This apple bread pudding with bourbon caramel sauce has buttery brioche, brown sugar apples, and a rich custard with extra egg yolks. I finish it with crunchy turbinado sugar and warm bourbon caramel sauce poured over the top.
Apple Bread Pudding with Brown Sugar Bourbon Caramel
I use a lot of apples in this apple bread pudding with bourbon caramel sauce, about a pound and a half before peeling and coring. I did want a lot of apples in every serving, not a bunch of bread and apples mixed in. I cook them first in butter, dark brown sugar, and cinnamon, then mix most of them with the brioche and save the rest for the top. I don’t see the point of adding a pound and a half of apples if they’re going to taste like nothing but the custard around them.
The custard has whole milk, cream, four eggs, and two extra yolks. The extra yolks make the custard richer without adding more egg whites, which can end up making the finished bread pudding firmer than necessary. I make sure to give the brioche a full 20–30 minutes to absorb the custard before baking. The turbinado sugar goes on right before baking, and I wouldn’t skip it. The sugary crunch is everything.
The bourbon caramel is a completely separate event. It takes only a few minutes on the stove, and I add the bourbon after removing the pan from the burner. I make the sauce while the bread pudding bakes because who wants to start another round of cooking once dessert comes out of the oven. And yeah, vanilla ice cream belongs on top too.
The Decisions Behind This Recipe
- Brioche is my absolute first choice for this bread pudding because it already has butter and eggs in the dough, so the finished dessert does have an extra richness already built in. I use brioche in my caramel apple bread pudding too, and I haven’t found a real reason to switch to anything else. Cutting it into decent-sized cubes keeps the bread obvious once it comes out of the oven. Day-old brioche is really what you want, but fresh is fine if you dry it in the oven for a few minutes.
- My preference is a mix of Honeycrisp and Granny Smith apples because Honeycrisp is sweeter and Granny Smith keeps it all from going full brown-sugar-on-brown-sugar. They don’t fall apart in the skillet or the oven, which is important when using this many apples. You can use one or the other, but I like what happens when they’re together.
- I use dark brown sugar for more of a molasses flavor in the apples, the custard, and the bourbon caramel. There’s cinnamon and nutmeg too, but neither one is dominating. The apples and bourbon are the main flavors.
- I decided to use whole milk and heavy cream together instead of just cream. Brioche is rich enough, and the caramel sauce is adding even more butter and cream. Using some milk keeps the custard from becoming too rich before I’ve even added the sauce. There’s a point where more cream stops being an improvement in a recipe like this.
- The bourbon caramel is a brown sugar sauce instead of a traditional caramel made by melting granulated sugar. There’s no waiting for sugar to turn amber or worrying about it burning. I add the bourbon off the burner so its flavor stays noticeable.
- I bake the pudding until the center is set but still soft. The top does turn golden brown, the bread puffs up slightly, and most of the custard has worked its way into the brioche, which is what we want. Then I let it sit before serving because it continues setting as it cools. I’d rather give it the extra minutes on the counter than leave it in the oven too long.
Ingredients
- Brioche bread – Day-old brioche is best for soaking up the custard. If yours is fresh, dry the cubes briefly in the oven without letting them toast.
- Honeycrisp and Granny Smith apples – Peel, core, and cut the apples into ½-inch pieces. You can use either variety on its own or combine them.
- Unsalted butter and dark brown sugar – The butter cooks the apples and goes into the caramel sauce. Dark brown sugar is used in the apples, custard, and sauce, so you’ll need it for all three. If you’re out, make a batch of my homemade brown sugar.
- Eggs and egg yolks – You’ll need whole eggs and additional yolks for the custard. Save the leftover whites for another recipe like my angel food cupcakes.
- Whole milk and heavy cream – Both go into the custard, and you’ll need additional heavy cream for the bourbon caramel sauce.
- Granulated sugar, cinnamon, nutmeg, vanilla, and kosher salt – Granulated sugar goes into the custard, along with the cinnamon, nutmeg, and vanilla. You’ll also use vanilla in the caramel sauce.
- Turbinado sugar – This goes over the top right before baking for a crunchy bite.
- Bourbon – Use a bourbon you enjoy drinking. You don’t need anything expensive for this sauce. This is the same advice I give for my peach cobbler Bundt cake with bourbon caramel.
- Vanilla ice cream – Optional, technically. But warm apple bread pudding with warm bourbon caramel is when vanilla ice cream is the right thing to do.
How to Make Apple Bread Pudding with Bourbon Caramel Sauce
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prepare the brioche)
Butter a 9 x 13-inch baking dish. If your brioche is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for 10–15 minutes. Then turn the oven up to 350°F. You’re not trying to brown the bread. You want it dry enough to absorb the custard without turning into mush. If you’re using day-old brioche, skip the drying step and preheat the oven to 350°F. - Step Two (cook the apples)
Melt the butter in a large skillet over medium heat, then add the apples, dark brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes, stirring now and then, until the apples are starting to soften but still have some bite left. They still have baking to do, so don’t cook them until they fall apart in the skillet. Take them off the heat and let them cool a little while you make the custard. - Step Three (make the custard)
Whisk the eggs and egg yolks together in a large bowl. Add the whole milk, heavy cream, dark brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt, then whisk until it’s combined and the sugars have dissolved. You don’t need to whip air into the mixture. Make sure the eggs are completely mixed in so the custard bakes evenly. - Step Four (assemble and soak)
Add the brioche cubes and about three-quarters of the apples to the prepared dish. Pour the custard over the top, then gently turn the bread so all the cubes get coated. Put the remaining apples across the top and let the whole thing sit for 20–30 minutes. Press down any bread pieces hanging out above the custard once or twice. This is not the moment to rush it. The brioche needs time to soak up what you just made. - Step Five (bake the bread pudding)
Sprinkle the turbinado sugar over the top right before it goes into the oven. Bake for 40–50 minutes, until the top is golden, the bread is puffed, and the center is set but still soft. If you use a thermometer, the custard in the middle should reach at least 160°F. Loosely cover the dish with foil if the top is getting too dark before the middle is ready. Let it rest for 15–20 minutes after baking so the custard has time to finish setting. - Step Six (make the bourbon caramel and serve)
While the bread pudding bakes, melt the butter in a medium saucepan over medium heat. Stir in the dark brown sugar, heavy cream, and salt, then bring it to a gentle simmer. Cook for 3–5 minutes, stirring often, until the sugar dissolves and the sauce thickens a little. Take it off the burner, then stir in the bourbon and vanilla. The sauce thickens as it cools, so don’t keep cooking it while you’re waiting for it to get thicker. Serve the bread pudding warm with vanilla ice cream and bourbon caramel poured over every piece.
Recipe Tips
- Day-old brioche is great if you have it. Fresh brioche works too, but give the cubes a few minutes in the oven to dry out without browning. These aren’t French toast croutons.
- Cut the apples into ½-inch pieces. I want them big enough that you can see and taste the apples in each serving, but not too big.
- You can use all Honeycrisp, all Granny Smith, or a combination of both. I wouldn’t use an apple that turns to applesauce the minute it’s cooked.
- Use dark brown sugar if you can. Light brown sugar will work, but the molasses flavor won’t be as noticeable. You don’t need to compensate by adding more cinnamon or nutmeg.
- A puffed, golden top doesn’t automatically mean the middle is finished. Check the center of the dish, not the corners. The custard should be set but still soft, and it will settle a little while the bread pudding rests.
- Keep the bourbon caramel at a gentle simmer. You’re giving the brown sugar time to dissolve and letting the sauce thicken a little, not trying to cook sugar into a traditional caramel. A hard boil will take it from pourable to too thick pretty fast.
- Use a bourbon you like drinking, but don’t pour your most expensive bottle into brown sugar and cream. Something with vanilla, caramel, or oak notes works well with the apples and spices.
Storage and Reheating
- Let the bread pudding cool a little, then cover the baking dish or move leftovers to an airtight container. Refrigerate it within two hours and use it within 3–4 days. This has eggs, milk, and cream in it, so it doesn’t get to live on the counter.
- Keep the bourbon caramel in its own airtight container in the refrigerator for up to one week. It gets much thicker once it’s cold because of the butter and cream.
- Warm individual servings of bread pudding in the microwave in short intervals until heated through. For a larger amount, cover the dish loosely with foil and warm it in a 300°F oven. Add the caramel after reheating so it doesn’t disappear into the bread pudding while it sits.
- Warm the caramel in a small saucepan over low heat, stirring often. If it’s too thick to pour, stir in a little heavy cream until it loosens up. Don’t boil it forever trying to fix it. It really just needs warmth and patience.
FAQs
- Can I make apple bread pudding with bourbon caramel sauce ahead of time?
Yes. You can cook the apples, assemble the brioche and custard, cover the dish, and refrigerate it for a few hours before baking. Leave the turbinado sugar off until right before it goes in the oven. I wouldn’t assemble it too far ahead because the brioche can get overly soft from sitting in the custard. Since the dish will be cold, it may need extra baking time. Check the center before calling it done. You can also make the bourbon caramel ahead and warm it up before serving. - What kind of bourbon should I use for bourbon caramel sauce?
A mid-priced bourbon is fine for this sauce. Since you’re adding it after removing the pan from the burner, its flavor will be noticeable, so don’t use something you wouldn’t want to drink. - Can I make the bourbon caramel sauce without alcohol?
Yes. Leave out the bourbon and use the same amount of heavy cream instead. You’ll still have a really good brown sugar caramel sauce, just without the bourbon flavor. If you need it completely alcohol-free, check your vanilla extract too. - Why is my bourbon caramel sauce grainy?
The brown sugar probably didn’t fully dissolve. Keep it at a gentle simmer and stir until the sauce is smooth. Don’t crank up the heat to make it hurry. That can reduce the cream before the sugar has had a chance to catch up. - Can I use a different bread instead of brioche?
Yes. Challah is a great choice and gives you a similar rich bread pudding. French bread works too, though it makes a less rich pudding with more chew. I’d skip thin sandwich bread because it can break down too much once the custard gets involved. - Can I freeze apple bread pudding?
Yes. Let the baked bread pudding cool, then wrap individual portions well and freeze for up to 2 months. Thaw them overnight in the refrigerator before reheating. The custard can release moisture after freezing, so fresh is my favorite, but frozen leftovers are still worth saving. Freeze it without the caramel sauce, then make or reheat that separately. - Does the bourbon cook out of the caramel sauce?
No. The bourbon goes in after the saucepan comes off the burner, so the finished sauce still contains alcohol. If you’re serving someone who avoids alcohol, make the cream version instead. - Can I serve this without vanilla ice cream?
Of course. The bread pudding and warm bourbon caramel are enough on their own. But vanilla ice cream gives you the cold-and-warm thing, and I’m not going to act like I don’t want it there. Lightly sweetened whipped cream works too.
From My Kitchen Notes
Small observations from the margins.
- I’ve always known the value of tartness when sweetness is getting too comfortable.
- I don’t believe every good thing needs to be mixed into the same story.
- I keep some of the best parts where they can still be noticed.
- I will never disappear into somebody else’s version of enough.
- A little crunch keeps people from making assumptions.
- Keeping things separate until it’s time to pour is something I’ve learned.
- I’m allowed to have a little bourbon in me and still be taken seriously. Mostly.
More Bread Pudding, Please
- Almond Cream Bread Pudding – Almond cream filling, custard-soaked bread, brown sugar glaze.
- Chocolate Croissant Bread Pudding – Buttery croissants, chocolate, custard.
- Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.
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Apple Bread Pudding with Bourbon Caramel Sauce
This apple bread pudding with bourbon caramel sauce combines buttery brioche, cinnamon-spiced Honeycrisp and Granny Smith apples, and a rich vanilla custard. Baked with a crunchy turbinado sugar topping, it's served warm with an easy brown sugar bourbon caramel sauce and vanilla ice cream.
Servings: 12
Calories: 590kcal
Equipment
- baking dish 9x13 (23 x 33 cm) Provides enough room for the brioche, apples, and custard to bake evenly.
- large skillet Used to cook the apples with butter, brown sugar, and spices.
- mixing bowls (large). Holds the custard ingredients and provides enough room for whisking.
- whisk Combines the eggs, dairy, sugar, and seasonings into a uniform custard.
- Saucepan (medium, heavy-bottomed). Helps the bourbon caramel sauce cook evenly without scorching.
- instant-read thermometer Checks the center of the bread pudding for doneness without relying on baking time alone.
- large rimmed baking sheet Used to dry fresh brioche before assembling the pudding, if necessary.
Ingredients
Apple Bread Pudding:
- 14 -16 oz (397–454 g) brioche bread preferably day-old, cut into 1-inch (2.5 cm) cubes
- 3 tbsps (42 g) unsalted butter
- 1½ lbs (680 g) Honeycrisp apples and/or Granny Smith apples, about 4 medium, weighed before peeling, cored and cut into ½-inch (1.3 cm) pieces
- 2 tbsps (27 g) packed dark brown sugar
- 1 tsp (2.6 g) ground cinnamon
- ¼ tsp (0.6 g) ground nutmeg
- Pinch kosher salt
- 4 large eggs
- 2 large egg yolks
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- ¾ cup (160 g) packed dark brown sugar
- ¼ cup (50 g) granulated sugar
- 2 tsps (10 ml) vanilla extract
- 1½ tsps (4 g) ground cinnamon
- ¼ tsp (0.6 g) ground nutmeg
- ½ tsp kosher salt
- 2-3 tbsps (25-38 g) turbinado sugar
Easy Bourbon Caramel Sauce:
- ½ cup (113 g) unsalted butter
- 1 cup (213 g) packed dark brown sugar
- ½ cup (120 ml) heavy cream
- ¼ tsp kosher salt
- 2 tbsps (30 ml) bourbon
- 1 tsp (5 ml) vanilla extract
For Serving:
- vanilla ice cream optional
- additional bourbon caramel sauce as desired
Instructions
- Butter a 9 x 13-inch (23 x 33 cm) baking dish. If using fresh brioche, spread the cubes on a baking sheet and dry in a 300°F (150°C) oven for 10–15 minutes, without browning. Increase the oven temperature to 350°F (175°C). If using day-old brioche, skip the drying step and preheat the oven directly to 350°F (175°C).14 -16 oz (397–454 g) brioche bread
- Melt the butter in a large skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften but remain firm enough to retain their shape during baking. Remove from the burner and allow to cool slightly.3 tbsps (42 g) unsalted butter, 1½ lbs (680 g) Honeycrisp apples, 2 tbsps (27 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, ¼ tsp (0.6 g) ground nutmeg, Pinch kosher salt
- Whisk the eggs and egg yolks in a large mixing bowl until thoroughly combined. Add the whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the sugars are dissolved and the custard is evenly combined.4 large eggs, 2 large egg yolks, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, ¾ cup (160 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 tsps (10 ml) vanilla extract, 1½ tsps (4 g) ground cinnamon, ¼ tsp (0.6 g) ground nutmeg, ½ tsp kosher salt
- Spread the brioche cubes and approximately three-quarters of the cooked apples in the prepared baking dish. Pour the custard evenly over the bread, gently turning the cubes to distribute the liquid throughout. Arrange the remaining apples over the surface.
- Allow the assembled pudding to stand for 20–30 minutes so the brioche can absorb the custard. Gently press down on the bread once or twice during soaking, paying particular attention to any pieces extending above the liquid.
- Sprinkle the turbinado sugar evenly over the pudding immediately before baking. Place the dish on the center oven rack and bake for 40–50 minutes, until the surface is golden brown, the bread is slightly puffed, and the center is set but still tender. An instant-read thermometer inserted into the custard near the center should register at least 160°F (71°C). If the surface browns before the center is fully cooked, loosely cover the dish with aluminum foil.2-3 tbsps (25-38 g) turbinado sugar
- Remove the bread pudding from the oven and rest for 15–20 minutes before serving. This allows the custard to finish setting while retaining its soft interior.
- For the bourbon caramel sauce, melt the butter in a medium, heavy-bottomed saucepan over medium heat. Stir in the dark brown sugar, heavy cream, and salt until combined.½ cup (113 g) unsalted butter, 1 cup (213 g) packed dark brown sugar, ½ cup (120 ml) heavy cream, ¼ tsp kosher salt
- Bring the mixture to a gentle simmer, stirring frequently. Cook for 3–5 minutes, until the sugar has completely dissolved and the sauce is smooth and slightly thickened. Avoid boiling vigorously, which can reduce the sauce too quickly.
- Remove the saucepan from the burner and carefully stir in the bourbon and vanilla extract until fully incorporated. Allow the sauce to cool slightly before serving. It will continue to thicken as its temperature decreases.2 tbsps (30 ml) bourbon, 1 tsp (5 ml) vanilla extract
- Spoon the warm bread pudding into individual serving dishes or cut into portions. Serve with vanilla ice cream and warm bourbon caramel sauce.vanilla ice cream, additional bourbon caramel sauce
Notes
- Day-old brioche works best. Fresh brioche can be dried in a 300°F (150°C) oven for 10–15 minutes before assembling the pudding.
- Honeycrisp and Granny Smith apples can be used individually or together. Cook the apples only until they begin to soften, since they will continue cooking in the oven.
- The bread pudding is ready when the custard in the center reaches at least 160°F (71°C). Allow it to rest before serving so the custard can finish setting.
- The bourbon is added to the caramel sauce after cooking, so the sauce retains alcohol. It should not be considered alcohol-free.
- Refrigerate leftover bread pudding and bourbon caramel sauce separately in covered containers within 2 hours of cooking. Reheat individual portions gently and warm the sauce over low heat, stirring until pourable.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
Nutrition
Nutrition Facts
Apple Bread Pudding with Bourbon Caramel Sauce
12 portions per recipe
Amount Per Serving (290 g)
Calories 590
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 170mg57%
Sodium 260mg11%
Potassium 260mg7%
Carbohydrates 75g25%
Fiber 3g13%
Sugar 54g60%
Protein 9g18%
Vitamin A 1050IU21%
Vitamin C 3mg4%
Calcium 130mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Apple Bread Pudding with Bourbon Caramel Sauce? I’d love to hear how it turned out – leave a comment below and let me know.
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