Caramel Apple Bread Pudding

Caramel Apple Bread Pudding


1 loaf french bread, cubed
3 medium apples, cored and chopped
4 eggs
1 cup vanilla yogurt
1 cup milk
3 tsp cinnamon, divided
1/2 cup + 2 tbsp sugar, divided

1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar


Preheat your oven to 350°F, and spray a 9×13 baking dish with cooking spray.

In a large bowl, combine the yogurt, milk, eggs, 2 teaspoons cinnamon, and 1/2 cup sugar; mix well.

Stir in the chopped apples, then gently mix in the bread cubes, making sure to thoroughly combine everything.

Pour the mixture into the prepared baking dish. In a small bowl, stir together the extra 2 tablespoons sugar and 1 teaspoon cinnamon and mix to combine. Evenly sprinkle cinnamon/sugar blend on top of the bread pudding. Place baking dish in oven and bake 25-35 minutes, or until golden brown and crispy on the top.

While the bread pudding is baking, make the caramel sauce. In a small saucepan, over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low and simmer until the sauce thickens, about 5 minutes.

Pour sauce over bread pudding when it comes out of the oven. Mike loved it when served warm with a scoop of vanilla bean ice cream.

Ellena's Notes

Ok, I’ll admit it. This is not my recipe. Natalie found it on pinterest a few weeks ago and decided to make it since I love bread pudding and Mike loves apple pie. Well, it was absolutely amazing!! In fact, Mike has asked this to be made in place of French Toast Casserole during holiday brunches. It is a super easy recipe, and does not take long to put together. While Natalie made it with apples the first time, we made it a second time with nectarines. The nectarines added a bit of tartness that I actually preferred. I think it would also be good if you used pears or peaches, but I think I’ll try it with different seasonal fruit all year long. Enjoy!

This pairs wonderfully with our Riesling, Moscato, and Natalie’s Nectar.

Eat Simple, Eat Well, Ellena