Description

This Caramel Apple Pie Bread Pudding is a delightful twist on a classic dessert, combining the comforting flavors of spiced apple pie filling with rich caramel and custardy bread pudding. Layers of French bread are soaked in a luscious mixture of eggs, cream, apple cider, and caramel, then baked to golden perfection and topped with a crunchy granola and brown sugar crust for added texture. Serve warm with a scoop of vanilla ice cream for an irresistible treat that’s perfect for cozy gatherings or holiday celebrations.

Ingredients

Scale

Bread and Filling

10 cups cubed French bread (454 grams, from a 1-pound loaf)
14 ounces apple pie filling (397 grams, 1 can)

Custard Mixture

4 large eggs (200 grams)
1 cup heavy cream (227 grams)
1 cup apple cider (227 grams)
3 tablespoons caramel sauce (60 grams)
2 teaspoons pure vanilla extract (8 grams)
1 teaspoon ground cinnamon (3 grams)

Topping

½ cup unsalted butter (113 grams, melted, 1 stick)
1 cup brown sugar (213 grams)
½ cup granola (57 grams)

Serving Suggestion

Vanilla ice cream (optional, for serving)

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Instructions

Prepare Baking Dish: Spray a 9×13-inch baking pan with nonstick spray to prevent sticking and ensure easy cleanup.
Layer Bread: Place a single layer of cubed French bread evenly in the bottom of the prepared baking pan.
Add Apple Pie Filling: Using a knife, cut up the apple pie filling while still in the can to break it up. Spoon and spread the apple filling over the bread layer, distributing it evenly but not worrying about perfection.
Second Bread Layer: Add another layer of bread cubes on top of the apple filling, pressing down firmly to pack the layers tightly together.
Make Custard: In a separate bowl, whisk together the eggs, heavy cream, apple cider, caramel sauce, vanilla extract, and ground cinnamon until the mixture is well combined and smooth.
Pour Custard Over Bread: Evenly pour the custard mixture over the layered bread and apples in the baking dish to soak through.
Chill: Cover the baking dish with foil and refrigerate for at least 2 hours or overnight to allow the bread to fully absorb the custard flavors.
Preheat Oven: When ready to bake, remove the bread pudding from the refrigerator and let it rest at room temperature while preheating the oven to 350°F (175°C).
Prepare Topping: In a bowl, mix together melted unsalted butter, brown sugar, and granola. Spread this mixture evenly over the top of the soaked bread pudding. No need for perfect coverage.
Bake: Bake uncovered for 40-50 minutes until the bread pudding is fully toasted on top and the custard is set in the center.
Serve: Serve the bread pudding warm, optionally topped with vanilla ice cream for extra indulgence.

Notes

For a richer flavor, use fresh apple cider and high-quality caramel sauce.
Allowing the bread pudding to chill overnight helps deepen the flavors and improve texture.
Check doneness by inserting a toothpick; it should come out clean when fully cooked.
Variations can include adding chopped nuts or raisins for extra texture.
Make sure to pack the bread layers firmly to help the pudding hold together well after baking.
If you prefer, substitute granola topping with chopped pecans or walnuts for a nutty crunch.