Description

This cozy Apple Bread Pudding is loaded with warm spices, apples, and sweet caramel—perfect served warm with ice cream or whipped cream.

Ingredients

2 tablespoons granulated sugar

4 teaspoons ground cinnamon, divided

2 cups diced Granny Smith apples

4 eggs

1 cup half-n-half

½ cup apple sauce

½ cup caramel syrup

½ cup packed brown sugar

8 cups cubed day-old hearty bread (French, challah, or brioche)

1 teaspoon vanilla extract

½ cup chopped walnuts

½ teaspoon ground nutmeg

¼ teaspoon salt

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Instructions

Mix granulated sugar and 2 teaspoons cinnamon. Toss with diced apples; set aside.

In a large bowl, whisk together eggs, half-n-half, applesauce, caramel syrup, brown sugar, vanilla, 2 teaspoons cinnamon, nutmeg, and salt.

Grease a slow cooker or casserole dish. Layer half of the bread cubes, 1 cup of apples, and ¼ cup walnuts. Pour half of the egg mixture over the layer.

Repeat with the remaining ingredients in the same order.

Gently stir to coat bread with the custard mixture.

Cooking Options:

Crockpot: Cook on low 3–4 hours, until a knife inserted in center comes out clean. Uncover and cook 10 minutes more to absorb extra liquid.

Oven: Bake at 350°F for 50–55 minutes. Cover with foil in the last 20 minutes if browning too quickly.

Serve warm with powdered sugar, vanilla ice cream, and caramel syrup. For breakfast, serve with maple syrup and whipped cream.

Notes

If bread is not day-old, cube and bake at 325°F for 5 minutes to dry it out.

Granny Smith apples add a tart flavor balance, but you can substitute Honeycrisp or Gala for a sweeter option.

Walnuts add crunch but can be swapped with pecans or omitted.

Prep Time: 15 minutes
Cook Time: 50 minutes (oven) | 3–4 hours (crockpot)
Category: Dessert, Breakfast
Method: Slow Cooker, Baking
Cuisine: American