Description
This Caramel Apple Bread Pudding is a comforting and indulgent dessert featuring tender brioche soaked in a spiced custard, layered with sweet cinnamon apples, baked to golden perfection, and topped with a luscious homemade caramel sauce. Perfect for fall or any time you crave a warm, fruity, and decadent treat.
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 Layer
- 2 tablespoons brown sugar (for tossing apples)
- 1/2 teaspoon ground cinnamon (for tossing apples)
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 and ensure even baking.
- Make Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until fully combined and smooth.
- Soak Bread Cubes: Add the cut brioche or challah bread cubes to the custard mixture and gently toss to coat every piece. Allow the bread to soak for 15 minutes so it absorbs the flavorful custard.
- Prepare Apples: In a separate bowl, toss the peeled, cored, and chopped apples with 2 tablespoons of brown sugar and 1/2 teaspoon of ground cinnamon to evenly coat and add sweetness and spice.
- Assemble Layers: Layer half of the custard-soaked bread cubes into the prepared baking dish. Spread half of the cinnamon-coated apple mixture evenly over the bread layer. Repeat by layering the remaining bread cubes and then the remaining apples on top.
- Add Remaining Custard: Pour any leftover custard mixture evenly over the assembled bread and apple layers to ensure moistness throughout the pudding.
- Cover and Bake: Cover the baking dish tightly with foil to keep moisture in and bake in the preheated oven for 30 minutes to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the custard is fully set and slightly puffed.
- Make Caramel Sauce: While the bread pudding bakes, melt the unsalted butter in a medium saucepan over medium heat. Add the brown sugar and stir continuously until completely dissolved.
- Add Cream and Salt to Caramel: Stir in the heavy cream and salt, then bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring often, until the sauce thickens slightly and becomes glossy.
- Cool Bread Pudding Slightly: Remove the bread pudding from the oven and let it cool for 10 minutes to set and not be too hot to serve.
- Serve with Caramel Sauce: Drizzle the warm homemade caramel sauce generously over the top of the bread pudding just before serving for maximum flavor and indulgence.
Notes
- Day-old bread is best as it soaks up the custard without falling apart.
- Using a mix of tart and sweet apples adds complexity to the flavor.
- You can prepare the custard and soak the bread overnight for easy morning prep.
- Store leftovers covered in the refrigerator and reheat gently before serving.
- This dish can be served warm or at room temperature.
