Apple Bread Pudding with Caramelized Apples and Cider

A serving of apple bread pudding on a small plate with a large scoop of vanilla ice cream

5 from 25 votes

Apple Bread Pudding with Caramelized Apples and Cider

Challah soaks in a brown sugar custard made with reduced apple cider, then bakes with more than 2 pounds of buttery cinnamon apples folded through and scattered on top. Serve it warm with apple cider caramel sauce, vanilla ice cream, or both.

Prep Time30

Cook Time1 20

Cooling Time30

Total Time2 20

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 388kcal

Author: Cheryl Norris

Ingredients

Apple Cider Caramel Sauce (Optional)

Apple Filling

3-4 large (1000 grams) Granny Smith apples or other tart baking apple
3 tablespoons (42 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
2 teaspoons ground cinnamon

Bread Pudding

2 cups (480 ml) apple cider
20 ounces (567 grams) challah bread 6 cups cubed
5 large (250 grams) eggs
1/4 cup (50 grams) granulated sugar
3/4 cup (150 grams) packed dark (or light) brown sugar
1/2 teaspoon freshly grated nutmeg
1-1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1-1/4 cups (300 ml) whole milk
2 cups (480 ml) heavy cream
2 teaspoons vanilla extract
4 tablespoons (57 grams) unsalted butter melted

Instructions

Make the Apple Cider Caramel Sauce

If you are serving the bread pudding with apple cider caramel sauce, make it first, either the day before or the morning you bake the bread pudding. If you make it the day before store it in the refrigerator in a heatproof container after it has cooled.

Reduce the Apple Cider

Place the apple cider in a 3-quart saucepan and bring it to a boil. Boil it until it is reduced to one (1) cup. Pour the cider into a measuring cup and let it cool to room temperature. This step can be done three (3) days in advance.

Cook the Apples

Peel the apples and cut them into 1/2-inch dice. Melt 3 tablespoons of unsalted butter over medium heat in a non-stick 12-inch pan. Once the butter is melted, add all the apples and sprinkle 1/2 cup sugar over the apples. Use a spatula to toss the apples and sugar together until the apples are coated.
Increase the heat to high and cook the apples on high until most of the liquid is evaporated and the apples begin to caramelize. Cooking the apples on high heat will evaporate the liquid without overcooking the apples and turning them mushy.
As the liquid starts to disappear occasionally turn the apples so most of the apples caramelize on both sides. If the apples start to burn before the liquid is evaporated reduce the heat to medium-high.
When the liquid has completely evaporated remove the pan from the heat, sprinkle the apples with cinnamon, and stir the apples to mix in the cinnamon. Scrape the apples into a pie plate or large bowl and allow them to cool to room temperature.

Make the Bread Pudding

Preheat the oven to 350°F and butter a 13 by 9-inch baking dish. It should be be able to hold at least 3 quarts. Cut the challah bread into 1-inch cubes.
In a large bowl, whisk the eggs and then whisk in the granulated sugar, brown sugar, nutmeg, cinnamon and salt. Whisk in the milk, the cream, vanilla extract, and cooled apple cider. Whisk until thoroughly combined. Add the cubed bread and gently push the bread down into the liquid until the bread is submerged and all of it is wet. Let it soak for 15 minutes.
Reserve 1/4 of the cooked apples and add the remaining cooked apples to the bread pudding mixture and gently fold into the mixture until thoroughly combined. Pour into the prepared baking dish. Spread the reserved cooked apples over the top of the bread pudding and then drizzle melted butter over the top.
Bake the bread pudding for 45-60 minutes. The bread pudding should be golden brown, puffed up, slightly firm in the center, and an instant-read thermometer inserted in the center reads 170-175°F.
Remove the bread pudding from the oven and cool it on a wire rack for at least 30 minutes before serving it.

Serving the Bread Pudding

Cut a piece of bread pudding (as big or as small as you want) and serve with apple cider caramel sauce or ice cream or both.

Storage

The bread pudding can remain at room temperature until it is completely cooled. Because it contains dairy it can't be stored at room temperature overnight. Refrigerate the bread pudding for up to a week in an airtight container or covered in foil.

Notes

Select the right apples. Use firm apples that are still crunchy. Apples that are ripe or mushy will fall apart when cooked with the sugar and butter.

Freezing the bread pudding. To freeze the bread pudding cut it into portions, wrap each one in plastic and place them in the refrigerator. Thaw the pieces in the refrigerator when ready to eat or place them directly in the oven from the freezer and bake at 350°F until warm in the center. You can also reheat in an air fryer using the reheat setting. The time for reheating in the air fryer will vary based on your model.

Nutrition