Caramel Apple Bagel Bread Pudding is a dessert recipe that is completely perfect for fall.
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.
Caramel Apple Bagel Bread Pudding
- One 16-ounce bag cinnamon raisin bagels
- ¼ cup (½ stick) unsalted butter, cut into pieces
- 1 cup packed dark brown sugar
- 3 large Granny Smith apples, peeled and sliced
- 6 large eggs
- 1 quart (4 cups) half and half cream
- ½ cup granulated white sugar
- 2 tablespoons vanilla extract
- ½ teaspoon salt
- ½ cup jarred caramel sauce, warmed
- Spray a 9x13-inch dish with nonstick spray. Slice the bagels into small chunks and scatter on the bottom of the pan.
- In a large skillet, melt the butter over medium heat, and add the brown sugar. Stir until the butter and sugar are bubbling—continue to stir and cook for an additional 2 minutes. Add the apples and continue to stir until apples are well-coated with the caramel mixture. Cook and stir for an additional 2 minutes. Spoon the apples on top of the bagel pieces in the pan. Scrape the sugary juices evenly on top.
- In a large bowl, whisk together the eggs, half-and-half, sugar, vanilla and salt until the sugar is dissolved. Pour over the bagel/apple mixture in the pan. Cover the pan loosely with plastic wrap, and place another pan on top to submerge the bagels in the liquid. Let sit at room temperature for 30 minutes.
- Preheat the oven to 350 degrees F. Make sure there is a rack in the middle and another rack on the bottom of the oven. Place a rimmed baking sheet lined with foil on the bottom rack (this will catch any potential drips). Remove the plastic wrap, cover the bread pudding with foil, and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes. Let cool for at least a few minutes before servings. Serve slices warm with a drizzle of caramel sauce.
My husband claims this was the BEST bread pudding he’s ever eaten! I used brioche bagels. It was very very good. Will make again… and again!
Putting another dish on top to ensure the bread is saturated is such a good idea!
Loving the idea to use bagels for bread pudding. I cannot wait to try this!
I love how you used the bagels in this. There are never too many apple recipes this time of year!
Forget apple pie, I’d rather have this amazing bread pudding for dessert! Hello bagels!
This looks like the perfect breakfast!!
This is such a creative way to enjoy bagels! The caramel apple twist is wonderful…perfect for Fall!
Such a great idea to use the bagels and to weigh it down. I’m a bread pudding making novice!! This looks delicious Lori!
Ok this is such a genius way to use leftover bagels!!
Great idea to use bagels. It would give it such a great texture.
I’ve never made bread pudding with bagels, but it makes total sense. This looks super yummy.
You’ve hit on three of my weaknesses: baked apple dishes, caramel and bagels! How could I NOT want a big slice?? What a fantastic, cinnamony bread pudding!
I have never seen bread pudding made with bagels but I am a huge fan of bread especially with apples and caramel – yum!
What a delicious way to use up your bagels. Well, to be honest, there is no way that there would be any bagels left over in my house, but this is such a great idea! I love the caramel touch too!
You can do this in the crock pot also. Bread pudding is the best thing I make in crock pot. I save all kinds old bread in freezer till have bag full . Then make it in crock pot….I never thought of doing with bagels. THANKS FOR THIS TIP TOO.
great idea- thanks!
Love that idea! How long do you recommend to cook this in the crockpot and on what setting?
Yummmmm! Bread pudding is so perfect for this time of year
Placing another baking dish on top to weight down the bread is a GENIUS idea!! This bread pudding sounds awesome!