This 4-Ingredient Depression Era Caramel Apple Bread Pudding turns day-old bread into a warm dessert with tender apples, soft caramel-soaked centers, and golden corners. Canned apple pie filling supplies both the fruit and its spiced sauce, so you can assemble everything right in the baking dish.
What You’ll Need
- Day-old bread. Use 8 cups of cubed bread. A sturdy loaf such as French bread works well because the cubes hold their shape as they absorb the cream.
- Apple pie filling. Use the entire 21-ounce can, including the sauce. Cut any especially large apple slices into smaller pieces so they spread evenly through the dish.
- Caramel sauce. Drizzle ¾ cup over the bread and apples. Choose a pourable dessert sauce so it’s easy to distribute across the pan.
- Heavy cream. Pour 1½ cups slowly over the whole dish, including the corners, so the bread moistens evenly.
How to Make Caramel Apple Bread Pudding
Spread the bread cubes in a lightly greased 9×13-inch glass baking dish. Spoon the apple pie filling across the bread, making sure both the apple slices and their sauce reach the edges. Drizzle with caramel, then pour the cream evenly over the top.
Press the bread down gently with the back of a spoon and let it soak for 10–15 minutes. Bake uncovered at 350°F (175°C) for 40–45 minutes, until the top is puffed and golden and the sauce bubbles around the edges.
Let the pudding rest for about 10 minutes. The sauce will settle into the bread, making it easier to scoop. Serve warm from the dish.
Tips for a Soft Center and Golden Top
- Keep the bread cubes roughly the same size. Even pieces absorb the cream at a similar rate.
- Press gently before the soak. Bring the top pieces into contact with the cream while leaving the cubes loosely packed.
- Check the center near the end. The bread should be soft and hot, and the top should have golden peaks. A little thick apple sauce between the cubes is normal.
Serving and Reheating
Spoon the warm pudding into bowls and drizzle with caramel. A scoop of vanilla ice cream is an optional topping if you want a cool contrast. Refrigerate leftovers promptly in a covered container and reheat individual portions until hot throughout.
Frequently Asked Questions
Can I use fresh bread?
Yes. If it’s very soft, dry the cubes briefly in a low oven before assembling. Slightly dry cubes hold up better during the soak.
Does this bread pudding contain eggs?
The recipe uses heavy cream, caramel sauce, and apple pie filling to moisten the bread. The result is a soft, spoonable pudding with golden bread cubes on top.
4-Ingredient Caramel Apple Bread Pudding Recipe Card
A warm bread pudding with tender apples, caramel sauce, and golden edges.
- Soak time — 10–15 minutes
- Bake time — 40–45 minutes
- Rest time — About 10 minutes
- Servings — 8
- Pan — 9×13-inch oven-safe glass baking dish
Ingredients
- 8 cups stale or day-old bread, cubed
- 1 can (21 ounces) apple pie filling
- ¾ cup caramel sauce, plus extra for serving if desired
- 1½ cups heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch oven-safe glass baking dish.
- Spread the bread cubes evenly in the dish. Spoon the apple pie filling over the bread, distributing the fruit and sauce across the surface.
- Drizzle with the caramel sauce, then pour the heavy cream evenly over the bread and apples.
- Press the mixture down gently with the back of a spoon and let it stand for 10–15 minutes to absorb the liquid.
- Bake uncovered for 40–45 minutes, until puffed, golden, and bubbling around the edges.
- Let rest for about 10 minutes. Serve warm with extra caramel sauce if desired.