This apple bread pudding combines buttery brioche and diced apples soaked in a cinnamon-spiced custard, then bakes until golden on top and soft and custardy in the center. Drizzle with caramel sauce and serve warm for the ultimate fall dessert. Bonus: You can assemble it the night before!
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Fall is my absolute favorite time of year when it comes to cooking. And while the San Diego sunshine doesn’t always get the memo that summer is over, my kitchen certainly does! From mini apple pies and apple turnovers to apple fritter rings (a brunch must!) and even apple pie egg rolls, I’m all about finding new ways to turn apples into dessert.
But would it really be fall without a good ol’ caramel apple?
My go-to recipe for the classic sweet-on-a-stick has been a reader favorite since 2016, but this time I’m skipping the sticks in favor of something you can eat with a spoon: Apple Bread Pudding.
It’s all the flavors of a classic caramel apple without the stick-to-your-teeth’ness of the traditional treat. A final drizzle of store-bought or homemade caramel sauce atop this warm treat is the finishing touch that’ll have you grabbing a spoon (instead of the floss!).
My #1 Tip for Bread Pudding Success
Start with day-old bread. Just like when making a classic herb stuffing or a breakfast strata, slightly stale bread works best. It soaks up the custard without falling apart or turning soggy, giving you that perfect contrast of lightly crisp edges and a soft, creamy center. I like to cube the bread, spread it on a baking sheet and let it sit uncovered on the counter overnight to dry out.
If you forget to take your bread out ahead of time, simply pop the bread cubes into a 300°F oven for about 10 minutes, just until dried out but not browned. Let the bread cool before assembling the pudding.
- Brioche bread: Its buttery flavor and tender texture make it my favorite choice for bread pudding, including my banana bread pudding. You’ll need 8 cups of cubed bread, but challah or French bread work well, too.
- Apples: Peel and dice them into 1-inch cubes. I love baking with tart Granny Smith apples because they hold their shape so well, which is why I use them in my Crescent Roll Apple Dumplings and Caramel Apple Monkey Bread, too. Honeycrisp, Fuji or Pink Lady are great substitutes. Avoid softer varieties like McIntosh, which can turn mushy.
- Lemon juice: A splash keeps the apples from browning while the bread pudding chills in the fridge before baking.
- Eggs: Just like in my Pumpkin French Toast Casserole, eggs are essential for creating a rich custard that sets as it bakes. You’ll need four large eggs for this recipe.
- Half-and-half: Richer than milk but lighter than cream, it makes the pudding creamy without being too heavy. You can substitute whole milk for a lighter result or use equal parts whole milk and heavy cream.
- Granulated white sugar and brown sugar: Both sweeten the custard, while brown sugar adds a hint of molasses flavor.
- Cinnamon and allspice: The warming spices that give this bread pudding its cozy fall flavor.
- Vanilla extract: Adds flavor. Pure or homemade vanilla extract works best here.
- Caramel sauce: Homemade or store-bought both work!
See the recipe card for full information on ingredients and quantities.
Unlike many apple bread pudding recipes, there’s no need to cook the apples first. They go straight into the custard with the brioche.
Start by greasing a 9×13-inch baking dish with butter. Toss the diced apples with lemon juice, then whisk together the eggs, half-and-half, vanilla, cinnamon, allspice, salt and both sugars in a separate large bowl.
Add the cubed brioche and gently fold until every piece is coated in the custard, then fold in the apples. Don’t worry if there’s still liquid in the bottom of the bowl. You’ll pour all of it into the baking dish so the bread can soak it up as it rests.
Success tip: Let it rest. Assemble the dish and refrigerate for at least 1 hour before baking. This gives the stale brioche time to soak up all that cinnamon-spiced vanilla custard. You can leave the prepared bread pudding in the fridge for up to 24 hours, giving the bread even more time to soak up all that goodness.
When you’re ready to bake, remove the plastic wrap and transfer the dish to a 350°F oven. Bake for 25 to 30 minutes, until the bread pudding is set and the top is golden brown.
Let it cool for at least 30 minutes before serving. This gives the custard time to settle and makes the bread pudding easier to portion.
Caramel Sauce & Serving Ideas
Leave it plain or serve it the way I do: warm with a generous drizzle of caramel sauce, a light dusting of powdered sugar and a scoop of vanilla ice cream or a dollop of whipped cream.
If you’ve never made homemade caramel sauce before, it’s surprisingly easy, but you can absolutely use your favorite store-bought caramel instead. And if you’re a butterscotch fan, my homemade butterscotch sauce would be delicious here, too!
Make It Ahead
This apple bread pudding is one of my favorite desserts for fall entertaining because you can prep it the day before. Assemble it as directed, cover tightly with plastic wrap and refrigerate for up to 24 hours.
When you’re ready to bake, remove the plastic wrap and let the baking dish sit at room temperature for 20 to 30 minutes while the oven preheats.
FAQs
The top should be golden brown and the custard should be set in the center. It should still be soft and creamy, but not wet or runny. If the center looks underbaked, give it a few more minutes in the oven, checking frequently so the top doesn’t get too dark.
Fresh bread, not enough time to soak up the custard or underbaking can all contribute to soggy bread pudding. For the best texture, start with slightly stale brioche, refrigerate the assembled pudding for at least 1 hour and bake until the center is set.
Ingredients
- 2 Tablespoons unsalted butter
- 4 medium Granny Smith apples, peeled, cored and diced into 1-inch cubes
- 1 Tablespoon lemon juice
- 4 large eggs
- 2 cups half-and-half
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 Tablespoon allspice
- 1 teaspoon salt
- 1 cup sugar
- 1 cup brown sugar
- 8 cups brioche bread, cubed
- Whipped cream or ice cream, for serving
- Homemade or store-bought caramel sauce, for serving
Instructions
- Preheat the oven to 350°F.
- Grease a 13×9-inch baking pan with the butter and set it aside.
- In a medium bowl, toss together the apples and lemon juice.
- In a separate large bowl, whisk together the eggs, half-and-half, vanilla extract, cinnamon, allspice, salt, sugar and brown sugar. Add the brioche bread to the bowl and fold until the bread is well coated then fold in the apples.
- Pour the bread mixture into the prepared baking dish, including any remaining liquids, and spread it into an even layer. Cover the dish securely with plastic wrap and refrigerate it for a minimum of 1 hour or up to overnight.
- When ready to serve, remove the baking dish from the fridge, discard the plastic wrap and bake it until it is set and golden brown on top, 25 to 30 minutes. Allow the bread pudding to cool for at least 30 minutes before serving with whipped cream or ice cream and a drizzle of caramel sauce.
Kelly’s Notes
- Bread: Brioche is my favorite, but challah or French bread work well, too. For the best texture, use slightly stale bread. If yours is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for about 10 minutes.
- Caramel sauce: I drizzle mine with homemade bourbon caramel sauce, but any store-bought caramel works, too.
- How to tell when it’s done: The top should be golden brown and the center should be set but still soft and custardy. If the center looks wet or runny, continue baking, checking every few minutes.
- To make ahead: Assemble the bread pudding up to 24 hours in advance, cover and refrigerate. Let sit at room temp while the oven preheats, then bake as directed.
- To store leftovers: Refrigerate leftovers up to 4 days. Cover with foil and warm in a 325°F oven until heated through. Individual portions can also be reheated in the microwave.
- To freeze: Cool the bread pudding completely, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat covered with foil in a 325°F oven until warmed through.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This tasted very good, but I was a little disappointed in the consistency. I used challah bread, as suggested, but perhaps it was too fresh. I mixed the bread cubes into the egg mixture, and the bread cubes essentially disintegrated. Next time, I would use a firmer bread (french, sour dough or croissants) and rather than mix the bread cubes into the egg mixture, I would place them in the baking dish and pour the egg mixture over that. Also, I baked this for 45 minutes, as it wasn’t done with any less time, especially after being refrigerated. The spice amounts are perfect, so with a few corrections, I will make this again!
Hi Jane! Chances are the bread was too fresh so it got soggy. Stale/dry bread is best!
With our own very productive, small orchard, we have lots of great apples here. With a sudden influx of house guests, big breakfasts and evening treats before the fire meant a few surprises. Even folks that insisted they did not care for any kind of bread pudding, went bananas over this gorgeous mix of apples and bread. No one could resist it’s homey, cosy charm. Each batch was eaten so fast, there was no chance to take any pictures. Hope when our company is gone, it may be possible to snap a shot.
Wonderful take on beloved bread pudding and apples.
Love this, Jenn! I’m so thrilled everyone enjoyed the recipe!