Caramel Apple Bread Pudding
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 9
- Cholesterol
- 138
- Sodium
- 299
- Total: 3 hr 15 min (includes soaking time)
- Active: 20 min
Ingredients
Nonstick cooking spray
6 large eggs
3 cups half-and-half
1/2 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 loaf brioche, cut into 1 1/2-to-2-inch cubes
1 1/2 cups peeled, cored, small diced Granny Smith apples (from about 1 1/2 apples)
Vanilla ice cream, for serving (optional)
Store-bought or your favorite homemade caramel sauce
Directions
- Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk the eggs and half-and-half together until smooth. Add the brown and granulated sugars, vanilla, salt, cinnamon, nutmeg and ginger. Add the brioche and apples and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 2 hours and up to overnight to allow the liquid to be absorbed.
- Preheat the oven to 350 degrees F. Bake the bread pudding until golden brown, 50 to 55 minutes. Serve hot with vanilla ice cream, if desired. Drizzle with the caramel sauce.