Apple Cinnamon Multigrain Bread Pudding is a fall recipe perfect for the holidays too. Delicious apples, hearty bread and cinnamon-infused custard make this dessert the ultimate comfort food.
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Apple Cinnamon Multigrain Bread Pudding

Delicious apples, hearty bread and cinnamon-infused custard make this dessert the ultimate comfort food.

Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9

Ingredients

For the Bread Pudding

  • 1 TB. salted butter (for greasing baking dish)
  • 8 cups cubed bread (multigrain or combo- see notes)
  • apples (peeled and finely chopped)
  • ½ cup pecans (roughly chopped)
  • 4 eggs (lightly whisked)
  • 2 cups milk (whole or partly skimmed)
  • 1 TB. pure vanilla extract
  • tsp. ground cinnamon
  • 1 cup brown sugar (lightly packed)
  • 2 tsp. powdered sugar (optional)

For the Salted Caramel Sauce

  • ¾ cup brown sugar (lightly packed)
  • ¼ cup salted butter
  • ½ cup heavy cream
  • ¼ tsp. sea salt

Instructions

For the Bread Pudding

  1. Preheat oven to 350°F. Generously butter a 9 x 13 deep baking dish.

  2. Layer bread on the bottom of the prepared baking dish, followed by the apples and pecans.

  3. In a large measuring cup or bowl, mix eggs, milk, vanilla, cinnamon and sugar until smooth.

  4. Pour the wet mixture over the layers, making sure to evenly coat the bread. Press down with a spatula and let rest for at least 5 minutes or until most of the liquid has been absorbed.

  5. Cover loosely with foil and bake for 45-50 minutes (removing foil after 10 minutes). The bread pudding is done once the top is golden brown and the egg mixture is set in the middle.

  6. Allow to cool for a bit before serving. Top with powdered sugar, salted caramel sauce (see below) and a scoop of vanilla ice cream (optional).

For the Salted Caramel Sauce

  1. Pour sugar into a heavy saucepan over medium-low heat and stir with a whisk until it starts to break down into very fine granules.
  2. Add butter and stir until completely melted and bubbly (about 2 minutes).
  3. Slowly pour in heavy cream until it comes to a boil, stirring constantly. Remove from heat and add salt.

  4. Pour over bread pudding while still warm.

Recipe Notes

I used fresh bread for this recipe (6 cups multigrain and 2 cups white). If using bread on the drier side, you may need to cut back the amount or increase the custard mixture.