Caramel Apple Bread Pudding Recipe

Today I’m bringing you a truly luscious dessert that hits all the right notes for cozy comfort. If the thought of warm, spiced apples swimming in a creamy custard, all swirled with rich caramel, doesn’t immediately make you crave a big scoop, well, I don’t know what will! This Caramel Apple Bread Pudding is an absolute game-changer. It takes everything you love about French toast, apple pie, and creamy pudding, and rolls it all into one spectacular, soul-warming bite. Trust me, whether it’s a chilly evening or you just need a serious dose of happiness, this recipe is a winner!

Why You’ll Love This Recipe

• Ultimate Comfort Food: It’s warm, gooey, and rich—the perfect dessert to cozy up with after a long day or serve at a holiday gathering.
• A Celebration of Fall Flavors: The blend of cinnamon, nutmeg, and tender, spiced apples brings all the best autumn aromas right into your kitchen.
• Flexible and Forgiving: Bread pudding is one of the most forgiving desserts! It’s super easy to customize and a fantastic way to use up day-old bread.
• The Caramel Swirl: That thick layer of caramel that gets swirled throughout the pudding adds pockets of pure, buttery decadence that are simply unreal.

Ingredients

Gathering up these ingredients is the easy part. The hardest part will be waiting for this deliciousness to come out of the oven!

• Day-Old Bread Cubes: This is the star of the show! Using day-old or slightly stale bread, especially something rich like brioche or challah, ensures it soaks up the custard perfectly without getting soggy.¹
• Large Apples: We’re going for sweet and slightly tart here. They are peeled and diced, providing those wonderful, soft pockets of fruit that taste like apple pie filling.
• Butter: Used to sauté the apples, adding richness and creating the perfect base for the spices and sugar.
• Brown Sugar: This is mixed with the apples and butter, helping them to caramelize slightly and deepening that lovely, molasses-rich flavor.
• Cinnamon and Nutmeg: The essential warm spices! They infuse the apples with that signature, irresistible autumnal aroma.
• Large Eggs: These act as the binder and thickening agent for the custard, giving the pudding its structure and velvety texture.²
• Milk and Heavy Cream (or Coconut Cream): The base of our rich custard. The cream brings an unbeatable richness and mouthfeel. Using coconut cream is a great alternative for a slightly dairy-free twist!
• Granulated Sugar: Sweetens the creamy custard mixture just right.
• Vanilla Extract: A splash of vanilla enhances all the other flavors, giving the custard a classic depth.
• Salt: Just a pinch, but it’s crucial! It balances the sweetness and makes all the other flavors—especially the caramel—pop!
• Caramel Sauce: Essential for those beautiful swirls and for drizzling on top. Use a good quality jarred sauce, or make your own if you’re feeling ambitious!
• Optional Chopped Pecans or Walnuts: For sprinkling on top right before serving, adding a lovely crunch for texture contrast.

Note: The exact measurements for these ingredients, along with the full step-by-step instructions, are detailed in the recipe card located right below this article!

How to Make the Caramel Apple Bread Pudding

This recipe is incredibly straightforward—you’re going to look like a culinary genius with minimal fuss!

Step 1: Prep and Sauté the Apples

First, preheat your oven to a cozy 350°F (175°C) and lightly grease your baking dish. Now for the apples: melt the butter in a skillet over medium heat. Toss in your diced apples, brown sugar, cinnamon, and nutmeg. Cook them for about 5–7 minutes until they are slightly softened but still hold their shape. This step is key for maximizing that spiced apple flavor!

Step 2: Assemble the Bread Base

Place your bread cubes into the prepared baking dish. Next, mix in the warm, fragrant apple mixture. Give it a gentle toss to distribute all that spicy, buttery goodness throughout the bread.

Step 3: Whisk the Custard

In a separate large bowl, whisk together the eggs, milk, cream, granulated sugar, vanilla extract, and that important pinch of salt. Whisk until it’s beautifully combined and slightly frothy.

Step 4: Soak and Swirl

Pour the creamy custard mixture evenly over the bread and apples. Use a spoon or spatula to gently press down on the bread cubes, making sure every piece gets saturated with that rich liquid. Now, drizzle the 1 cup of caramel sauce over the top and use a spoon to lightly swirl it into the custard—we want ribbons of caramel, not a fully mixed mess! Let it sit for 10 minutes to really soak up the moisture.

Step 5: Bake to Perfection

Bake for about 45–50 minutes. You’re looking for the pudding to be golden brown on top, nicely puffed up, and set in the center.

Step 6: Serve Warm and Drizzle!

Let the pudding cool for just a few minutes (it helps it set up nicely). Finish it off with an extra drizzle of caramel sauce—because you deserve it!—and sprinkle on those optional nuts for crunch. Serve warm and watch it disappear!

Pro Tips for Making the Recipe

• The Power of Stale Bread: Don’t skip the day-old bread! Fresh bread can turn mushy when soaked. Stale bread holds its structure better and absorbs the custard more effectively, giving you that perfect bread pudding texture.
• Go for Brioche: Using brioche or challah truly elevates this dish. They are richer breads due to the high egg and butter content, leading to a more decadent, velvety texture in the finished pudding.
• Don’t Rush the Soak: That 10-minute resting time is important! It gives the bread time to fully absorb the custard, ensuring a moist and evenly cooked pudding.
• The Wiggle Test: If you gently shake the dish toward the end of the baking time and the center still has a significant wobble, bake it for another 5–10 minutes. It should be mostly set with just a slight jiggle in the very center.

How to Serve

This Caramel Apple Bread Pudding is a showstopper all on its own, but you can definitely jazz it up for an extra special treat!

• Drizzles and Toppings: Serve with an extra generous helping of caramel sauce, a dusting of powdered sugar, or a sprinkle of toasted pecans or walnuts for crunch.
• A La Mode: You simply cannot go wrong with a scoop of creamy vanilla ice cream melting over the warm pudding.
• Whipped Indulgence: A dollop of fresh, lightly sweetened whipped cream is always a classic pairing.
• Morning Treat: It’s rich enough to be a fantastic holiday brunch item! Serve it alongside a strong cup of coffee.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days.

Freezing

You can freeze baked and cooled bread pudding! Place it in a freezer-safe container or wrap individual portions tightly in plastic wrap followed by aluminum foil. It keeps well for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

The best way to reheat bread pudding is in the oven. Place individual slices on a baking sheet and heat at 350°F (175°C) for about 10–15 minutes until warmed through. You can also quickly reheat single servings in the microwave, but the oven helps keep the edges slightly crisp.

FAQs

Can I use fresh bread instead of day-old bread?

While day-old bread is highly recommended because it’s drier and holds its shape better when soaked in custard, you can use fresh bread in a pinch! If you only have fresh bread, slice or cube it and spread it out on a baking sheet. Bake it in the oven at a low temperature (around $300^\circ\text{F}$) for about 10–15 minutes to dry it out slightly, which will help it achieve that perfect structure when baked.

What kind of apples are best for this recipe?

The best apples are those that hold their shape well during baking and offer a nice balance of sweet and tartness. Great choices include Honeycrisp, Fuji, Gala, or Granny Smith. A common trick is to use a mix—for example, combining sweet Gala with a few tart Granny Smiths adds a lovely complexity to the overall flavor.

Can I make this bread pudding ahead of time?

Absolutely! This is a fantastic make-ahead dessert. You can assemble the entire pudding (steps 1–7) and cover the baking dish tightly with plastic wrap. Store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove it from the fridge while the oven preheats, and then bake as directed. It may need a few extra minutes since it will be chilled.

Can I use a different fruit or add nuts into the mix?

Yes, you can easily substitute the fruit! Pears work wonderfully for a similar soft texture, or you could try a blend of apples and dried cranberries for a more festive feel. If you want to add nuts into the pudding, simply toss about 1/2 cup of chopped pecans or walnuts in with the apples and bread cubes before pouring in the custard—they’ll add a delightful texture throughout!