Apple Bread Pudding with Caramel Sauce Recipe
Apple Bread Pudding with Caramel Sauce Recipe photo by Taste of Home

Apple Bread Pudding with Caramel Sauce Recipe

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This recipe has been in my life for a long time. It's one of those old recipes that you can't remember where you found it, but you're sure glad you did! It's a family fave and always on my buffet when I put together a brunch. It's also special enough for dinner dessert. — Cleo Gonske, Redding, California
TOTAL TIME: Prep: 50 min. Bake: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 50 min. Bake: 40 min.
MAKES: 16 servings


  • 3/4 cup butter, cubed
  • 4 cups chopped peeled tart apples (about 4 medium)
  • 2 cups sugar
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 6 eggs
  • 2-1/2 cups 2% milk
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 1 cup heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • Dash ground nutmeg
  • 1 loaf (1 pound) French bread, cut into 1-inch cubes
  • 1 cup sugar
  • 1/4 cup water
  • 1 cup heavy whipping cream
  • 2 tablespoons butter

Nutritional Facts

1 serving: 606 calories, 27g fat (15g saturated fat), 149mg cholesterol, 312mg sodium, 87g carbohydrate (68g sugars, 2g fiber), 8g protein


  1. Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla.
  2. For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean.
  3. For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute.
  4. Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding. Yield: 16 servings (1-3/4 cups sauce).
Originally published as Apple Bread Pudding with Caramel Sauce in Taste of Home September/October 2013

Reviews for Apple Bread Pudding with Caramel Sauce

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Reviewed Jan. 29, 2015

"I substituted 1 cup pecans for the raisins and walnuts. And used frozen apples from my tree. amazing!"

Reviewed Feb. 5, 2014

"I was so disappointed in this bread pudding. It is so sweet, way too much sugar. I should have known better. Now I have a whole dish of bread pudding that we can't eat."

Reviewed Nov. 30, 2013

""Your bread pudding is to die for!"...."This is the best bread pudding I've ever had" are just 2 of the compliments I received after fixing this for our Thanksgiving buffet. I've been asked to bring this to our Christmas Eve buffet as well! The caramel sauce seemed more like a vanilla flavor than caramel but it was still delicious. This one goes in my keeper file. Thanks so much for sharing it with us."

Reviewed Nov. 21, 2013

"So good! Will definitely make this again! Didn't have any raisins so I left them out but it was still so yummy!"

Reviewed Oct. 26, 2013

"Delicious. I will definitely make this again and again. I did substitute the raisins for dried cherries because that is what I had on hand and I also used Splenda Blend instead of regular white sugar. I also made the caramel sauce with Splenda Brown Sugar Blend since my Dad and two sisters are diabetics."

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