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RECIPE: Pecan Caramel Apple Bread Pudding


  • 8 bread end pieces frozen and cut into tiny cubes (about 7 cups)
  • 1 cup pecans chopped
  • 1 granny smith apple cored and cut into small cubes
  • 1 cup water hot
  • 1 cup brown sugar
  • 4 eggs lightly beaten
  • 2 cups milk warm
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon ground
  • 1/8 teaspoon salt


  • Preheat your oven to 350 degrees. Place bread in a baking dish sprayed with non-stick cooking spray.
  • Sprinkle with the pecans and apple pieces. Using your fingers, gently distribute the fruit evenly among the bread.
  • Whisk together the water and brown sugar until the sugar is dissolved. Pour the sugar water over the bread.
  • Combine the remaining ingredients, mixing well and then pour the mixture over bread, making sure to soak everything evenly.
  • Bake for 50-60 minutes or until knife inserted in center comes out clean. Serve warm with vanilla ice cream and caramel sauce, if desired.