This apple bread pudding recipe is baked with tangy Granny Smith apples, pillowy brioche and a rich vanilla custard, then drizzled with bourbon caramel sauce for the ultimate fall dessert.
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The Coziest Apple Bread Pudding for Fall
Fall is my absolute favorite time of year when it comes to cooking.
And what’s fall without apples? From mini apple pies and apple turnovers to apple fritter rings (a brunch must!) and even apple pie egg rolls, I’ll take apples any way I can get them.
But would it really be autumn without a good old-fashioned caramel apple? My go-to caramel apples became an instant favorite when I first shared them back in 2016, and now I’m giving that classic flavor a cozy twist: Apple Bread Pudding.
This recipe brings home all the nostalgic caramel apple flavor without the sticky fingers. It’s baked with tangy Granny Smith apples, pillowy brioche bread and a vanilla custard that will make your taste buds swoon. A final drizzle of my homemade bourbon caramel sauce atop this warm treat will have you ditching the sticks and grabbing a spoon for what’s guaranteed to become a fall dessert favorite.
- Apples: I prefer to use Granny Smith apples for their tart flavor and firm texture, but any crisp baking apples like Honeycrisp, Fuji or Pink Lady work well, too. Avoid softer varieties like McIntosh, which can turn mushy once baked.
- Lemon juice: A quick splash keeps the apples from browning and brightens their flavor.
- Eggs: Four large eggs form the custard base that binds everything together.
- Half-and-half: Richer than milk but lighter than cream, it makes the pudding creamy without being too heavy. You can sub all milk for a lighter version or use a mix of cream and milk for extra decadence.
- Vanilla extract: Rounds out the custard with warm, sweet flavor. Pure or homemade vanilla extract is best here.
- Cinnamon + allspice: These classic baking spices bring cozy fall flavor. You can also add a pinch of nutmeg or cloves for extra warmth.
- Salt: A little salt balances the sweetness and enhances the apple flavor.
- Sugar + brown sugar: Using both gives you the best of both worlds—white sugar keeps the custard light, while brown sugar adds moisture and caramel notes.
- Brioche bread: Soft, buttery brioche makes the custard ultra-rich. Challah or French bread also work well. Use day-old or lightly toasted bread cubes so they soak up the custard without turning soggy.
- Caramel sauce: I use my bourbon caramel sauce for drizzling, but any store-bought caramel sauce works, too. My homemade butterscotch sauce (a reader favorite!) would be delicious here as well.
See the recipe card for full information on ingredients and quantities.
- Prep the pan. Preheat the oven to 350°F. Grease a 13×9-inch baking dish with butter and set aside.
- Toss the apples. In a medium bowl, combine the diced apples with lemon juice and set aside.
- Make the custard. In a large bowl, whisk together the eggs, half-and-half, vanilla, cinnamon, allspice, salt, sugar and brown sugar until smooth.
- Combine bread and apples. Add the cubed brioche to the custard and fold until the bread is well coated. Gently stir in the apples.
- Soak. Pour the mixture into the prepared baking dish, making sure to scrape in any remaining custard. Spread into an even layer. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to overnight).
- Bake. Remove the plastic wrap and bake until the custard is set and the top is golden brown, 35–45 minutes. If the top starts to brown too quickly, tent the dish loosely with foil halfway through baking.
- Serve warm. Let the bread pudding cool for at least 30 minutes before serving. Top with whipped cream, vanilla ice cream and plenty of caramel sauce.
My #1 Tip for Bread Pudding Success
Always start with day-old bread. Slightly dried-out bread soaks up the custard without turning soggy, giving you that perfect contrast of crisp edges and creamy center.
Only have fresh bread on hand? No problem. Cube it, then pop it in a 300°F oven for about 10 minutes to dry it out. It’s a quick hack that makes all the difference.
Make It Ahead
This apple bread pudding with caramel sauce is the perfect make-ahead dessert. Assemble the custard, bread, and apples right in your baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Store the caramel sauce separately in the fridge.
When you’re ready to bake, just pull the dish out while the oven preheats. Remove the plastic and let it sit at room temperature for 20–30 minutes, then bake as directed. Warm the caramel sauce in a saucepan over medium heat for 3–4 minutes, and dessert is served.
Party prep tip: For stress-free entertaining, bake it fully a day in advance, then reheat covered with foil at 325°F for 15 minutes before serving.
Storing & Freezing
- Storing: Cover leftovers tightly and refrigerate for up to 4 days. The bread will continue to soak up custard, so add a splash of milk or cream when reheating if needed.
- Freezing: Cool the bread pudding completely, then wrap the whole dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge, then reheat at 325°F until warmed through (about 15 minutes for slices, 25–30 minutes for a full pan).
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
- Day-old bread works best. If yours is fresh, cube it and bake at 300°F for 10 minutes to dry it out.
- I drizzle mine with homemade bourbon caramel sauce, but any store-bought caramel works, too.
- 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.
- To freeze: Cool the bread pudding completely, then wrap the whole dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge, then warm in the oven at 325°F until heated through, about 15 minutes for slices or 25–30 minutes for a full pan.
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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!