Caramel Apple Bagel Bread Pudding

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Here’s a dessert recipe that is completely perfect for fall:  Caramel Apple Bagel Bread Pudding

Caramel Apple Bagel Bread Pudding

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 on top make this an over-the-top kind of dessert.  Make it now!

Caramel Apple Bagel Bread Pudding 1

This bread pudding recipe is made unique by using Thomas’ Cinnamon Raisin Bagels in place of traditional bread.  This already- flavored variety is perfect for bread pudding!

Caramel Apple Bagel Bread Pudding 2

Just slice up the bagels into small pieces and set them into your baking dish.

Caramel Apple Bagel Bread Pudding 3

The apples for this recipe are lightly sauteed in butter and sugar until caramelized…

Caramel Apple Bagel Bread Pudding 4

…then they’re spooned on top of the bagel pieces.

Caramel Apple Bagel Bread Pudding 5

The secret to a good bread pudding is to make sure that the bread mixture is generously soaked with sweetened cream.

Caramel Apple Bagel Bread Pudding 6

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.

Caramel Apple Bagel Bread Pudding Recipe

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.

Caramel Apple Bagel Bread Pudding Recipe -

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!

Caramel Apple Bagel Bread Pudding

Yield: 8 servings

Prep Time: 35 minutes

Cook Time: 1 hour

  • One 1-pound bag of Thomas’ Cinnamon Raisin Bagels
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup packed dark brown sugar
  • 3 large Granny Smith apples, peeled and sliced
  • 6 large eggs
  • 1 quart (4 cups) half-and-half
  • ½ cup granulated white sugar
  • 2 tablespoons vanilla extract
  • ½ teaspoon salt
  • jarred caramel sauce, warmed
  1. Spray a 9x13-inch dish with nonstick spray.  Slice the bagels into small chunks and scatter on the bottom of the pan.
  2. 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.
  3. 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.
  4. 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.

Here are a few more bread pudding recipes you might enjoy:

Disclosure:  I am working with Thomas’ English Muffins and Bagels to create recipes using their products.  I love to work with brands that I use in my kitchen every day, and this is one of them!  Thank you for helping me to support great products.

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  • RoAnne Smokler-Costin wrote:

    My hat’s off to the chef! Here I am thinking that there probably isn’t a recipe on line in which to make bread pudding from the leftover, and just tore up, cinnamon raisin bagels I have on my counter. Surprise! Now I won’t have to make up an entire new recipe. However, there WILL be changes, because eating responsibly is my “thing”.
    I will reinvent it in a more healthy fashion. There are WAY too many sugar and fat calories. The bagels are sweet on their own, and the raisins and vanilla extract enhance the sweetness naturally. Cut down on the sugar, and add some honey to the custard mixture. Use non fat half and half or milk, or part vanilla lower calorie yogurt, melting a little unsalted (real) butter into it to make up for some fat. For those who want to eat this for breakfast, I would say the original is not the best, most nutritious way to start the day, especially for kids. But that is just me.
    Will make it now…. Can’t wait for the kitchen to be enveloped with the aroma!

  • Laura @ Laura’s Culinary Adventures wrote:

    Putting another dish on top to ensure the bread is saturated is such a good idea!

  • Rachel Cooks wrote:

    Loving the idea to use bagels for bread pudding. I cannot wait to try this!

  • Brenda @ a farmgirl’s dabbles wrote:

    I love how you used the bagels in this. There are never too many apple recipes this time of year!

  • Brianne @ Cupcakes & Kale Chips wrote:

    Forget apple pie, I’d rather have this amazing bread pudding for dessert! Hello bagels!

  • Dorothy @ Crazy for Crust wrote:

    This looks like the perfect breakfast!!

  • Alida wrote:

    This is such a creative way to enjoy bagels! The caramel apple twist is wonderful…perfect for Fall!

  • Aggie @ Aggie’s Kitchen wrote:

    Such a great idea to use the bagels and to weigh it down. I’m a bread pudding making novice!! This looks delicious Lori!

  • Liz @ The Lemon Bowl wrote:

    Ok this is such a genius way to use leftover bagels!! 

  • Barbara @ Barbara Bakes wrote:

    Great idea to use bagels. It would give it such a great texture. 

  • Peabody (Culinary Concoctions by Peabody) wrote:

    I’ve never made bread pudding with bagels, but it makes total sense. This looks super yummy. 

  • Liz wrote:

    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!

  • LeAnn wrote:

    Do you think this could be made ahead and kept in the refrigerator overnight? Bring to room temp before popping in oven? Your thoughts would be appreciated!

  • Katherines Corner wrote:

    Squeal! I love bread pudding. What a lovely blend of flavors, drooling a bit. I invite you to share at my Thursday blog hop ( you can link up until Sat midnight), Hugs!

  • Becki wrote:

    I have never seen bread pudding made with bagels but I am a huge fan of bread especially with apples and caramel – yum!

  • Jason Sandeman wrote:

    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!

  • Charlotte Moore wrote:

    YUM!! That last picture with the caramel looks wonderful.

  • wanda jordan wrote:

    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.

    • Lori Lange wrote:

      great idea- thanks!

  • Tori wrote:

    Yummmmm! Bread pudding is so perfect for this time of year

  • Katrina @ Warm Vanilla Sugar wrote:

    Placing another baking dish on top to weight down the bread is a GENIUS idea!! This bread pudding sounds awesome!