Caramel Apple & Pecan Bread Pudding
Caramel Apple & Pecan Bread Pudding is a delightful dessert that combines soft, custard-soaked bread with tart Granny Smith apples and crunchy pecans, all drizzled with rich caramel sauce. This warm, comforting dish evokes nostalgia and is perfect for family gatherings or cozy nights in. Easy to prepare and endlessly customizable, it’s an irresistible addition to your fall menu.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 cups stale brioche or challah bread, cubed
- 2 cups whole milk
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 3 cups Granny Smith apples, peeled and chopped
- 1 cup toasted pecans, roughly chopped
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the milk, eggs, sugar, cinnamon, and a pinch of salt until smooth.
- Add the cubed bread to the custard mixture along with the chopped apples and pecans; stir gently until well-coated.
- Pour the mixture into the prepared baking dish and bake for 40-45 minutes until golden brown on top.
- Let cool slightly before drizzling generously with caramel sauce. Serve warm.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: - For added texture, consider replacing pecans with walnuts or adding chocolate chips. - Enhance flavors by sprinkling additional cinnamon or nutmeg on top before baking. - Leftovers can be stored in an airtight container in the fridge for up to three days.