This is an amazing recipe that combined apple pie and bread pudding. You can also assemble the pudding the night before and bake it the next day for an easy and quick breakfast. This pudding is also great to enjoy as a dessert with a big scoop of vanilla ice cream on top.


2 eggs

8 c. bread – cubed

3 medium apples – peeled, cored, and chopped

1 c. milk

1 c. vanilla yoghurt

2 teaspoons cinnamon, divided

1/2 cup sugar, plus 2 tablespoons

1/4 c. raisins

1/2 teaspoon nutmeg


1 c. heavy cream

1 c. brown sugar

1 c. unsalted butter

How to make Easy Caramel Apple Pie Bread Pudding

Step 1: Prepare the oven. Preheat it to 350 degrees. Using cooking spray, grease a 9 x 13-inch baking dish.

Step 2: Place the yoghurt, milk, eggs, 1 teaspoon cinnamon, nutmeg, and half a cup of sugar in a large bowl. Mix well until combined. Next, add the apples and raisins. Mix again, then fold in the bread cubes. Into the prepared pan, pour the mixture.

Step 3: Whisk 2 tablespoons of sugar with 1 teaspoon of cinnamon in a small bowl until well blended.

Step 4: On top of the bread pudding, sprinkle the sugar-cinnamon mixture. Place the dish into the preheated oven and bake for about 30 to 40 minutes or until the pudding is puffed and golden brown.

Step 5: In the meantime, prepare the caramel sauce. Place the butter, heavy cream, and brown sugar in a heavy saucepan over medium-low heat. Mix well and bring the sauce to a boil. Once boiling, adjust the heat to low and allow the sauce to simmer for about 5 minutes or until thickened.

Step 6: Over the pudding, pour the sauce.

Step 7: Slice and serve the caramel apple pie bread pudding with a big scoop of vanilla ice cream on top. Enjoy!


If time permits, leave the bread cubes out for a couple of hours. This will get the bread cubes nice and dry. Alternatively, you can scatter them on a baking sheet and bake for about 10 to 15 minutes at 350 degrees until dry but not toasted.

You can prep the pudding the night before and bake it in the oven the next day.