I first tasted this Bread Pudding with Caramel Apple Sauce at a catered Christmas party. It was the first time I had tried Bread Pudding and actually liked it. In fact, I loved it!
I usually go for the chocolate desserts, but I thought I would give Bread Pudding another try and I’m so glad I did! I finally understand why it is such a popular dessert around the holidays. It was so good I had to go back and get a second serving! I was so looking forward to the same Christmas party this year, when to my disappointment I found that they had chosen another caterer. I did some investigating and found out who catered the party the previous year and was thrilled to discover they had published their recipe for their Bread Pudding online. You can find the original recipe here. I made some minor changes.
There is a lot of controversy over covering dishes baked in the oven with plastic wrap. The plastic wrap is essential to this dish turning out right. You can find plastic wrap in kitchen stores that is safe for baking. Check the packaging before you buy it. I found a simple solution is to use an oven safe plastic bag like you would use for roasting a turkey. Cut the bag in half and it fits perfectly over a 9×13 pan, then cover with foil making sure that the foil completely covers the plastic. Be sure to seal the edges tightly around the pan.
If you prefer, you can also add raisins and pecans to this bread pudding recipe. I’m not going to lie… the sauce is a bit tricky. Be very careful not to burn the sugar when melting it for the sauce – it took me three times to get it right. If you are nervous about it or in a hurry, you can heat your favorite bottled caramel sauce and cook the apples in it on a low simmer.
I first tasted this Bread Pudding with Caramel Apple Sauce at a catered Christmas party. It was the first time I had tried Bread Pudding and loved it!
- Preheat oven to 350 degrees.
- Whisk eggs in a large bowl. Add milk, cream, sugar, vanilla, and cinnamon. Whisk together until frothy.
- Tear croissants into bite size pieces - about the size of a quarter. Add to liquid mixture and stir gently until croissant pieces are soaked.
- Pour mixture into a buttered 9x13 pan.
- Tightly cover pan with oven safe plastic wrap or half of a plastic oven bag (like you would cook a turkey in)and then with foil. This prevents the pudding from drying out. Seal the edges well and make sure the foil completely covers the plastic.
- Bake for 60 minutes.
- Remove covering and test doneness by inserting a knife in the center of the pudding. If knife does not come out clean, recover and bake for 5 minute increments until the center shows no liquid custard.
- While bread pudding is baking prepare the caramel apple sauce.
- Pour sugar into a thick-bottomed pan with high sides. Stirring constantly, cook sugar on medium heat until it melts and turns a deep amber color. Be so careful not to burn the sugar - it can happen fast!
- Remove from heat and add cold water. The cold water will foam and cause some of the sugar to solidify. Stir until completely mixed into the sugar.
- Pour in the warm cream slowly while stirring. It will foam and also solidify some of the sugar. Whisk until the sugar is dissolved and the sauce is mostly smooth. Add diced apples and return pan to low heat. Cook apples slowly to release moisture into the caramel sauce until the apples are cooked.
- Keep sauce warm and serve over bread pudding.