Apple Bread Pudding with Dulce de Leche Sauce


  • 8 apples peeled and sliced I used apples from my tree which are similar to McIntosh
  • 2/3 cup brown sugar firmly packed
  • 1/2 cup butter
  • 2 vanilla beans split and seeds scraped
  • pinch salt
  • 1 loaf Challah bread cut into 1 inch pieces
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup white sugar
  • 4 whole eggs
  • 3 egg yolks


  1. Preheat oven to 350 degrees.
  2. Butter 8 x 8 baking pan.
  3. Toast bread cubes in oven just until slightly browned, about 10 minutes.
  4. Place in large bowl and set aside.
  5. Melt butter over medium-high heat in large saucepan.
  6. Add vanilla bean and brown sugar and pinch of salt, stir until the sugar is dissolved.
  7. Add apples and sauté medium heat until apples are caramelized and sugar become a thick syrup consistency. Set aside
  8. In large saucepan combine heavy cream, milk, vanilla bean, 1/2 tsp. salt in medium saucepan and bring to a simmer over medium heat.
  9. In separate large bowl, mix together the eggs, yolks and white sugar.
  10. Remove milk from heat and slowly add to the egg mixture a bit at a time constantly whisking as you combine.
  11. Whisk in cinnamon and nutmeg.
  12. Pour egg mixture over the bread cubes and combine.
  13. Stir in caramelized apples and combine well.
  14. Let sit for about 1 hour to allow liquid to completely soak bread cubes.
  15. Preheat oven to 350 degrees.
  16. Pour into greased 8 x 8 baking pan.
  17. Bake for 45-60 minutes. (custard is set and bread is golden brown)
  18. Serve warm topped with Dulce de Leche sauce

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