The Autumn Favourite Sticky Salted Caramel Apple Bread Pudding

Sticky Salted Caramel Apple Bread Pudding

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Preparation time:25 Mins

Cooking time:50 Mins

Servings:8 servings

Ingredients:

• 1 loaf (approx. 450g / 1 lb) Day-old Brioche or Challah bread, cut into 3cm cubes
• 30 g (2 Tbsp) Unsalted butter, melted (for greasing the dish)
• 2 large (approx. 350g) Firm, tart apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced
• 30 g (2 Tbsp) Unsalted butter (for apples)
• 15 g (1 Tbsp) Granulated sugar (for apples)
• 5 ml (1 tsp) Ground Cinnamon
• 5 ml (1/2 tsp) Vanilla extract (for apples)
• 6 large Eggs (at room temperature)
• 1 large Egg yolk
• 500 ml (2 cups) Heavy cream
• 250 ml (1 cup) Whole milk
• 150 g (3/4 cup) Granulated sugar (for custard)
• 5 ml (1 tsp) Vanilla extract (for custard)
• A pinch Freshly grated Nutmeg and Salt
• 200 g (1 cup) Granulated sugar (for caramel)
• 60 ml (1/4 cup) Water
• 120 ml (1/2 cup) Heavy cream (warmed slightly, for caramel)
• 60 g (4 Tbsp) Unsalted butter, cut into small cubes (for caramel)
• 5 ml (1 tsp) Flaky sea salt (e.g., Maldon)

Instructions:

• Prep the Dish and Oven: Preheat oven to 175°C (350°F). Grease a 9x13 inch baking dish generously with melted butter.
• Make the Salted Caramel: Combine 200g sugar and water in a medium saucepan over medium heat. Cook until the mixture turns a deep, rich amber colour (about 8–10 minutes), swirling the pan gently but not stirring.
• Finish the Caramel: Remove the pan from the heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in the 60g butter and sea salt until smooth. Set aside and reserve about 1/3 of the sauce for drizzling later.
• Sauté the Apples: In a skillet, melt 30g butter. Add diced apples, 15g sugar, and cinnamon. Sauté for 5–7 minutes until the apples are tender-crisp. Remove from heat and stir in the vanilla extract.
• Make the Custard: In a large bowl, whisk together the eggs, egg yolk, cream, milk, 150g sugar, vanilla, nutmeg, and salt until homogenous. Do not over-whisk.
• Combine Caramel and Custard: Slowly whisk two-thirds of the prepared caramel sauce into the custard mixture.
• Assemble the Pudding: Place the cubed bread into the prepared baking dish. Scatter the sautéed apples evenly over the bread.
• Soak: Pour the custard mixture slowly over the bread and apples, ensuring every piece is thoroughly saturated. Press the bread gently to submerge. Allow the pudding to soak at room temperature for a minimum of 30 minutes.
• Bake Prep: Place the baking dish into a deep roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (this is the water bath method, recommended for texture).
• Bake: Bake for 45–50 minutes, until the top is golden brown and puffy, and the center is slightly wobbly (internal temperature 85°C / 185°F).
• Rest and Serve: Remove from the oven and the water bath. Allow the bread pudding to rest for 10–15 minutes. Re-warm the reserved caramel sauce slightly and drizzle generously over the warm pudding just before serving.

Nutrition Facts

Calories:981 kcal

Protein:9.2 g

Fat:51.4 g

Carbs:57.9 g

Fiber:7.0 g

Sugar:0.0 g

Sodium:126 mg

Recipe Info

Category:Dessert

Cuisine:American

Elevating Comfort: Why This Caramel Apple Bread Pudding is an Autumn Must-Make

There is simply no dessert that captures the spirit of a crisp autumn evening quite like a truly spectacular bread pudding. While simple versions offer straightforward comfort, this particular Caramel Apple Bread Pudding elevates the experience entirely, transforming a classic diner staple into a show-stopping, sophisticated holiday dessert. Think of it as the ultimate mashup: the familiar warmth of Apple Pie Bread Pudding combined with the rich depth of sticky toffee pudding, all drenched in a luxurious, salted caramel bath. This is not just a dessert; it’s an event, providing a buttery, velvety interior contrasted beautifully by a sticky, slightly chewy crust. It’s comforting, deeply aromatic, and guaranteed to earn you rave reviews.

From Simple Brioche to Decadent Delight

The foundation of any Best Bread Pudding Recipe lies in the bread you choose and the quality of the soaking custard. We ditch traditional white bread in favor of thick cubes of day-old brioche or challah (about 450g), which provides unparalleled richness thanks to its high butter and egg content. This loaf is sturdy enough to hold its structure through the soaking process yet soft enough to absorb the rich custard blend. Our custard base is a decadent mix of heavy cream (500ml), whole milk (250ml), six whole eggs plus an extra yolk for supreme richness, and a hint of vanilla and freshly grated nutmeg. The goal is to achieve a texture that is light and pudding-like, not dense or rubbery, making the quality of these dairy components essential.

What Makes Our Salted Caramel Sauce Unique?

The signature element that pushes this from a great dessert to an unforgettable Caramel Apple Pudding is the homemade salted caramel. Unlike many recipes that simply warm up pre-made sauce, we create a deep, amber-colored caramel from scratch using granulated sugar and water. The key is allowing the sugar to fully crystallize and melt without stirring, achieving a complex, slightly smoky depth. We then carefully whisk in warm heavy cream and cold butter, finishing with flaky sea salt. This salt is crucial; it balances the overwhelming sweetness of the apples and custard. Importantly, we utilize this sauce twice: two-thirds is whisked directly into the custard base to infuse every molecule of the pudding with caramel flavor, while the remaining third is reserved for that final, glorious drizzle on top.

A Snapshot of the Recipe Success

We recognize that the idea of making caramel can sound intimidating, but rest assured, the resulting caramel apple bread pudding recipe is classified as medium difficulty, primarily due to the need for careful attention during the caramel phase. The active preparation time is just 25 minutes, but you must factor in a critical 30-minute soaking period for the bread to fully absorb the liquid, followed by 45– 50 minutes of baking. The overall total time is a reasonable one hour and forty minutes, resulting in eight generous servings. Given the sheer depth of flavor and texture achieved, this modest time investment yields a tremendous culinary payoff.

Gathering Your Autumn Provisions: Essential Ingredients and Tools

A successful recipe hinges entirely on careful ingredient selection. While improvisation is fun, for a dish as balanced as this Apple Bread Pudding , precision matters.

Choosing the Perfect Loaf: Stale Bread vs. Fresh Brioche

The absolute most important choice you will make is the bread base. You need approximately 450g of bread. We specifically recommend day-old brioche or challah because their density and fat content prevent them from collapsing under the weight of the rich custard. If your bread is fresh, cut it into 3cm cubes and lightly toast it in the oven for a few minutes to drive out excess moisture. Never use soft, sliced sandwich bread, which will dissolve and create a gluey texture rather than the desirable velvety interior of a proper bread pudding.

Selecting Tart Apples for Optimal Flavor Balance

To ensure the dish maintains a balanced complexity against the intense sweetness of the salted caramel and rich custard, choose a firm, tart apple variety. Granny Smith or Honeycrisp are ideal candidates. You will need about 350g (two large apples), peeled, cored, and diced. These are briefly sautéed with butter, granulated sugar, and ground cinnamon before being folded into the bread base. This pre-cooking step is non-negotiable, guaranteeing the apples are tender rather than crunchy, and preventing them from releasing excess moisture that could dilute the custard during baking.

Must-Have Baking Equipment for Bread Pudding

While many home cooks already possess the necessary basics, a couple of key items will ensure the perfect texture. You will need a standard 9x13 inch (23x33 cm) ceramic or glass baking dish, greased thoroughly with melted butter. For achieving the softest, silkiest custard—a hallmark of an elite bread pudding—a deep roasting tray is essential for employing a water bath (Bain-marie). On top of that,, an instant-read thermometer is highly recommended: the pudding is perfectly done when the internal temperature registers 85° C ( 185° F).

Ingredient Substitution Suggestions

This recipe is robust, allowing for several smart substitutions if necessary. If brioche is unavailable, crusty sourdough works well, offering a slightly more acidic counterpoint to the caramel. For those requiring a dairy-free option, the heavy cream can be swapped for full-fat canned coconut milk, and the whole milk for creamy oat milk. Should you be short on time or wary of the caramel-making process, a high-quality, gourmet jar of pre-made salted caramel can be used; simply warm it up and utilize it according to the specified amounts for the custard and the topping.

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Crafting Your Caramel Apple Bread Pudding: Step-by-Step Execution

Creating this beautiful dish involves breaking the process down into several manageable stages: the apples, the caramel, the custard, and the crucial soaking time.

Preparing the Warm Cinnamon-Kissed Apple Layer

The first major component is the spiced apple filling. In a medium skillet, melt 30g of unsalted butter before adding your diced apples, 15g of granulated sugar, and the cinnamon. Sautéing them for approximately five to seven minutes achieves a crucial "tender-crisp" texture. They should soften slightly but retain their shape. This step not only concentrates their flavor but ensures they do not release significant moisture into the custard later. Once off the heat, stir in a teaspoon of vanilla extract. Scatter this fragrant, warm apple mixture evenly over the cubed bread in your prepared baking dish.

Mixing the Rich Custard Base

Next, focus on the custard. In a large mixing bowl, gently whisk together the six large eggs, the extra egg yolk, heavy cream, milk, remaining sugar, vanilla, nutmeg, and a pinch of salt. It is imperative to whisk just until the mixture is homogenous; over-whisking incorporates too much air, which can lead to a frothy or uneven bake. Once the basic custard is prepared, slowly incorporate two-thirds of the freshly prepared deep amber caramel sauce into the mixture, ensuring it dissolves completely, enriching the entire custard with deep, buttery notes.

Achieving Ideal Soak Time and Oven Temperature

Once assembled—with the caramel-infused custard poured slowly over the bread and apples—the soaking phase begins. This 30-minute minimum soak time at room temperature is non-negotiable. If you rush this step, the interior cubes of bread will remain dry, resulting in an unpleasant, crunchy centre. Press the bread gently to ensure saturation. When ready to bake, preheat the oven to 175° C ( 350° F). For a professional, silky result, place the baking dish inside a deeper roasting pan and fill the outer pan halfway with hot water. This water bath buffers the heat, allowing the Apple Bread Pudding to cook evenly and achieve that highly desirable, wobbly centre without developing dry, tough edges.

The Final Flourish: Making the Deep, Sticky Caramel Topping

The execution of the topping starts parallel to the assembly. For the caramel, combine 200g of sugar and 60ml of water in a saucepan over medium heat. Resist the urge to stir; simply swirl the pan until the liquid progresses from clear to a pale gold, and finally to a deep amber hue. Quickly remove it from the heat and carefully whisk in the slightly warmed cream and the small cubes of butter, followed by the flaky sea salt. After removing the fully baked pudding from the oven and letting it rest, slightly re-warm the final one-third of this sticky, luxurious caramel sauce. Drizzle this generously over the surface just before serving to create a rich glaze that solidifies the status of this recipe as the ultimate Apple Bread Pudding Recipe .

Expert Tips, Storage, and Serving Suggestions

Can This Bread Pudding Be Prepared the Night Before?

Absolutely. The ability to prepare this dish in advance makes it an ideal choice for entertaining. You can fully assemble the bread, apples, and custard in the baking dish and cover it tightly, placing it in the refrigerator for up to 12 hours. The long soak only improves the texture. When ready to cook, simply take it out of the fridge about 30 minutes prior to baking to take the chill off. However, always reserve the final caramel topping until the moment of serving, as caramel is best applied warm and glistening.

Troubleshooting Common Bread Pudding Issues (e.g., soggy bottom, dry top)

Two common pitfalls plague novice bakers of this dessert: a soggy bottom and a dry, tough top. A soggy bottom is almost always a sign of either skipping the pre-sautéing of the apples (which leak water) or neglecting the water bath. Using the Bain-marie method ensures that the bottom of the dish heats gently. Conversely, a dry top usually indicates insufficient soaking time, resulting in un-saturated bread cubes that dry out rapidly in the oven. Ensure you hit that 30-minute soak mark for maximal moisture absorption.

How to Store and Reheat Leftovers Safely

Leftovers, should you be so lucky, should be stored in an airtight container in the refrigerator for three to four days. Reheating is best done slowly to preserve moisture. For individual servings, a microwave works fine on medium power, or reheat larger portions in a foil-covered baking dish at 160° C ( 325° F) until warmed through. Serve reheated portions with a fresh dollop of whipped cream or ice cream, as the original caramel topping will have set.

Flavor Variations: Adding Bourbon, Nuts, or Pecans

If you wish to introduce deeper, warmer notes to your Caramel Apple Bread Pudding , try folding in 100g of toasted pecans or walnuts along with the apples for a beautiful textural contrast. For an adult-friendly twist, add 30ml of good quality bourbon or dark rum to the caramel sauce just after incorporating the cream. This adds an incredible dimension that complements the vanilla and nutmeg. Finally, if you are looking for an ultra-simple preparation method, this robust recipe adapts beautifully to the caramel apple bread pudding slow cooker technique, which minimizes the risk of over-baking the custard, yielding a deeply satisfying result perfect for busy weekends.