Caramel apple bread pudding

If you thought that regular old bread pudding was good, just wait until you taste this! It has just the right amount of apple and caramel flavours, plus a yummy streusel topping!


Streusel Topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup butter or margarine softened
  • 1/2 cup chopped toasted pecans

Bread Pudding:

  • 1 3/4 cups milk
  • 1 cup caramel ice cream topping
  • 1/4 cup butter or margarine
  • 4 cups cubed white sandwich bread or rolls
  • 2 cups peeled, thinly sliced apples
  • 2 eggs, beaten
  • Additional ice cream topping, apple slices and mint sprigs for garnish


  • Preheat oven to 350 degrees.
  • Lightly grease a 2 litre baking dish.
  • Stir together the flour, brown sugar and butter until crumbly; add pecans and stir.
  • Set aside.
  • In a large saucepan, combine milk, ice cream topping and butter.
  • Cook over medium heat until blended and the butter is melted; remove from heat.
  • Stir in the bread and apples.
  • Let stand 10 minutes.
  • Stir in the eggs.
  • Pour into a greased baking dish and bake for 20 minutes.
  • Remove from oven and sprinkle topping over partially baked pudding.
  • Bake for 20 to 25 minutes or until apples are tender and a knife inserted into the center comes out clean.
  • Serve warm with additional slightly heated caramel topping, sliced apples and mint sprigs if desired.

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