Caramel Apple Bread Pudding

In honor of today (October 14, 2014) being National Dessert Day, I’m proud and pleased to be sharing my recipe for Caramel Apple Bread Pudding with you. It’s warm and gooey, sweet and sticky, rich and decadent, and tart and tangy. What’s not to love?

Another thing I love about this dessert is that it’s totally customizable to what you love. If you love raisins…add them. Nuts?…go for it! Pears instead of apples…Why not?! Plus, if you really want to walk on the wild side, why not crush up some of your favorite candy bars (I’m partial to Butterfingers) and add them in with the apples. Oh yeah, baby! *note to self*… Next time for sure 🙂

Place the cubed bread into a 8″ x 8″ baking dish. Add the apple chunks over top. Mix together the eggs, apple cider, butter and seasonings. Pour the mixture over the bread and apples. Cover and bake.

Unwrap and microwave the caramels along with a little bit of cream. Pour the caramel sauce over the bread pudding and then return to the oven for approximately 10 minutes.

You’re going to think you’ve died and gone to heaven when you smell this baking in the oven…And, when you take you’re first bite, you’ll know it for a fact!

CARAMEL APPLE BREAD PUDDING    {PRINT THIS RECIPE}
Servings: 8-10         Prep Time:  15 minutes         Bake Time: 60 minutes

8-10 thick slices of Italian bread, cut into cubes
1 Granny Smith apple, peeled and cut into bite-sized chunks
4 tablespoons butter, melted
5 eggs, beaten
1 cup apple cider
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1 package caramels (11 ounces)
2 tablespoons heavy cream

-Preheat oven to 350 degrees.
-Prepare an 8″ x 8″ baking dish by spraying it with baking spray. Place the bread cubes into the baking dish. Top with the apples.
-In a medium sized bowl, whisk together the butter, eggs, apple cider, cinnamon, vanilla, nutmeg and salt. Pour the egg mixture evenly over the bread and apples.
-Cover the dish with aluminum foil (making sure you’ve poked an air vent) and bake in a preheated oven for 50 minutes.
-In a medium sized microwave bowl, melt the caramels and cream, on medium heat to reach a pouring consistently.
-Pour the caramel sauce over the bread pudding and return it to the oven, uncovered, for an additional 10 minutes.
-Allow to cool for at least 30 minutes and then serve warm.

Oh, and I wish I would have thought of it sooner…a little sprinkling of sea salt over the top, just before serving would be the bee’s knees.

Speaking of the “Bee’s Knees”…how about this for a fun custom mug a client requested I paint for her brother, the bee keeper? Pretty cute, don’t you think? Oh honey, I’m home! LOL