Caramel Apple Breakfast Pudding
Start your day on a sweet and cozy note with this indulgent Caramel Apple Breakfast Pudding! Combining the comforting flavors of cinnamon-spiced apples, buttery brioche or challah, and a rich, creamy custard, this recipe transforms day-old bread into a decadent morning treat. Topped with a luscious drizzle of caramel sauce, this baked pudding delivers all the nostalgic charm of caramel apples in every bite. Easy to prepare in just under an hour, it’s perfect for brunch gatherings, holiday mornings, or anytime you crave a warm, autumn-inspired breakfast. Serve it straight from the oven with a dollop of whipped cream or creamy yogurt for the ultimate finishing touch.
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Recipe Information
Ingredients
- 6 cups day-old bread (such as brioche or challah), cubed
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 2 cups milk
- 1 cup heavy cream
- 3 large eggs
- 0.5 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 1 tablespoon unsalted butter, for greasing the dish
- 0.5 cup store-bought caramel sauce (or homemade, if preferred)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with unsalted butter and set aside.
In a large mixing bowl, combine the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt. Whisk together until smooth and well-combined.
Add the cubed bread and diced apples to the bowl. Gently toss until the bread and apples are thoroughly coated with the custard mixture. Allow the mixture to sit for 10-15 minutes so the bread can absorb the liquid.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Press down lightly with the back of a spoon to compact the pudding slightly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set in the center. To check, insert a toothpick or knife in the center — it should come out mostly clean.
Remove the baking dish from the oven and let it cool for about 10 minutes.
Drizzle the caramel sauce generously over the top of the warm pudding before serving. For extra indulgence, serve with whipped cream or a scoop of vanilla yogurt, if desired.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 55.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
