Bread Pudding has always been a favorite of mine.  This Caramel Apple Version is the best of all worlds.  Fresh sliced apples are added to the mix which creates its own hot and bubbly caramel sauce while it bakes.  I especially like being able to make it the night before and stick it in the oven first thing in the morning.

This dish is perfect for your upcoming holiday breakfast/brunch menus or serve it for dessert.  Any way you dish it, it’s a winner!

Caramel Apple Bread Pudding

Ingredients

1 1/2 cup brown sugar
3/4 cup butter
3 tablespoons light corn syrup
1/2-1 cup pecans (optional)
6 large eggs
2 cups heavy cream
1 cup milk
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon salt
2 granny smith apples, sliced thin
1 large loaf dried Challah bread, cubed (or use french)

Directions

Preheat oven to 350 degrees.  Butter a 9 x 13 baking dish and set aside.

Heat brown sugar, butter, and corn syrup over medium heat until it comes to a boil and thickens (about 5 minutes).  Pour the caramel into the buttered baking dish and sprinkle with pecans if desired.  In a large bowl, whisk together the eggs, cream, milk, vanilla, cinnamon, and salt. Gently stir in the apple slices and bread cubes until bread is saturated.  Spoon the mixture over the caramel sauce in the prepared baking dish.

Bake 45-55 minuted.  If it starts to get too brown tent it with foil for the last 10-15 minutes.  To serve, cut into squares and invert the bread pudding onto individual serving plates to allow the caramel and pecans on top.  Spoon additional caramel from the baking dish onto each serving.

*Note:  You can make the the night before, just cover and refrigerate.  Bake as directed.

Bread pudding best made with day-old or dried out bread so give it a day or two to dry in order to soak up all the goodness.