Go Back
–+ servings
condensed milk bread pudding in a pan with a portion in a bowl with ice cream beside fresh apples.
Print Recipe
5 from 2 votes

Cinnamon Apple Bread Pudding With Condensed Milk

You have to try this cinnamon apple bread pudding with condensed milk recipe this fall! It's sweet, comforting, and so easy to make!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American, British
Keyword: bread pudding condensed milk, bread pudding recipe with condensed milk, bread pudding with condensed milk, condensed milk bread pudding
Servings: 8 servings
Calories: 591kcal

Ingredients

Bread Pudding Ingredients

  • 7 cups french bread (cubed)
  • 14 oz sweetened condensed milk
  • 13.5 oz unsweetened coconut milk
  • 4 eggs
  • 4 Tbsp unsalted butter
  • 2 tsp vanilla extract
  • ⅓ cup brown sugar
  • ½ tsp cinnamon powder
  • ½ tsp sea salt

Apple Filling Ingredients

  • 2 cups apples (cubed)
  • 1 Tbsp unsalted butter
  • ¼ cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 cup water

Caramel Sauce Ingredients

  • 1½ Tbsp unsalted butter
  • ½ cup brown sugar
  • ¼ cup heavy whipping cream
  • ⅛ tsp sea salt
  • ½ tsp vanilla extract

Instructions

  • Spray 9" x 13" baking dish with nonstick cooking oil. Cube stale bread and add it to the dish.
  • Combine condensed milk, coconut milk, eggs, vanilla extract, brown sugar, cinnamon, and sea salt. Whisk until consistent and pour over cubed bread, then set aside.
  • Peel, core, and chop apples into cubes, then add to a pot along with butter, brown sugar, and pumpkin pie spice. Mix and cook over low-medium heat until butter melts and apples are evenly coated, then add water and boil for 5 minutes or until apples are slightly softened.
  • Strain apple mixture, then distribute over the top of the bread pudding. Place the baking dish, uncovered, on the middle rack in a preheated oven and bake for 45 minutes to an hour, or until set. 
  • Add butter and brown sugar to a saucepan, stirring over low heat until butter melts and mixture is consistent (about 2 minutes). Add heavy cream, salt, and vanilla, then mix another 5 minutes over medium heat until sauce is creamy and pourable.
  • Drizzle caramel sauce over the bread pudding, then serve.

Notes

  • Preheat oven to 325℉.
  • The more stale the bread, the better! My bread was about as stale as cruotons, which is ideal, but you can get away with using day-old bread. If you only have fresh bread, I recommend leaving it out overnight prior to making the bread pudding.
  • Try to get the custard mixture as smooth as possible, but it's okay if there are some small clumps.
  • Strain apple mixture, then distribute over the top of the bread pudding. Place the baking dish on the middle rack in a preheated oven and bake for 45 minutes to an hour, or until set. 
  • Instead of pouring the spiced water down the drain, you can add it to a fall simmer pot to fill your house with the sweet aromas of autumn!
  • Baking times may vary, as all ovens are different! I recommend checking after 45 minutes, and then in 10-minute increments until it is done baking.
  • If you're unsure whether the bread pudding is done baking, stick a knife through the middle. If it comes out clean, the bread pudding should be done!
  • You may have leftover caramel sauce depending on how much you prefer to use. Store in a mason jar in the refrigerator.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1cup | Calories: 591kcal | Carbohydrates: 89.6g | Protein: 11.3g | Fat: 21.6g | Saturated Fat: 12.8g | Cholesterol: 165.3mg | Sodium: 138mg | Fiber: 1.7g | Sugar: 72.8g