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Apple Bread Pudding with Caramel Sauce

 Apple Bread Pudding with Caramel Sauce
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
16 ServingsPrep: 50 min. Bake: 40 min.


  • 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 McCormick® Pure 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 McCormick® Pure 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

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Apple Bread Pudding with Caramel Sauce (continued)


  • 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.
  • 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.
  • 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.
  • 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).
Nutritional Facts: 1 serving equals 606 calories, 27 g fat (15 g saturated fat), 149 mg cholesterol, 312 mg sodium, 87 g carbohydrate, 2 g fiber, 8 g protein.