Well all, fall is officially here, and I have been too busy to enjoy it so far (to say the least!) We have been moving to a new home, putting our “old house” on the market, preparing for a trip to Disneyland (in 3 days!) dealing with a sickie poo kiddo, and generally been running around like chickens with our heads cut off for the last few weeks.
But, my house is all unpacked, we are happily moved in, my kitchen is set up, and I’m ready to start celebrating fall in earnest. My brother just got engaged (another reason to celebrate!) and my soon-to-be sister-in-law pinned this recipe and I just had to try it. What better way to start off my fall baking than with a delicious caramel apple bread pudding?
If you’ve never had bread pudding before, do yourself a favor and start with this one. It is one of those desserts that is SO easy to make, and so rich and creamy and beautiful and impressive. It is one of my mom’s very favorite desserts. I guess I should take her some of this!
This one is layered with apples and cinnamon and caramel sauce. It’s pretty amazing.
Recipe slightly adapted from What’s Cooking Love
- 6 cups cubed bread (I used a loaf of french bread)
- 2 cups milk (I used whole milk)
- 4 eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 1 1/2 cups apple pie filling (canned, or even better- make your own!)
- 1/2 cup caramel ice cream sauce
- Preheat the oven to 350 degrees.
- In a medium sized bowl whisk together the milk, eggs, sugar, and vanilla until combined.
- Chop up the apples contained in the 1 1/2 cups of apple pie filling into smaller pieces. Then add the apple pie filling into the milk and egg mixture.
- Place the bread crumbs in a large bowl and pour the milk and apple mixture on top of the bread. Fold the ingredients together making sure to moisten all of the bread. Allow the bread mixture to stand for 10 minutes.
- Pour half of the bread mixture into a greased 8×8 baking dish. Press the bread to form an even layer. Spread half of the caramel sauce on top of the bread layer. Then pour the other half of the bread mixture on top of the salted caramel sauce and press into an even layer. Spread the remaining salted caramel sauce on top.
- Bake for 45-50 minutes or until the bread pudding is set. Let the pudding cool for at least 20 minutes before serving. If it will not be served right away, refrigerate until ready to serve. It can then be served cold or heated up. If desired, serve with additional caramel sauce on top.