Apple Bread Pudding with Bourbon Caramel Sauce
Tart apples seasoned with homemade apple pie spice baked into bread pudding! Don’t forget a drizzle of bourbon caramel sauce over the top!
Servings Prep Time
12 15minutes
Cook Time Passive Time
1 hour10 minutes 45minutes
Servings Prep Time
12 15minutes
Cook Time Passive Time
1 hour10 minutes 45minutes
Bread Pudding
  • 1(14-16 ounce) loaf french bread, cut into 1/2 inch cubes
  • 4cups half and half
  • 4large eggs
  • 3/4cups packed brown sugar
  • 1/4cup real maple syrup
  • 1teaspoon pure vanilla
  • 2tablespoons butter
  • 1teaspoon apple pie spice
  • 4cups Granny Smith apple, peeled, cored, and roughly chopped(4-5 medium)
Bourbon Caramel Sauce
  • 3/4cup packed brown sugar
  • 1/2cup heavy whipping cream
  • 4tablespoons butter
  • 2tablespoons light corn syrup
  • 1teaspoon pure vanilla
  • 2tablespoons bourbon
Bake the bread pudding
  1. Preheat oven to 350°. Spread bread cubes on an ungreased baking sheet and bake for 5-7 minutes, until bread is lightly toasted; cool completely. Don’t turn off oven.
  2. Spray 9×13 inch baking dish with cooking spray. In a large bowl whisk together half and half, eggs, 3/4 cup brown sugar, maple syrup, and 1 teaspoon vanilla. Gently stir in toasted bread cubes and let stand 30 minutes, stirring occasionally.
  3. In a large skillet over medium-high heat, melt butter. Add apples and apple pie spice. Cook, stirring occasionally, for 5 minutes or until apples are just tender; cool 5 minutes. Gently stir apples into bread mixture and pour into prepared baking dish.
  4. Bake 40-45 minutes or until top is golden brown and center is still slightly jiggly. Cool 10 minutes, serve warm with Bourbon Caramel Sauce.
Make the Bourbon Caramel Sauce
  1. In a medium sauce pan over medium-high heat whisk together 3/4 cup brown sugar, cream, butter, and corn syrup. Bring to a boil then lower heat to a simmer. Cook for 5 minutes, stirring constantly.
  2. Remove from heat and stir in vanilla and bourbon. Sauce will thicken slightly as it cools.

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