Apple Pie Bread Pudding
We’ve made casseroles with Thanksgiving dinner leftovers, but this is our first use-up-the-dessert recipe! Enjoy this bread pudding for breakfast or an afternoon snack.
Tip: This recipe also works deliciously with pumpkin, pecan, sweet potato, or your signature Thanksgiving pie.
- BREAD PUDDING
- 24 ounces (1 loaf) challah bread, cut into 2" cubes
- 8 eggs
- 2 cups milk
- 2 cups heavy cream
- 1 cup white sugar
- 1/2 cup light brown sugar, packed
- 2 1/4 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 6 tablespoons butter, melted
- 1/2 a 9" x 3" deep dish apple pie, chopped into large chunks
- CARAMEL RUM SAUCE
- 1 (19.5 ounce) jar caramel sauce
- 1 teaspoon rum extract
Adapted from qvc.co
To prepare the bread pudding, preheat the oven to 350° Fahrenheit. Grease a 9" x 13" casserole dish; set aside.
Place the bread cubes in a large bowl; set aside.
Whisk the eggs, milk, heavy cream, both sugars, cinnamon, and vanilla in a medium-size bowl. Beat until well mixed. Pour the egg mixture and melted butter over the bread and gently toss until most of the egg mixture is absorbed by the bread. Add the apple pie chunks and lightly toss to evenly incorporate.
Loosely cover the baking dish with aluminum foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
To prepare the sauce, combine the caramel sauce and the rum extract in a microwave-safe bowl; microwave for 60 to 90 seconds, or until warm. Serve over the warm bread pudding.