Bread pudding has always been such a big-time favorite in my house. All of those layers of bread soaked with sweet milk and cinnamon (and in this case- apples too!) and baked to perfection. Bread pudding perfection = crispy edges and bread still tender and warm. The apples baked within the layers of the bread… as well as the drizzle of caramel sauce on top make this an over-the-top kind of dessert. Make it now!
How to make Caramel Apple Bagel Bread Pudding:
This bread pudding recipe is made unique by using cinnamon raisin bagels in place of traditional bread. This already- flavored variety is perfect for bread pudding! Just slice up the bagels into small pieces and set them into your baking dish.
Lightly sauté apples in butter and sugar until they’re caramelized.
Then spoon the caramelized apples on top of the bagel pieces.
The secret to a good bread pudding is to make sure that the bread mixture is generously soaked with sweetened cream. This is the next step!
I like to cover the baking dish with plastic wrap and place another baking dish on top to weight down the bread and make sure it’s completely submerged in the cream. Let it sit like this for 30 minutes, and then bake.
Here is the Caramel Apple Bagel Bread Pudding- fresh out of the oven. You can see that it plumps up and properly rises tall while baking.
You want to slice it while it’s still slightly warm, and drizzle some caramel syrup on top of individual servings. Bread pudding is excellent saved in the refrigerator and re-warmed the next day (and the day after that) too! You might also like to try my cinnamon caramel bread pudding recipe.
