Caramel Apple Bread Pudding Muffins (Print View)

Muffins with caramel and apples baked in soft, custardy bread—sweet, warming treat for any autumn occasion.

# Components:

01 - 5 cups day-old brioche or challah bread, cut into 1-inch cubes

02 - 1 1/2 cups whole milk

03 - 1/2 cup heavy cream

04 - 3 large eggs

05 - 1/3 cup granulated sugar

06 - 1/4 cup light brown sugar

07 - 2 teaspoons vanilla extract

08 - 1/4 teaspoon salt

09 - 2 medium apples, peeled, cored, and diced

10 - 1 tablespoon lemon juice

11 - 1 teaspoon ground cinnamon

12 - 1/2 cup caramel sauce, plus extra for drizzling

13 - 2 tablespoons light brown sugar

14 - 1/2 teaspoon ground cinnamon

15 - 1/4 cup chopped toasted pecans or walnuts

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.

02 - Whisk together whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, and salt in a large bowl until fully combined.

03 - Add bread cubes to the custard mixture, ensuring all pieces are coated. Allow to soak for 10 minutes.

04 - Combine diced apples with lemon juice and cinnamon in a separate bowl.

05 - Gently fold the apple mixture and half of the caramel sauce into the soaked bread. If desired, fold in chopped nuts.

06 - Divide the prepared mixture evenly among the muffin cups, filling each to the top. Drizzle remaining caramel sauce over each muffin.

07 - In a small bowl, stir together topping brown sugar and cinnamon. Sprinkle evenly over the filled cups.

08 - Bake for 28 to 32 minutes, until muffins are golden brown and centers are set.

09 - Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack. Drizzle with extra caramel sauce before serving, if desired.

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Use firm, tart apples such as Granny Smith or Honeycrisp for best texture and flavor
Substitute gluten-free bread for a gluten-free option

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