I had this caramel apple pie bread pudding on my to-do list for a while. I was missing the main ingredient – stale bread. We either polish off all the bread before it gets stale or we
eat try to eat healthily and don’t buy any. Is that a good reason for not making this yummy treat? No. But being lazy is. Finally, I got off my behind and bought a loaf of fresh bread. There is really no need to wait for bread to get stale, but if you already have some this is one of the great ways to use it up. [Almost] nothing gets wasted in our household. Last time I had leftover bread I made bacon bread dumplings.
Apples and cinnamon in this bread pudding definitely say fall and cozy. If you prefer crisp apple texture you could dice them, but I like to grate them. I’m lazy that way. You also don’t have to use the caramel sauce, but why wouldn’t you? You’re a grown up and nobody’s going to stop you.
Caramel Apple Pie Bread PuddingWho needs a #pie crust when you have stale bread? Use it to make this #easy and #tasty… Click To Tweet
Since I decided not to be lazy and made the caramel apple pie pudding, I went one step further. Remember what I said about being 50 and fabulous in my goat cheese pumpkin cheesecake post? Something about learning new things and loving a new challenge? Yeah, that. I challenged myself to learn how to make a recipe video. You know those short videos that show you how to make a meal in no time? They’re a newest trend and are all over the place.
Let me tell you something. Although I knew next to nothing about creating a video, it was much easier to learn that than to actually make it. I need an extra pair of hands to either operate the camera or prep the meal. So, excuse the shaky parts and please don’t be too harsh with your comments. This is my very first video and I promise I won’t bombard you with them along with my every recipe.
1 bread loaf (about 1 lb)
2 tablespoon butter, divided
2 large apples, grated
½ c brown sugar, divided
1 teaspoon cinnamon
2 cups half and half
Pinch of salt
Powder sugar for dusting
Caramel sauce (from the jar or your favorite recipe)
Cut the bread into slices. If slices are too large, cut them in half. Place on a rimmed baking sheet and toast in the oven on broiler setting for about two minutes on each side, or until they are crisp and golden brown in color. Please note that oven temperatures vary. My broiler heats at 550 degrees F. Remove from the oven and let cool.
Meanwhile, melt one tablespoon butter in a skillet over medium heat. Add the grated apples, ¼ cup brown sugar, and cinnamon. Sauté until apples slightly soften about 4 minutes. Let cool.
In a large bowl mix the eggs, half &half, salt, and the remaining sugar. Fold in the apple mixture. Add the toasted bread slices and soak for 10-15 minutes.
Preheat oven to 375 degrees F.
Using the remaining butter, grease a 10 inch round or square baking dish. Layer bread slices but don’t worry about placing them in neatly. You want some uneven height. Those pieces will be crispier and create a wonderful contrast to the soft middle. Pour remaining egg mixture over the bread.
Bake for 45 minutes. To serve, dust with powder sugar and drizzle with caramel sauce.
Did you know there is a savory version of bread pudding? You’ll love it! I shared the recipe a long time ago, so don’t mind my beginner’s photos (I should update them though). If you’re sticking with a sweet version, then I just have another one for you. Delicious bread soufflé with candied fruit and raisins.
Recipe featured on Tumbleweed Contessa.
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