Oh, you guys!

This recipe.

I think it’s my new favorite.

I know I’ve said this before, but I nearly ate the whole thing in one sitting. It’s just so perfect.

I had to fight Chuck for the last bites. I won.

Apple bread pudding came about because I was craving something apple-y. Tis the season after all. However, I wanted something that I could sink my teeth into a little more than a pie or a crisp. Does that make sense? I wanted something with some heft. I was looking up recipes for apple dumplings and promptly realized that those things are way too much work right now. I’ve got a teething baby on my hands, this dessert needed to be something I can whip up fast and pop in the oven.

Enter bread pudding.

It’s one of those things that hangs out in the back of my mind all the time, but I never actually make it. This time I did, and oh man was I glad for it. It’s so good. It’s hefty without being too rich like some deserts are. It’s got a lot of flavor, and then there’s that drizzle of hot caramel sauce over the top that just perfects it.

Of course, this would also be a great vehicle for ice cream, or a sweetened whipped cream, depending on your preference. Honestly, I think it’s perfect without it, but that’s just me.

I think this will be something that happens on repeat around here. It’s bread baking weather anyway, so there should be plenty of bread around to use. I used leftover sourdough bread, but just about any stale bread will work wonderfully.