Tart apples seasoned with homemade apple pie spice baked into bread pudding! Don’t forget a drizzle of bourbon caramel sauce over the top!
Don’t worry teetotalers, you can leave out the bourbon if you like!
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When my friend, Ella, at The Wacky Spoon asked me to do a guest post featuring apple, pumpkin, and/or bourbon, I knew right away that I wanted to do this Apple Bread Pudding.
Bread pudding is one of my husband, Tim’s (aka Hubby on my blog), favorite all-time desserts. So I always wanted to create a bread pudding recipe for him.
Plus, I had some apples to use up from my last post, Apple Cranberry Cinnamon Roll Cobbler.
The bourbon caramel sauce is a variation of my Bourbon Pecan Caramel Sauce. Because, what is bread pudding without some kind of gooey sauce drizzled, or in my case, poured over the top?!
This bread pudding recipe starts by lightly toasting bread.
Cut it into about ½ inch cubes and spread it out on sheet pans in a single layer. Toast it for 5-7 minutes. As you can see, we don’t want a whole lot of color, we’re not making croutons. It just needs to be dried out a little so it can soak up the yummy custard.
Next, spray a 9×13 inch baking dish with cooking spray.
In a large bowl, I’m talking really big, whisk together the half and half, eggs, ¾ cup brown sugar, maple syrup, and vanilla.
Gently stir in the toasted bread and let it sit for 30 minutes to soak up all of that delicious custard. Give it a gentle stir 2 or 3 times.
Then in a large skillet, over medium-high heat, melt the butter and toss in the apples and apple pie spice. Cook them, stirring occasionally, until the apples are just tender, about 5 minutes.
Gently stir the apples into the bread mixture and pour the whole scrumptious mess into your prepared baking dish.
Bake the bread pudding for 40-45 minutes or until the top is browned and the center is still slightly jiggly.
Cool it for 10 minutes and serve with Bourbon Caramel Sauce.
And that caramel sauce couldn’t be easier! You can make it while the bread pudding is baking.
In a medium saucepan over medium heat whisk together ¾ cup brown sugar, the cream, butter, and corn syrup.
Bring it to a boil, then reduce the heat to a simmer. Cook the sauce for 5 minutes, stirring it constantly.
Remove it from the heat and stir in the vanilla and bourbon. So easy, right?!
It will thicken some as it cools, so by the time the bread pudding is done and rested, it should be perfect!
Store any leftovers in the fridge.
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