Ingredients:

  • 6 cups cubed brioche or challah bread, slightly stale
  • 3 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 2 cups whole milk
  • 3 large eggs
  • 1/4 cup light brown sugar, packed
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 21 oz can apple pie filling
  • 4 tbsp unsalted butter
  • 1/2 cup light brown sugar
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with a portion of the melted butter.
  2. Toss the bread cubes with the remaining melted butter and 1 tsp cinnamon in a large bowl until evenly coated.
  3. Spread half of the bread cubes in the bottom of the baking dish, dollop the apple pie filling evenly over the bread, and top with the remaining bread cubes.
  4. In a separate bowl, whisk together the milk, eggs, 1/4 cup brown sugar, vanilla, and salt until smooth and the sugar has dissolved.
  5. Pour the custard slowly over the bread, using a spatula to gently press down on the bread to ensure it absorbs the liquid.
  6. Let the bread pudding sit and soak for 15 minutes before baking.
  7. Bake for 40 minutes until the edges are mahogany-colored and the center is set.
  8. Prepare the caramel sauce by combining 4 tbsp butter, 1/2 cup brown sugar, heavy cream, vanilla, and salt in a saucepan, heating until smooth.