heaping t. cinnamon, 1/8 t. each of cloves, nutmeg and mace.) I really like graciemom's idea with the brandy, and can't wait to add a swish of that on the next go-around. This recipe was so good, we didn't even bother with the caramel.

Reviewed on Jan. 24, 2012 by patchat

Yummy! It was so good, there wasn't a crumb left. Delicious with ice cream on it. Takes me back to my grandmothers kitchen.

Reviewed on Dec. 24, 2011 by jlcobb1

Made this for Thanksgiving and it was a big hit! Only change that I am making the second time around is to add more apple.

Reviewed on Nov. 30, 2011 by mamasmith1

Made this the week before thanksgiving, husband loved it, and he is picky, but loves bread pudding, came in from hunting today and said, "you can make another batch of that apple bread pudding again", did I say he loved it - he did. This time I am going to alter it and add pumpkin for the apple sauce and see what happens, I too used 2 eggs instead of egg substitutes and it was perfect, will let you know how the pumpkin goes......

Reviewed on Nov. 21, 2011 by lurky27

Used 2 eggs (instead of egg substitute) and doubled the cinnamon and apple. A keeper!

~ Theresa

Reviewed on Feb. 04, 2011 by graciemom

Delish!!! Am making it the second time--first time with day old sourdough, today left over Monkey Bread. Also have added 1 cup raisins plumped in hot water with a little added brandy (can use extract if you wish) and about 1/2 c. coarsely chopped walnuts. To save on sugar content due to diabetes in spouse/guests, I used unsweetened applesauce and 1/4 c. Splenda brown. The sugar-free caramel topping is still a little too sweet so it is optional for us. Will definitely be a go-to dessert in future!!

Reviewed on Nov. 20, 2010 by minaayindra

Easy to make and my family loved it! It was gone within minutes and I felt like I hardly worked at all to put it together... what a great surprise!

Reviewed on Nov. 08, 2010 by niftykitty

My 4 year old Grandson helped me make this he said "we did good" when he ate it !

Reviewed on Nov. 06, 2010 by sweetpopcorn01

Awesome! Everyone loved this and wanted more.

Reviewed on Oct. 01, 2010 by redlildevil

doubled and made everything fattening and it was very good lol will make again very soon

Reviewed on Oct. 07, 2009 by xmascarol

Took it to a church dinner for our pastor and it received rave reviews!

Reviewed on Oct. 03, 2009 by klalsip

This was wonderful! I even found sugar free/fat free caramel sauce & it was tasty! Family absolutely loved it! I don't like apples, so next time I think I'll put the apples in the microwave to par cook them first.

Reviewed on Sep. 29, 2009 by jewelb

I made the apple caramel bread pudding for a luncheon at my place. I servied it to friends and they loved. I kept nibbling the pudding because is was so good. The leftovers were great also. Julia

Reviewed on Sep. 28, 2009 by ttkoebel

Any recipie with apple and caramel to me is a bit of heaven. I don't like wipped topping however so I used vanilla ice cream instead. Fantastic!

ttkoebel

Reviewed on Sep. 26, 2009 by sheryl12

Excellent recipe! Just for a change I poked holes in the cake after baking and poured the sauce right on the cake! Super delicious!

sheryl

Reviewed on Sep. 25, 2009 by janicespearson

I had put out about 7 pieces of bread the night before to dry out.I used 2 apples.It was very easy & a great fall dessert.I drizzled the carmel on top of the whipped topping to make it pretty & tasty. I would surely make it again, but it only made about 4-5 servings instead of 8.

Reviewed on Sep. 25, 2009 by neomom

YUMMY - I will make this again!

Reviewed on Sep. 24, 2009 by nancye49

A really good recipe. Didn't have any day old bread so I bought a loaf of French and diced it up. Zaped for a couple of min. in microwave to remove the moisture. Worked out great. Next time will double the recipe. Nancy

Reviewed on Sep. 24, 2009 by socrmom92

I tried day-old French bread and the consistency was very good.

Reviewed on Sep. 24, 2009 by socrmom92

Easy to make, easy to bake and tastes delicious. Got several compliments when I tried it out with a small group. Can't ask for much more than that!

Reviewed on Sep. 24, 2009 by Janikins_MS

If using eggs instead of egg substitute, how many would I use?

Reviewed on Sep. 24, 2009 by gunate@msn.com

This desert is delicious BUT toooooooo sweet!

Reviewed on Sep. 24, 2009 by jane hill

Re: Caramel Apple Bread Pudding

This was very simple to make and it was something my husband really enjoyed as he loves most all kinds of bread pudding. I will definitely make again and possibly try a different type bread.

sunshine

Reviewed on Sep. 24, 2009 by powston

Absolutely Delicious! Neither of my daughters, ages 15 and 13, had ever tasted homemade bread pudding but they are now huge fans! My 13-year-old doesn't even like apples but loved this dessert! Will make this again and again, definitely a new family favorite!

Reviewed on Sep. 24, 2009 by trtaliaferro

I did not think it was very good, don't plan on making it again but if i did I would use a heavier bread like french. the sandwich bread made it way too mushy.

Reviewed on Sep. 24, 2009 by ikn0wh1m

Haven't tried it yet, but this looks absolutely amazing!!!

Reviewed on Sep. 24, 2009 by cshattuck

I made this last night - GREAT. I used "Splenda" brown sugar, and "lite" applesauce, thus cutting the calories and sodium more

Reviewed on Sep. 24, 2009 by bethar

This had a very nice flavor although the texture of bread pudding is not my favorite. My husband and I have decided that it would make a wonderful fall "brunch" dish (served warm). Thanks for sharing.

Reviewed on Sep. 24, 2009 by andygonzo

It was very good. but next time I will use a sturdier bread. I used white sandwich bread this time and the consistency was kind of mushy.

Reviewed on Sep. 24, 2009 by misspk

Not as heavy as typical bread pudding and very quick to make. The caramel sauce made it taste very rich. The suggestion of adding raisins sounds great. I'll try that next time!

Reviewed on Sep. 23, 2009 by love to bake

I made this and it was good and moist. I didn't have unsweetened applesauce so I used sweetened applesauce and just added less brown sugar.

Reviewed on Sep. 22, 2009 by suesmith

This recipe is great,I think I will cut down on the sugar next time.I also added raisins.

Reviewed on Sep. 22, 2009 by justmelane

Thanks for the egg substitute to egg conversion.

Reviewed on Sep. 18, 2009 by peppermintpat

On another site it says 1/4 cup of egg substitute is equal to 1 large egg, using that I would use two large whole eggs

Patricia

Reviewed on Sep. 18, 2009 by Igrammy

What would be the equivalent of 1/2 cup egg substitute using regular eggs? Is there a standard substitution amount when using regular eggs?

Grammy W.

Reviewed on Sep. 17, 2009 by Reesikid

You can cut down on the sugar even further if you substitute sugar free caramel topping. I use it and you can't tell the difference. Brown sugar actually doesn't have very many grams of sugar in it.

Reviewed on Sep. 17, 2009 by topaz

Re:Carol Jackson,

You could always use brown sugar substitute to cut the calories for those on a low sugar or diabetic diet. I always use is when brown sugar is called for in a recipe.

Florence McM

Florence McM

Reviewed on Sep. 17, 2009 by Carol Jackson

The amount of sugar is not listed in the nutrition information. Is this a deliberate omission? I would like to know how much there is.

Reviewed on Sep. 17, 2009 by Rasberry

I would use 1/2 cup of eggs (broken into a measuring cup)

so that it is the same liquid

measure. I have done this with

other recipes. Judy

Reviewed on Sep. 17, 2009 by Rasberry

I would use 1/2 cup of eggs (broken into a measuring cup)

so that it is the same liquid

measure. I have done this with

other recipes. Judy

Reviewed on Sep. 17, 2009 by Rasberry

I would use 1/2 cup of eggs (broken into a measuring cup)

so that it is the same liquid

measure. I have done this with

other recipes. Judy

Reviewed on Sep. 17, 2009 by Lwstn

Shariann: I don't see why you can't use real eggs. Remember this recipe is low-fat so that's why it calls for egg substitute.

Reviewed on Sep. 17, 2009 by SHARIANN

I usually don't have the Egg Beaters (egg substitute) available. Could I use 1 real egg? Thanks.

Reviewed on Sep. 17, 2009 by SHARIANN

I usually don't have the Egg Beaters (egg substitute) available. Could I use 1 real egg? Thanks.

Reviewed on Sep. 17, 2009 by Lin3t

Is there any particular type of bread that should be used???

Thanks for your help!

Reviewed on Sep. 17, 2009 by diannecox

1/2 cup of apple is not much for 8 people. Can that be right?

Reviewed on Dec. 16, 2008 by Heart2Hand

Substitute one egg for each 1/4 cup egg substitute. So for this recipe it would be two eggs! Hope that helps!

Happy Day!

Heart

Reviewed on Dec. 16, 2008 by mwestern

I'm not crazy about egg sub. How much real egg do you use?

Mary

Reviewed on Dec. 16, 2008 by lindadelaire

Reviewed on Oct. 28, 2008 by travelin_trina