Apple Bread Pudding

This Bread Pudding is made with the pairing of Apples, Milk Bread, Walnuts and Dried Cranberries soaked in a Custard, baked to golden, then doused in Caramel Sauce.

Difficulty: Intermediate Prep Time 45 min Cook Time 50 min Total Time 1 hr 35 mins
Cooking Temp: 180  °C Servings: 8
Best Season: Suitable throughout the year


Bread & Add-ins:


Add later:

Caramel Sauce:


  1. Preheat oven 180C/350F.

  2. Cut bread into 1- inch cubes and place them in an even layer in a baking dish with baking paper.

  3. Toast for 7-10 minutes or until dried out but not hard and crispy.

  4. In a large bowl whisk by hand all custard ingredients and set aside.

  5. In prepared baking dish, spread half of the apples on the base.

  6. Top with half chopped walnuts and cranberries and repeat with bread, walnuts and cranberries.

  7. Pour the custard over top and let sit for a few minutes, then press down on the bread to totally submerge it, I just used my hands.

  8. Let the casserole rest for 15 minutes, then top evenly with cubed butter.

  9. Bake uncovered for 45-55 minutes or until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs.

  10. Cool on a baking rack for 10 minutes before serving.

Caramel Sauce:

  1. Melt butter over medium-high heat in a small saucepan.

  2. Add brown sugar and cream, whisking until sugar is dissolved and sauce is heated through.

  3. Remove from heat and stir in the vanilla.

  4. You can make the caramel sauce ahead and reheat when ready to serve but you might need to add a little more cream as the sauce thickens upon standing.

  5. Pour desired amount of caramel sauce over bread pudding.

  6. Serve warm with a scoop of vanilla ice-cream on top and an extra drizzle of caramel sauce.

  7. Enjoy!