Salted Caramel Apple Bread Pudding

Salted Caramel Apple Bread Pudding

  • 1 tart apple (such as Granny Smith), peeled, cored and chopped
  • 1 tablespoon unsalted butter
  • 4 tablespoons dark brown sugar
  • pinch cinnamon, nutmeg, ginger and cloves
  • 2 tablespoons water
  • 2 eggs
  • 1/3 cup whole milk, cream, or a combination of both
  • 2 tablespoons liqueur, such as good-quality Scotch, Bourbon or Captain Morgan Spiced Rum (optional)
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon coarse salt
  • 2 croissants, torn into 1-inch pieces
  • 1/4 cup salted caramel sauce (or use store-bought caramel topping), slightly warmed
  • 2 tablespoons chopped, toasted pecans or walnuts


Preheat the oven to 350.  Butter (or use non-stick spray) two individual, oven-safe ramekins or bowls.

In a small saucepan, combine the chopped apple, butter, brown sugar, spices and water.  Cook over low heat for 10-15 minutes until the apple is softened and the liquid is reduced and syrupy.

Meanwhile, in a bowl whisk together the eggs, milk/cream, liqueur, vanilla and salt.  Stir in the croissant pieces and set aside to let the bread absorb the liquid.

When the apple is cooked to your liking, set aside to cool for 10 minutes (so that the hot apple doesn't scramble the egg in the custard).  Stir the apple mixture into the bread mixture.  Divide bread pudding between the ramekins.

Bake pudding at 350 for 20 minutes.  Let cool on a wire rack for 5-10 minutes, then drizzle with the caramel and sprinkle with the nuts.  Add a touch of extra coarse salt right on top.  Serve with ice cream.


Yields 2 servings.


Recipe from Curly Girl Kitchen

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