Just Unearthed a Treasure from My Childhood: Grandma’s Secret Recipe
Description
A sweet, comforting dessert made from simple pantry staples, baked to golden perfection, and topped with a buttery caramel sauce. Every bite is a nostalgic memory of Grandma’s kitchen.
Introduction
I discovered this recipe tucked inside a vintage recipe box, and instantly, I was transported back to my childhood—the aroma of cinnamon, the warmth of the oven, and the joy of sharing dessert with family. This rediscovered treasure is simple to make and irresistibly delicious.
Why You’ll Love This Recipe
- Easy to make with common pantry ingredients
- Warm, tender custard-soaked bread with juicy apples
- Topped with rich, homemade caramel sauce
- Perfect for family gatherings or cozy nights in
Ingredients
Bread Pudding:
- 4 cups stale bread, cubed (French or brioche works best)
- 2 medium apples, peeled and diced (Granny Smith or Honeycrisp)
- 2 cups whole milk
- 3 large eggs
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 2 tbsp butter (for greasing the dish)
Caramel Sauce:
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 cup light brown sugar
- Pinch of salt
- ½ tsp vanilla extract
Instructions
1. Prepare the Bread
If your bread isn’t stale, bake cubed bread at 300°F (150°C) for 10 minutes to dry slightly. Place cubes in a buttered baking dish.
2. Add the Apples
Scatter peeled and diced apples over the bread cubes.
3. Make the Custard
Whisk together milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Combine and Soak
Pour custard over bread and apples, pressing gently so all pieces absorb liquid. Let sit 15–20 minutes.
5. Bake the Pudding
Bake at 350°F (175°C) for 45–50 minutes, uncovered, until top is golden and center is set but slightly wobbly.
6. Make the Caramel Sauce
Melt butter in a saucepan over medium heat. Add brown sugar, cream, and salt. Stir until boiling and simmer 3–4 minutes until slightly thickened. Remove from heat and stir in vanilla.
7. Serve
Scoop warm pudding and drizzle caramel sauce on top. Optional: add a scoop of vanilla ice cream or whipped cream.
Variations
- Add walnuts or pecans for crunch
- Swap pears for apples for a different flavor
- Fold in dark chocolate chunks for extra indulgence
Tips for the Best Results
- Use bread that is slightly stale for optimal custard absorption
- Do not overbake; the center should remain slightly soft
- Make the caramel sauce just before serving for a fresh, silky finish
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently in the oven or microwave and add caramel before serving
Serving Suggestions
- Serve warm on its own or with vanilla ice cream
- Pair with coffee or a glass of milk for a comforting treat
FAQs
Can I use fresh bread?
Yes, but toast or bake cubes briefly to help them soak the custard without becoming mushy.
Can I make it ahead of time?
Yes, assemble, cover, and refrigerate for up to 24 hours before baking.
Can I freeze it?
Yes, bake first, then freeze in an airtight container. Reheat in the oven before serving.
Conclusion
This Grandma’s Caramel Apple Bread Pudding is more than dessert—it’s a piece of childhood, a family heirloom reborn. Simple ingredients, cozy flavors, and a golden caramel topping make it a recipe you’ll return to again and again.