Name: Apple Bread Pudding with Caramel Recipe
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 16 ounce loaf brioche or challah bread; 3 medium Granny Smith apples, peeled, chopped ¼-inch; 2/3 cup chopped walnuts; 2/3 cup dried cranberries; 5 large eggs; 1 egg yolk; 1/2 cup applesauce (regular, not unsweetened); 1/2 cup granulated sugar; 1/3 cup packed brown sugar; 1 3/4 cups milk; 1 3/4 cups heavy cream; 1 teaspoon vanilla extract; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamom; 1/4 teaspoon salt; 4 tablespoons Danish Creamery Butter, cubed; 12 tablespoons Danish Creamery Butter; 3/4 cup packed brown sugar; 1/2 cup heavy cream; 1 teaspoon vanilla extract

There’s nothing quite like the warm, comforting hug of bread pudding on a cozy afternoon. This Apple Bread Pudding with Caramel Recipe brings together tender apples, crunchy walnuts, and sweet dried cranberries all soaked in a rich spiced custard—then finished off with a luscious caramel sauce that’ll have everyone asking for seconds.

The image shows a close-up of a golden brown bread pudding slice being lifted with a gold spatula. The bread pudding has several layers of unevenly shaped bread pieces with a slightly crispy texture on top, mixed with dark raisins and lighter nut pieces scattered throughout. A smooth, light caramel sauce glistens over the top, adding shine and moisture. The bread pudding sits inside a white baking dish with a blue rim, placed on a white marbled surface. The scene is bright and detailed, highlighting the moist and textured layers of the dessert. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Bread Pudding with Caramel Recipe
Top Tip
How to Serve Apple Bread Pudding with Caramel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Bread Pudding with Caramel Recipe

Why You'll Love This Recipe

From the first bite, this Apple Bread Pudding with Caramel Recipe feels like a warm, sweet celebration. It’s one of those dishes I love making when I want something special but still homey. The texture, the flavors, and the caramel drizzle all come together perfectly.

Perfectly Balanced Flavors: Tart Granny Smith apples and sweet dried cranberries play so beautifully against the warm spices and caramel.
Textural Delight: The toasted brioche cubes soak up the custard without turning mushy, delivering a tender bite with buttery edges.
Made-Ahead Friendly: You can prep most of it in advance and have it ready to bake when guests arrive—or for a special treat any day.
Decadent Caramel Finish: The homemade caramel sauce is rich and silky, elevating this bread pudding to a dessert you’ll be proud to serve.

The image shows a white rectangular baking dish filled with a layered bread pudding. The top layer is made of chunky, golden-brown toasted bread pieces that appear moist with a shiny, caramel-colored sauce coating them. Mixed within the bread are small pale yellow apple cubes and dark dried berries, scattered evenly on the surface. The texture looks soft and slightly syrupy, with some edges of the bread slightly darker and crispier. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients aren’t just thrown together; each one brings something special that makes the pudding shine. The bread forms the base texture, apples add moisture and tartness, and the custard holds it all together infused with cozy spices. I recommend picking fresh Granny Smith apples for their crisp and slightly tangy bite, which cuts through the richness.

Flat lay of a small stack of brioche bread cubes, three peeled and quarter-inch chopped green Granny Smith apples, a handful of chopped walnuts, a small pile of dried cranberries, five whole uncracked brown eggs and one whole uncracked white egg, a small white ceramic bowl of smooth applesauce, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of packed brown sugar, a small white ceramic bowl of milk, a small white ceramic bowl of heavy cream, a small white ceramic bowl of ground cinnamon, three tiny white ceramic bowls containing ground nutmeg, ground ginger, and a spice blend of ground cloves and cardamom, a small white ceramic bowl of salt, two small pats of Danish Creamery butter cubes, and another small white ceramic bowl holding caramel sauce—all arranged with perfect symmetry and fresh, natural textures, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brioche or Challah Bread: Choose a sturdy loaf that’s slightly sweet and rich, perfect for soaking custard without falling apart.
Granny Smith Apples: Their tartness balances out the sweetness and adds a lovely fresh bite.
Walnuts: Toast them lightly to enhance their nutty flavor and add crunch.
Dried Cranberries: These add bursts of chewy sweetness that complement the apples beautifully.
Eggs: The backbone of the custard, providing structure and richness.
Applesauce (regular): Adds moisture and a hint of fruitiness without overwhelming the custard.
Granulated and Brown Sugar: Brown sugar adds depth with its molasses notes, while granulated sugar keeps things balanced.
Milk & Heavy Cream: The creaminess creates that luxurious custard texture.
Vanilla Extract: Essential for warmth and aroma—don’t skip it!
Ground Cinnamon, Nutmeg, Ginger, Cloves, Cardamom: A blend of fall spices that infuse every bite with cozy comfort.
Butter (Danish Creamery if possible): Cubed into the pudding for buttery pockets and used to make the caramel sauce for richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Apple Bread Pudding with Caramel Recipe—sometimes swapping apples for pears or adding a splash of bourbon into the custard for grown-up warmth. You can absolutely customize it to your taste or occasion.

Nut-Free Variation: Replace walnuts with pepitas or simply omit nuts for allergy-friendly comfort food. I did this once for a friend, and no one missed the crunch!
Seasonal Twist: Swap the dried cranberries for chopped dried apricots or fresh berries in summer; both offer a nice pop of flavor.
Dairy-Free Version: Use coconut milk and dairy-free butter. The texture shifts slightly but it's still unbelievably tasty.

Step-by-Step: How I Make Apple Bread Pudding with Caramel Recipe

Step 1: Toast the Bread Cubes Just Right

After cutting your brioche or challah into 1-inch cubes, spread them in a single layer on a baking sheet. Toast in a 350°F oven for 7-10 minutes until they're dry but still soft—not crispy. This step is my secret for bread cubes that soak just enough custard to stay sturdy yet tender. Keep a close eye to avoid over-toasting or you’ll lose that luscious texture.

Step 2: Whisk Together the Spiced Custard

Mix the eggs, egg yolk, applesauce, both sugars, milk, heavy cream, vanilla, spices, and salt in a medium bowl until smooth. I find that whisking well helps everything blend smoothly so the flavor is consistent throughout. It’s a treat to breathe in that warm cinnamon and cardamom aroma—makes you feel like the holidays have come early.

Step 3: Combine Bread, Apples, Nuts, and Cranberries

In a large bowl, toss your toasted bread cubes with peeled, chopped apples, walnuts, and dried cranberries. This ensures an even distribution of ingredients throughout your pudding. I like to chop apples into about ¼-inch pieces for the perfect bite size—they soften during baking without disappearing entirely.

Step 4: Assemble & Let It Rest

Grease a 9×13 baking dish and pour in the bread mixture. Pour the custard evenly over the top, then press down gently with your hands to fully submerge the bread. Let it rest for 15 minutes so the custard absorbs evenly—this makes a big difference in the final texture.

Step 5: Dot with Cubed Butter & Bake

Scatter cubed butter over the top before baking. This step adds pockets of rich, buttery flavor throughout once melted. Bake uncovered at 350°F for 45 to 55 minutes. I watch for the edges to look set and a toothpick inserted near the center to come out with a few moist crumbs but no raw custard—that’s your perfect doneness gauge. Then cool for 10-15 minutes on a rack before serving.

Step 6: Make the Caramel Sauce

In a saucepan over medium-high heat, melt butter, then whisk in brown sugar and heavy cream until smooth and warmed through. Remove from heat and stir in vanilla extract. This sauce can be made ahead and reheated gently; adding a splash of heavy cream if it thickens helps keep that perfect pourable consistency. I always find it’s the final touch that takes the pudding from delicious to downright indulgent.

Top Tip

From my experience making this Apple Bread Pudding with Caramel Recipe multiple times, these tips will save you from common pitfalls and elevate your dessert to the next level.

Don’t Skip the Toasting: Toasting the bread cubes properly ensures they soak up the custard without turning mushy—this step is key for that wonderful texture.
Even Custard Soaking: Pressing down on the custard-soaked bread and letting it rest for 15 minutes helps the flavors meld and the custard penetrate deeply.
Melted Butter Magic: Placing small cubes of butter on top before baking creates delicious, buttery pockets baked into the pudding.
Caramel Sauce Consistency: Make your caramel ahead and reheat with a little extra cream; this keeps it silky and easy to drizzle without thickening too much.

How to Serve Apple Bread Pudding with Caramel Recipe

Apple Bread Pudding - Serving Suggestion

Garnishes

I tend to keep garnishes simple with this pudding—just a light sprinkle of chopped toasted walnuts or a dusting of powdered sugar, which adds a pretty contrast and a touch of elegance. Sometimes a scoop of vanilla ice cream or a dollop of freshly whipped cream is my go-to finish for an extra indulgent treat.

Side Dishes

This Apple Bread Pudding with Caramel Recipe is delightful on its own, but I like pairing it with a cup of strong coffee or chai tea to complement the spices. For a brunch spread, light scrambled eggs and fresh fruit salad balance the richness perfectly.

Creative Ways to Present

For special occasions, I’ve served individual portions in ramekins topped with extra caramel and a tiny sprig of fresh mint. It makes the presentation feel thoughtful and festive. Another idea is layering the pudding in a glass trifle dish with homemade whipped cream for a beautiful visual treat that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover bread pudding keeps well if you cover it tightly and refrigerate for up to 4-5 days. I usually wrap mine with cling film or give it a snug foil tent to lock in moisture and flavors.

Freezing

Freezing works great with this recipe! After cooling completely, wrap the whole dish or individual portions tightly in plastic wrap and foil. I’ve kept mine frozen up to three months without losing that dreamy texture. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I recommend warming slices in the oven at 325°F, covered with foil, for about 10-20 minutes depending on portion size. This keeps the edges from drying out while warming through evenly. Microwave works for a quick fix—start with 30 seconds and then add time in short bursts to avoid overheating or drying out.

Frequently Asked Questions:

Can I use other types of bread for this bread pudding?

Yes! While brioche and challah are ideal for their texture and sweetness, you can use other sturdy breads like French bread or even a good sourdough. Just make sure to toast the cubes to dry them out a bit before soaking in the custard.

How far in advance can I assemble the pudding before baking?

I recommend assembling the bread, nuts, and dried fruit in the dish and toasting the bread earlier, but add the apples and custard right before baking. This keeps the pudding from getting soggy. The caramel sauce, however, can be made days ahead.

Can I make this recipe dairy-free?

Absolutely. Substitute the milk and heavy cream with coconut or almond milk, and use dairy-free butter for the pudding and caramel sauce. The texture will differ slightly, but the flavors remain delicious.

How do I know when the bread pudding is fully cooked?

Look for the edges to be set and golden, and insert a toothpick into the center—it should come out with a few moist crumbs but no raw custard. The pudding will also slightly puff and feel firm to the touch when done.

Final Thoughts

This Apple Bread Pudding with Caramel Recipe is one of those desserts I keep coming back to because it feels like company in a bowl—warm, satisfying, and just a bit special. Whether you make it for a chilly weekend afternoon or a holiday gathering, you’ll find it’s easy to prepare but impressive to serve. Give it a try; I promise you’ll love how the flavors and textures unfold bite after bite.