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Apple Pecan Bread Pudding With Warm Caramel Sauce Recipe

I confess. I cannot stop making bread pudding for it is one of the most fascinating of all the breakfast dessert kingdom. It is economical yet, when made correctly, glamorous. It is quite plain in theory yet as complex as you’d like it to be. It is far more wild than it looks.


  • About 8 cups of French bread, allow to sit overnight so it is dry
  • 8 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 can sweetened condensed milk
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 large honeycrisp apples, freshly grated (or, if preferred, thinly sliced)
  • 1 cup chopped pecans (optional)
Bread pudding does not start out gorgeous. It is mushy and spongey and gooey. And mushy. This begins as you place all of the wet ingredients, salt, brown sugar, cinnamon & nutmeg into a large bowl and whisk them together well. After ingredients are incorporated, push bread into the mixture. Give everything a couple of stirs until bread is well-coated.  Cover with handi-wrap and place in the fridge for a couple of hours or overnight.

Preheat oven to 350 degrees. After bread has a chance to soak in all the flavors, add the pecans and grated apples and gently fold into puddin’.

Place the bread pudding into a 9X13 baking pan coated in baking spray (or butter).


  • 1 stick cold butter cut into small pieces
  • 1 1/2 cup flour
  • 2/3 cup of uncooked oatmeal
  • 2/3 cup brown sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup pecans

Place streusel ingredients in a medium-large bowl and use pastry cutter until all ingredients incorporate together into a crumbly streusel. Sprinkle all over the top of the bread pudding. Loverly.

Bake for about an hour or until a knife poked into the center comes out clean.

While the bread pudding bakes, make the caramel sauce and then set aside.

Homemade Caramel Sauce

  • 1 cup unsalted butter
  • 2 cups brown sugar, packed
  • 1 teaspoon sea salt
  • 3/4 cup heavy whipping cream

This is one of those recipes where mise en place is key. Have all your ducks in a row. Be a good scout, always be prepared. Okay, you get the idea.

Melt butter over low heat in medium-large saucepan. After it is fully melted, stir in brown sugar and salt. Turn heat up to medium to medium-high heat and watch closely.

When sauce starts to boil and get foamy looking, simmer for about three minutes over medium heat

After simmering, carefully add in heavy whipping cream. The sauce’s reaction to the cream is pretty jumpy, so be careful.

Stir together and remove from heat. Allow to cool for a bit before using so you don’t burn yourself. Fresh out of the pan caramel sauce is very hot.

When bread pudding is done baking, place servings into pretty bowls (preferably glass so the caramel sauce can show off). Top bread pudding with caramel sauce and a few chopped pecans.

It cannot be tamed for it is wild to it’s core. Many will not be brave enough but those who embark upon the new, glamorous bread pudding adventure will love every bite.

Crikey that’s delicious, mate!

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3 Responses

  1. […] This dish is a perfect example of what we call innovation! I know that everything on this dish is perfectly done, all is palatable! How I wish I could cook as perfect as this one. I’m sure this is a kind of dish that would impress your whole family! Very yummy!Go check out her blog! […]

  2. Pam Krugman

    This looks beyond words and I will try it. Did I miss something? when you stated 8 cups of French bread, did you want us to cut into cubes or what? I’ve not made bread pudding before so please excuse my ignorance. Thank you!

  3. […] with caramel sauce, a dollop of fresh whipped cream, a shake of pumpkin spice and a pecan. If serving for dessert, a […]

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