Caramel Apple Bread Pudding: Improv Challenge

Caramel Apple Bread Pudding

I have joined another blogging group called Improv Challenge.  It is the brainchild of Sheryl, from The Lady Behind the Curtain.  This month, the first month of its existence, we have been challenged to come up with something using caramel and apples.  I tossed around a lot of ideas like baked oatmeal, bread, cookies, cupcakes and pies.  Finally, though, a batch of stale, uneaten rolls in my fridge convinced me to make bread pudding.  And I am so glad that I did.  Not only was it delicious, it used up those rolls so they weren’t wasted. 

The tartness of Granny Smith apples really went well with the sweetness of the caramel sauce.  A healthy dash of cinnamon kept the kitchen smelling yummy for hours.  All of my kids gave this dish a big thumbs up.
Be sure to check out other caramel apple creations.  Thanks Sheryl for putting this fun group together!!
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Caramel Apple Bread Pudding: Improv Challenge
  • 1 dozen rolls or 8 slices bread, cubed
  • 2 large apples, peeled, cored and chopped
  • 2 eggs
  • 2 cups milk
  • 1 tsp vanilla
  • ⅔ cup sugar
  • 2 tsp cinnamon
  • 15 caramels, unwrapped
  • 2 Tbsp milk
  1. Layer the bread and apples alternately in a 9X9 greased pan.
  2. Sprinkle with cinnamon.
  3. Whip the eggs in a separate bowl and then add milk, vanilla and sugar, stirring until sugar is mostly dissolved.
  4. Pour over the bread mixture, scraping out the bits of sugar that like to remain behind.
  5. Cover with foil and bake 1 hour at 325 degrees.
  6. Uncover and bake another 15 minutes to crisp.
  7. Melt the caramels and milk in a glass bowl in the microwave.
  8. Serve over the baked pudding.


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