Fall can’t come fast enough for me over at That’s My Home. I moved to Florida at the beginning of the year and this is my first summer in Florida and it has been so hot! I’ve been patiently waiting for the temps to go down but now I am beyond ready for that to happen. I bought some apples last week in anticipation of Fall. I was thinking if I started cooking Fall recipes I could at least pretend it was cooler. I love the smell of apples cooking especially when they are coated with cinnamon, which is why this Caramel Apple Bread Pudding is such a huge hit. I went outside just to come back in the house so I could get the full effect of that smell when you walk in the door. Okay I know that is a dumb thing to do but I did it and now I have told on myself.
Caramel Apple Bread Pudding
I used Granny Smith apples for this bread pudding because I wanted an apple that would hold its shape. You could also use McIntosh, Courtlands, Johnagolds and Fuji’s are a few that I can think of right away. The kind of apple you pick is pretty important as some apples are best just for eating, some are great for baking like the ones above because they hold their shape and others are best used for applesauce as they cook right down. Great apples for applesauce include Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious and Mutsu’s. If you go to the apple orchard check with them and see if they sell seconds, these are usually odd size apples and may not be perfect in appearance. When you are making pies and applesauce that doesn’t matter and it might save a few dollars.
Caramel Apple Bread Pudding
- 3 large Granny Smith apples
- 1/4 cup water
- 3/4 tsp ground cinnamon
- 1/2 cup packed brown sugar
- 2 tsbp corn syrup
- 2 tbsp butter
- 1/2 cup heavy cream
- 3 eggs beaten
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla
- 10 slices Italian bread 1/2 inch thick
- Peel and cut your apples into slices. Place in a small saucepan and add water. Bring to a boil and cook covered for 8 minutes or until apples are tender. Add the apples to a bowl with the cinnamon.
- Add the brown sugar, butter, corn syrup and heavy cream to the same pan. Cook over medium heat until the mixture comes to a boil. Cook for about 4 minutes or until the mixture starts to coat the back of a spoon. Dump apples back into this mixture. Pour all into a 2 qt. dish that has been sprayed with cooking spray.
- In a medium bowl, add the eggs, sugar, vanilla and milk. Whisk until combined. Break the bread up into the mixture. Carefully pour this over the caramel apple mixture.
- Cover and refrigerate for at least 3 hours or overnight. Preheat oven to 350 degrees. Bake for about 1 hour until mixture puffs in the center and it is bubbly around the edges.
- Serve with vanilla ice cream and caramel sauce if desired.
This French Apple Cake is one of the best apple cakes I have ever made. I look forward to it every fall and once you make it I bet you will too.
Maybe you would like to try these delicious Apple Cinnamon Muffins? Fresh apples with a hint of cinnamon makes these perfect with a cup of coffee in the morning.