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Caramel Macchiato Apple Bread Pudding with Pecan Praline Sauce


  • 1 stale loaf French bread about 7-8 cups cubed
  • 3 Granny Smith apples cored and peeled then diced
  • Juice from 1 lemon about 2 tablespoons
  • 16 oz International Delight Caramel Macchiato Creamer
  • 1/2 cup pecans chopped
  • 1/2 cup raisins
  • 1 cup brown sugar
  • 4 eggs
  • 1/2 cup butter softened
  • 1 tsp vanilla

Pecan Praline Sauce:

  • 1/2 cup pecans chopped
  • 1 cup brown sugar
  • 3 tbs butter
  • 12 oz can evaporated milk
  • 1 tsp vanilla


  • Cut bread into 1 inch cubes and place in a large bowl, it should be about 8 cups.
  • Let the bread sit out, uncovered, overnight so it becomes stale.
  • If you do not have time to let the bread sit uncovered overnight then toast lightly in a low temp oven until crunchy.
  • Preheat oven to 350 degrees.
  • Toss apples with lemon juice, set aside.
  • In a mixing bowl, mix butter and brown sugar then add eggs and vanilla.
  • Finally add Caramel Macchiato creamer and mix until well incorporated.
  • Pour on top of bread, mix and let bread absorb liquid, up to 30 minutes.
  • Add apples, pecans, and raisins and mix well.
  • Pour mixture into a greased 9X13 baking dish.
  • Bake at 350 degrees for 40 minutes until firm and cooked through.

Pecan Praline Sauce:

  • Combine brown sugar, milk, vanilla, and butter in a saucepan.
  • Cook over med low heat until smooth.
  • Stir in pecans.
  • Serve warm over the bread pudding.


Sauce recipe adapted from www.cajundelights.blogspot.comĀ