Recipes and Cooking Caramel Apple Bread Pudding By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: Amy Allen Prep Time: 15 mins Stand Time: 10 mins Bake Time: 25 mins Total Time: 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 4 cup dried cinnamon bread cubes* (8 to 10 slices) ⅔ cup finely chopped unpeeled tart apples (1 medium) 3 eggs, lightly beaten 2 cup whole milk ¼ cup butter, melted ½ cup sugar 1 ½ teaspoon vanilla 1 teaspoon apple pie spice ¼ teaspoon salt 1 recipe Caramel Sauce Caramel Sauce ½ cup whipping cream ½ cup butter (1 stick) ¾ cup packed dark brown sugar 2 tablespoon light-color corn syrup 1 teaspoon vanilla Directions Preheat oven to 350°F. Grease the cups of two 6-cup foil muffin pans or line with foil bake cups; set aside. In a large bowl combine the bread cubes and apples. In a medium bowl combine eggs, milk, melted butter, sugar, vanilla, apple pie spice, and salt. Stir into bread mixture. Let stand for 10 minutes to allow bread to soak up liquid, stirring occasionally. Spoon bread mixture evenly into prepared muffin cups. Place muffin pans on a baking sheet. Bake, uncovered, for 25 to 30 minutes or until puffed and a knife inserted near the centers comes out clean. Transfer muffin pans to a wire rack. Cool in pans on wire rack. Cover and chill for up to 3 days. If giving six puddings, include a jar containing half of the caramel sauce. If giving 12 puddings, give a jar containing a whole recipe of caramel sauce. Caramel Sauce In a heavy medium saucepan combine whipping cream, butter, brown sugar, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in vanilla. Let sauce cool for 15 minutes. Cover and chill any leftovers for up to 2 weeks. (If chilled, let stand at room temperature for 1 hour before serving). *Note: To dry bread cubes, cut bread into 1/2-inch cubes; spread in a 15x10x1-inch baking pan. Bake in a 300°F oven for 10 to 15 minutes or until dry, stirring twice. TO REHEAT BREAD PUDDING: Preheat oven to 325°F. Place foil muffin pan on a baking sheet. Bake, uncovered, for 16 to 18 minutes or until heated through. Let stand for 5 minutes before removing from pan. TO REHEAT CARAMEL SAUCE: Spoon caramel sauce into a small saucepan. Cook, stirring occasionally, over medium-low heat until warm. Rate it Print Nutrition Facts (per serving) 336 Calories 19g Fat 39g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 336 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 95mg 32% Sodium 263mg 11% Total Carbohydrate 39g 14% Total Sugars 29g Protein 5g Vitamin C 0.6mg 3% Calcium 80.8mg 6% Iron 1.1mg 6% Potassium 147mg 3% Folate, total 20.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.