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A plated serving of caramel apple bread pudding with caramel sauce and optional whipped cream.
Ilina

4-Ingredient Caramel Apple Bread Pudding

Stale bread baked with apple pie filling, caramel sauce and heavy cream. A simple, spoonable dessert with soft centers and toasted bread edges.
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Servings: 8
Ingredients Method Notes

Ingredients
  

  • 8 cups stale bread, cubed
  • 1 can (21 ounces) apple pie filling
  • 3/4 cup caramel sauce, plus more for serving
  • 1 1/2 cups heavy cream

Method
 

  1. Heat the oven to 350°F. Lightly grease a 9x13-inch glass baking dish.
  2. Arrange the bread cubes evenly in the prepared dish.
  3. Spoon the apple pie filling over the bread, spreading both the apples and sauce throughout the dish.
  4. Drizzle with the 3/4 cup caramel sauce. Pour the heavy cream evenly over the mixture.
  5. Gently press the bread down with the back of a spoon. Leave it to soak for 10–15 minutes, then bake for 40–45 minutes, until the pudding is puffed, browned on top and bubbling at the edges.
  6. Rest for about 10 minutes before spooning into bowls. Offer additional caramel sauce for serving, if desired.

Notes

Greasing the pan is in addition to the four main ingredients. Optional serving toppings are not included in that count.
Brioche, challah or leftover cinnamon bread can replace plain stale bread. If the filling and sauce are particularly sweet, use a little less caramel in the dish and offer the rest when serving.
If the surface browns too quickly, tent loosely with foil for the final 10–15 minutes.
Make ahead: assemble a few hours beforehand, cover and refrigerate. Follow the glass bakeware manufacturer's guidance for baking a chilled dish.
Vanilla ice cream or whipped cream is optional. This adaptation has not been independently kitchen-tested.