Apple Pecan Bread Pudding With Warm Caramel Sauce Recipe

Apple Pecan Bread Pudding. I confess. I cannot stop making bread pudding for it is one of the most fascinating of all the breakfast dessert kingdom. It is economical; yet, when made correctly, glamorously even, it is far more wild than it looks.

Apple Pecan Bread Pudding

Apple Pecan Bread Pudding

  • About 8 cups of French bread, allow to sit out overnight so it is dry
  • 8 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 can sweetened condensed milk
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 large Honeycrisp apples, freshly grated (or, if preferred, thinly sliced)
  • 1 cup chopped pecans (optional)
Bread pudding does not start out gorgeous. It is mushy and spongy and gooey. And mushy. This begins as you place all of the wet ingredients, salt, brown sugar, cinnamon & nutmeg into a large bowl and whisk them together well. After ingredients are incorporated, push bread into the mixture. Give everything a couple of stirs until bread is well-coated.  Cover with handi-wrap and place in the fridge for a couple of hours or overnight.

Preheat oven to 350 degrees. After bread has a chance to soak in all the flavors, add the pecans and grated apples and gently fold into puddin’.

Place the bread pudding into a 9X13 baking pan coated with baking spray (or butter).

Streusel

  • 1 stick cold butter cut into small pieces
  • 1 1/2 cup flour
  • 2/3 cup of uncooked oatmeal
  • 2/3 cup brown sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup pecans

Place streusel ingredients in a medium-large bowl and use a pastry cutter until all ingredients incorporate together into a crumbly streusel. Sprinkle all over the top of the bread pudding. Loverly.

Bake for about an hour or until a knife poked into the center comes out clean.

While the bread pudding bakes, make the caramel sauce and then set aside.

Homemade Caramel Sauce

  • 1 cup unsalted butter
  • 2 cups brown sugar, packed
  • 1 teaspoon sea salt
  • 1/2 cup heavy whipping cream

Melt butter over medium heat in a saucepan. Add brown sugar to melted butter and turn heat up to medium-high. Whisk together until sugar has dissolved. Watch closely. When sauce starts to boil and get foamy looking, allow to cook for about two minutes. Carefully add vanilla, salt, & cream. Remove from heat and stir. Set aside to cool.

When bread pudding is done baking, place servings into pretty bowls (preferably glass so the caramel sauce can show off). Top bread pudding with caramel sauce and a few chopped pecans.

It cannot be tamed for it is wild to its core. Many will not be brave enough but those who embark upon the new, glamorous bread pudding adventure will love every bite.

Crikey that’s delicious, mate!

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