Description
This Caramel Apple Bread Pudding is a comforting dessert featuring a custardy blend of brioche bread and spiced apples, baked to golden perfection and drizzled with a rich homemade caramel sauce. It’s perfect for cozy gatherings or a decadent treat any time of year.
Ingredients
Scale
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 (for tossing apples)
- 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 Oven 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, cinnamon, nutmeg, and salt until smooth and well combined.
- Soak Bread Cubes: Add the brioche or challah bread cubes to the custard mixture and gently toss to coat evenly. Allow to sit for 15 minutes so the bread absorbs the custard thoroughly.
- Prepare Apple Mix: In a separate bowl, toss the peeled, cored, and chopped apples with 2 tablespoons of brown sugar and 1/2 teaspoon of cinnamon until fully coated.
- Layer Bread and Apples: Place half of the soaked bread cubes into the greased baking dish. Spread half of the apple mixture evenly over the bread layer. Repeat with the remaining bread cubes and apples, layering them similarly.
- Add Remaining Custard: Pour any remaining custard mixture evenly over the top of the bread and apples in the dish to ensure a moist pudding.
- Cover and Bake: Cover the baking dish tightly with foil and place it in the oven. Bake for 30 minutes covered to set the custard.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 15-20 minutes until the top turns golden brown and the custard is fully set.
- Make Caramel Sauce: While the bread pudding bakes, melt the unsalted butter in a medium saucepan over medium heat. Stir in brown sugar until it dissolves completely.
- Add Cream and Salt: Pour in the heavy cream and salt, stirring constantly. Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens slightly.
- Rest Bread Pudding: Remove the baked bread pudding from the oven and let it cool for 10 minutes to allow the custard to set properly.
- Serve with Caramel: Drizzle the warm caramel sauce generously over the bread pudding just before serving for a luscious finish.
Notes
- Day-old brioche or challah bread is preferred as it absorbs the custard better without becoming too soggy.
- You can use your favorite apple varieties, but a mix of tart Granny Smith and sweet Honeycrisp gives balanced flavor and texture.
- Allowing the bread to soak in the custard is key to achieving the perfect custardy texture.
- The caramel sauce can be made ahead and reheated gently when ready to serve.
- If you prefer a crunchier top, sprinkle a little extra brown sugar before the final uncovered bake.
