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Homemade Caramel Apple Bread Pudding with Cinnamon Glaze photo
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Caramel Apple Bread Pudding with Cinnamon Glaze

This Caramel Apple Bread Pudding with Cinnamon Glaze is a warm, cozy fall dessert bursting with cinnamon-spiced custard, crisp apples, and luscious caramel sauce.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Apple, Bread Pudding, Caramel, Cinnamon, Comforting, Easy, Fall
Servings: 6 servings

Ingredients

  • 6 cups cubed bread preferably stale; a hearty white or French bread works best
  • 4 cups milk whole milk recommended for creaminess
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 cups diced apples such as Granny Smith or Honeycrisp for a nice tart-sweet balance
  • 1 cup caramel sauce store-bought or homemade
  • 1/2 cup turkey bacon cooked and crumbled (optional, adds a savory crunch)
  • 1 tablespoon unsalted butter for greasing the baking dish
  • 1 cup powdered sugar for glazing
  • 2 tablespoons milk for glazing
  • 1/2 teaspoon ground cinnamon for glazing

Instructions

  • Begin by cubing about 6 cups of stale bread into roughly 1-inch pieces. Dice apples into similar-sized chunks for even distribution throughout the pudding.
  • In a large mixing bowl, whisk together 4 cups milk, 1 cup granulated sugar, 4 large eggs, 2 teaspoons vanilla extract, and 2 teaspoons ground cinnamon until well combined.
  • Grease your baking dish with 1 tablespoon unsalted butter. Add the cubed bread and diced apples into the custard mixture, folding gently to coat evenly. If using turkey bacon, fold in cooked and crumbled 1/2 cup now. Let sit for 10-15 minutes to absorb custard.
  • Pour half of the bread pudding mixture into the baking dish. Drizzle half of the caramel sauce over the top, then add the remaining bread pudding mixture. Finish with the rest of the caramel sauce drizzled on top.
  • Preheat oven to 350°F (175°C). Bake uncovered for 50-60 minutes until the top is golden brown and a knife inserted comes out clean.
  • While pudding cools slightly, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon ground cinnamon until smooth to make the cinnamon glaze.
  • Once slightly cooled but still warm, drizzle the cinnamon glaze over the top. Serve immediately for best texture and flavor.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Small Saucepan
  • Spatula or Wooden Spoon

Notes

  • Using stale bread is key to avoid mushiness and ensure proper custard absorption.
  • The cinnamon glaze is optional but adds a lovely sweet-spicy finish to balance the caramel.
  • You can substitute apples with pears or peaches for a different fruity twist.
  • Leftovers keep well refrigerated for up to 4 days; reheat gently to preserve texture.
  • Try adding chopped nuts like pecans or walnuts before baking for extra crunch and flavor.