Caramel Apple Bread Pudding

Create a new favorite this fall with this bread pudding that's extra moist in our Deep Covered Baker.


  • 1 loaf (16 oz/500 g) egg bread, such as challah (about 12 cups cubed)
  • 3   red baking apples such as Jonathan
  • 1   lemon
  • 1 tbsp (15 mL) butter
  • 2 cups (500 mL) plus 1 tbsp (15 mL) milk, divided
  • 1 cup (250 mL) heavy whipping cream
  • 6   eggs, lightly beaten
  • 1/2 cup (125 mL) firmly packed brown sugar
  • 1 tsp (5 mL) Double-Strength Vanilla
  • 1/4 tsp (1 mL) salt
  • 1 pkg (14 oz/398 mL) caramels (about 48), unwrapped
  • 1/2 cup (125 mL) toasted pecan halves
  •  Apple Blossom Garnishes (optional)


  1. Lightly spray Deep Covered Baker with vegetable oil using Kitchen Spritzer. Slice bread into 1-inch cubes using Bread Knife; set aside. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices into quarters using Utility Knife. Zest lemon using Microplane® Adjustable Fine Grater to measure 1 teaspoon zest. Juice lemon using Juicer to measure 1 tablespoon juice. Melt butter in (10-in.) Skillet. Add apples, lemon zest and juice; cook and stir 3-4 minutes or until apples are softened.

  2. Meanwhile, combine 2 cups of the milk and cream in Easy Read Measuring Cup. Microwave on HIGH 2-3 minutes or until hot. In Stainless (6-qt.) Mixing Bowl, combine eggs, brown sugar, vanilla and salt; mix until well blended using Stainless Whisk. Gradually add milk mixture to eggs while continually whisking. Gently stir bread cubes into milk mixture; toss gently to coat using Small Mix 'N Scraper®.

  3. Place caramels and remaining 1 tablespoon milk in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Set aside 1/4 cup of the caramel mixture. To assemble bread pudding, place half of the bread mixture into baker. Top with half of the apples and drizzle with remaining caramel. Top with remaining bread mixture and apples. Cover baker and microwave on HIGH 15-16 minutes or until Digital Pocket Thermometer registers 155ºF in center; let stand, covered, 10 minutes in microwave. (Temperature will rise to at least 160ºF.) Uncover baker and drizzle with reserved caramel. Coarsely chop pecans using Chef's Knife; sprinkle over bread pudding. Serve immediately with Apple Blossom Garnishes, if desired.


  • 16  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 350, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 120 mg, Carbohydrate 45 g, Protein 8 g, Sodium 300 mg, Fiber 1 g

Cook's Tips:

Apple Blossom Garnishes: Cut 1 red baking apple in half lengthwise using Santoku Knife; remove stem and seeds using The Corer®. Cut each apple half crosswise into 1/4-inch-thick slices; place cut side down into Small Bar Pan, keeping apple halves together. Microwave on HIGH 2-2 1/2 minutes or until apple slices are softened. Roll up two apple slices together to create each blossom shape.

If desired, 2 teaspoons vanilla can be substituted for the Double-Strength Vanilla.

To toast pecans, spread over bottom of Small Bar Pan. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.

For a quick sauce, melt vanilla ice cream and spoon onto serving plates. Top with bread pudding.

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