Caramel Apple Bread Pudding

Cubes of rich brioche soak up a spiced custard here before layering with cinnamon-sugared apples for a bread pudding that bakes into something soft in the center with a golden top. A separate caramel sauce, made while the pudding bakes, gets drizzled over each warm serving. It's a cozy, from-scratch dessert that turns simple ingredients into something genuinely impressive.

Brioche bread pudding layered with cinnamon apples and finished with a warm caramel sauce.

Why You'll Love This Recipe

• Fast: ready in about 75 minutes (30 min prep, ? min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 8 servings
• Light: about 365 calories per serving

Ingredients

• 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)
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup heavy cream
• 1/4 teaspoon salt

Instructions

1. Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Whisk the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt together in a large bowl until well combined.
3. Add the bread cubes to the custard and gently toss to coat, letting it sit for 15 minutes to absorb the liquid.
4. Toss the chopped apples with 2 tablespoons of brown sugar and half a teaspoon of cinnamon in a separate bowl.
5. Layer half of the soaked bread in the prepared dish, top with half of the apple mixture, then repeat with the remaining bread and apples.
6. Pour any remaining custard over the top of the bread and apples.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil and bake for another 15 to 20 minutes, until the top turns golden and the custard sets.
9. While the pudding bakes, melt the butter in a medium saucepan over medium heat for the caramel sauce, then add the brown sugar and stir until dissolved.
10. Add the cream and salt, stirring constantly, and bring to a simmer, cooking for 5 minutes until slightly thickened.
11. Remove the bread pudding from the oven and let it cool for 10 minutes.
12. Drizzle the warm caramel sauce over the bread pudding just before serving.

Cooking Tips

• Use bread that's a day or two old, or lightly stale, since it absorbs the custard better than fresh bread.
• Layer the apples evenly between the bread so every bite gets some.
• Whisk the caramel sauce constantly once the cream goes in, since it can bubble up quickly.

Substitutions

• Challah can replace brioche.
• Pears can replace or mix in with the apples.
• Half-and-half can replace part of the heavy cream in the custard.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave, adding fresh caramel if needed.
• Freeze the baked pudding without sauce for up to 2 months.

Serving Suggestions

• Serve warm with caramel sauce spooned over each portion.
• Add a scoop of vanilla ice cream for extra indulgence.
• Top with a light dusting of cinnamon before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	365 kcal

You Might Also Like

• Classic Bread Pudding with Vanilla Sauce
• Brown Butter Apple Cider Donuts with Cinnamon Sugar
• Cinnamon Apple Cake
• Maple Glazed Apple Blondies
• Caramel Apple Cheesecake Bars
• Pumpkin Bread Pudding