If you are searching for a comforting dessert that combines warmth, sweetness, and a touch of nostalgia, the Caramel Apple Bread Pudding Recipe is your answer. This delightful dish is a tender, custardy bread pudding filled with cinnamon-spiced apples and topped with a luscious homemade caramel sauce. The blend of crispy edges, soft centers, and gooey caramel creates an irresistible combination that tastes like a cozy hug on a plate. It’s the perfect way to use day-old bread and transform simple ingredients into something truly special.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet impactful ingredients that come together beautifully to give you that perfect balance of texture and deep fall flavors. Each component plays an essential role in creating the soft custard, sweet warmth, and caramel richness that make this bread pudding unforgettable.
- Day-old brioche or challah bread: Provides a rich, tender base that soaks up the custard without falling apart.
- Eggs: Bind the custard to the bread cubes, giving that silky texture.
- Whole milk and heavy cream: Create a creamy custard that’s lush and comforting.
- Granulated and brown sugar: Balance sweetness and add subtle molasses notes.
- Vanilla extract: Brings depth and warmth to the custard flavor.
- Ground cinnamon and nutmeg: Essential spices that perfectly complement the apples and caramel.
- A pinch of salt: Enhances all the sweet and spicy flavors.
- Mixed apples: Granny Smith and Honeycrisp add tartness and sweetness plus a lovely texture contrast.
- Unsalted butter: Used to make the rich caramel sauce and add lusciousness.
- Heavy cream for caramel: Makes the sauce smooth and velvety.
How to Make Caramel Apple Bread Pudding Recipe
Step 1: Prepare the Oven and Dish
Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously to ensure the bread pudding doesn’t stick and can brown evenly on the edges.
Step 2: Whisk the Custard Mixture
In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until everything is well combined and smooth. This custard will soak into the bread, infusing it with that irresistible creamy flavor.
Step 3: Soak the Bread Cubes
Add the cubed day-old brioche or challah to the custard mixture and gently toss to make sure every piece is coated. Let it sit for about 15 minutes, so the bread absorbs all the custard goodness and softens perfectly without becoming mushy.
Step 4: Prepare the Apples
In a separate bowl, toss the peeled, cored, and chopped apples with 2 tablespoons of brown sugar and 1/2 teaspoon of cinnamon. This adds a lovely spiced sweetness and helps the apples caramelize slightly within the pudding.
Step 5: Layer the Bread and Apples
Start by layering half of the soaked bread cubes in the baking dish. Spread half of the spiced apple mixture over the bread. Repeat this layering with the remaining bread and apples. This layering ensures every bite is a perfect mix of tender bread and spiced apple chunks.
Step 6: Add Remaining Custard
Pour any remaining custard over the layered bread and apples. This helps keep the pudding moist and custardy throughout the baking process.
Step 7: Bake Covered
Cover the dish with foil and bake for 30 minutes to let the custard set and the apples soften gently.
Step 8: Uncover and Finish Baking
Remove the foil and continue baking for an additional 15 to 20 minutes until the top turns a gorgeous golden brown and the custard is fully set — tender yet firm enough to hold its shape.
Step 9: Make the Caramel Sauce
While the pudding is baking, melt the butter in a medium saucepan over medium heat. Add brown sugar and stir until it dissolves completely. This is the rich, golden base of your caramel sauce.
Step 10: Add Cream and Salt to Caramel
Slowly stir in the heavy cream and salt, continuing to stir constantly. Let the mixture simmer for about 5 minutes until it thickens slightly and becomes glossy.
Step 11: Cool the Bread Pudding
Once baked, remove the bread pudding from the oven and let it cool for 10 minutes. This resting time helps the custard set fully and makes it easier to serve.
Step 12: Drizzle with Warm Caramel
Just before serving, generously drizzle the warm caramel sauce over the top. This final touch adds a glorious sticky sweetness and shiny finish that takes this Caramel Apple Bread Pudding Recipe to the next level of deliciousness.
How to Serve Caramel Apple Bread Pudding Recipe
Garnishes
Enhance your presentation and flavor with a dollop of whipped cream or a scoop of vanilla ice cream. Freshly chopped pecans or walnuts sprinkled on top add a pleasant crunch. A light dusting of powdered sugar or a pinch of cinnamon can make it feel extra festive.
Side Dishes
This dessert is rich and satisfying on its own, but if you want to turn it into a more elaborate treat, pair it with a warm cup of spiced chai tea or a glass of dessert wine. Fresh fruit or a simple mixed green salad can provide a refreshing contrast for a fall-inspired brunch.
Creative Ways to Present
Try serving this pudding in individual ramekins for an elegant touch at dinner parties. For a rustic look, serve it family-style straight from the baking dish with a big spoon. You could also add a drizzle of salted caramel or a sprinkle of flaky sea salt on top for a trendy sweet-salty twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover bread pudding in an airtight container and refrigerate for up to 3 days. The flavors continue to meld beautifully, making it even more delicious the next day.
Freezing
This Caramel Apple Bread Pudding Recipe freezes well. Wrap the baked pudding tightly with plastic wrap and aluminum foil, or transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm individual portions in the microwave for about 1 to 2 minutes or reheat the whole dish in a 325°F oven until heated through, roughly 15-20 minutes. Add a splash of cream or a drizzle of caramel sauce to revive that fresh-baked texture and moistness.
FAQs
Can I use other types of bread for this recipe?
Absolutely! While brioche and challah add richness and softness, you can use other sturdier breads like French bread or even croissants. Just make sure the bread is a day old so it soaks up the custard without turning mushy.
What kind of apples work best?
A mix of tart Granny Smith and sweet Honeycrisp apples provides a great balance of flavor and texture. The tartness cuts through the sweetness, while the sweet apples soften nicely without disintegrating.
Is it possible to make this recipe dairy-free?
You can substitute dairy milk and cream with plant-based alternatives like almond or oat milk, and use dairy-free butter. The texture might vary slightly, but the delicious caramel apple flavor will still shine.
Can I prepare the bread pudding the night before?
Yes! Assemble the bread pudding and keep it covered in the refrigerator overnight. Bake it the next day when you’re ready. This makes it a great make-ahead dessert for gatherings.
How do I know when the bread pudding is fully cooked?
The pudding is done when the custard is set but still slightly jiggly in the center, and the top is golden brown. A toothpick inserted in the middle should come out mostly clean with just a few moist crumbs.
Final Thoughts
There’s nothing quite like sharing a warm, gooey slice of this Caramel Apple Bread Pudding Recipe to brighten up a chilly day or celebrate a special moment. Its blend of tender bread, spiced apples, and homemade caramel sauce creates a dessert that fills your kitchen with the sweetest aromas and your heart with pure joy. I can’t wait for you to try it and make it your own comforting classic.
Print
Caramel Apple Bread Pudding Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Apple Bread Pudding is a warm, comforting dessert combining tender, custard-soaked brioche bread with sweet, cinnamon-spiced apples and a rich homemade caramel sauce. Perfectly baked to a golden brown, it’s an ideal treat for cozy gatherings or holiday meals.
Ingredients
Bread Pudding
- 1 loaf (about 1 pound) day-old brioche or challah bread, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3 medium apples (preferably a mix of Granny Smith and Honeycrisp, peeled, cored, and chopped)
Apple Mixture
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Make Custard Mixture: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and well combined.
- Soak Bread: Add the cubed brioche bread into the custard mixture and gently toss to coat all pieces evenly. Allow it to rest for 15 minutes so the bread absorbs the custard fully.
- Prepare Apples: In a separate bowl, toss the chopped apples with 2 tablespoons of brown sugar and 1/2 teaspoon ground cinnamon to evenly coat them with sweetness and spice.
- Layer Bread and Apples: Arrange half of the soaked bread cubes in the greased baking dish, then evenly layer half of the apple mixture over the bread. Repeat the layering with the remaining bread cubes and apples.
- Add Remaining Custard: Pour any remaining custard mixture evenly over the layered bread and apples to ensure moistness throughout the pudding.
- Cover and Bake Initial: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes to cook the pudding through gently.
- Uncover and Finish Baking: Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and the custard is fully set.
- Prepare Caramel Sauce: While the pudding bakes, melt unsalted butter in a medium saucepan over medium heat. Stir in brown sugar until completely dissolved and smooth.
- Finish Caramel Sauce: Add heavy cream and salt to the saucepan, stirring constantly. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened and glossy.
- Cool Bread Pudding: Once baked, remove the bread pudding from the oven and let it cool for about 10 minutes, allowing it to set further.
- Serve with Caramel: Drizzle the warm caramel sauce generously over the bread pudding just before serving for maximum flavor and indulgence.
Notes
- Using day-old brioche or challah bread helps absorb the custard better without becoming too soggy.
- Feel free to substitute apples with pears or add nuts like pecans for extra texture.
- The caramel sauce can be prepared ahead and warmed before serving.
- Covering the dish while baking initially prevents the pudding from drying out.
- This recipe can be doubled and baked in two pans if serving a larger crowd.
