Caramel Apple Bread Pudding

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  • 1 Tbsp.  butter
  • 3 small apples, peeled, chopped (about 3 cups)
  • 25 individually wrapped caramels (approx. 6-7 oz.)
  • 1 can (12 oz.) evaporated milk, divided
  • 1 can (14 oz.) sweetened condensed milk
  • 4  eggs
  • 1 tsp. vanilla
  • 1/2 tsp. ground cinnamon
  • 3/4 lb. unsliced white bread, cut into 1-inch cubes (about 8 cups)
  • 1/2 cup  dried cranberries
  • 1 cup thawed whipped topping


  1. Heat oven to 350°F.
  2. Melt butter in large skillet on medium heat.
  3. Add apples; cook 5 min. or until crisp-tender, stirring frequently.
  4. Remove from heat.
  5. Place caramels in microwaveable bowl.
  6. Add 2 Tbsp. evaporated milk; set aside.
  7. Pour remaining evaporated milk into large bowl.
  8. Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended.
  9. Add bread; stir until liquid is absorbed.
  10. Stir in apples and cranberries; pour into buttered 2-qt. baking dish.
  11. Place in water bath.
  12. Bake 1 hour 10 min. on or until knife inserted in center of pudding comes out clean.
  13. Microwave caramels in microwaveable bowl on High 1 min. or until completely melted, stirring every 30 sec.
  14. Drizzle over pudding.
  15. Serve topped with whipped topping.
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