Caramel Apple Bread Pudding

This caramel apple bread pudding isn’t subtle in any way. Brioche soaks up the custard while brown sugar melts into caramel around the tart apples, and ends up way more decadent tasting than apple pie. It’s warm, rich, and a fall dessert at full volume.

Where Caramel Apple Bread Pudding Fits in My Sweet Priorities

I’ll admit, I don’t have a sweet tooth – all of my teeth are sweet. Bread pudding is one of my ride-or-dies, a dessert I’ll choose before even seeing a menu. There’s a restaurant in Hawaii that makes my absolute favorite, and I’ve ordered it many times as my starter before the main course. The waiter thinks I’m joking when I ask for it as an appetizer (I’m not), but if there’s one thing I’m fluent in, it’s dessert decision energy. If you’ve been to dinner with me, you know we’re going to order every dessert on the menu anyway. For me it’s not excess, it’s research. Dessert as an appetizer is hardly shocking in my world.

My caramel apple bread pudding has that same decisive energy in a pan – brioche that soaks up custard as it should, Granny Smith apples that cut through the richness and together it tastes like fall showed up dressed for dinner. The ice cream on top is the moment.

Why I Love This Recipe

• Custard + caramel = fall’s power couple.
• Brioche makes it luxe without even trying.
• The tart and sweet balance is spot on.

Ingredients

Baked apple bread pudding – brioche, caramel, and tart apples doing the work.

• Brioche – The buttery bread that drinks up custard. Its soft, rich texture holds together without falling apart, where plain white bread would just turn soggy. It’s in the same family as croissants, which I use in my chocolate croissant bread pudding, and all that butter soaks in differently but the payoff is the same.
• Granny Smith Apples – Tart enough to keep the sugar in line.
• Butter – The base of every good thing that follows.
• Flour – Just enough to thicken the caramel sauce so it clings instead of runs.
• Brown Sugar – Melts into molasses-y caramel.
• Apple Pie Spice + Cinnamon – Shortcut spice mix.
• Water – Thins the caramel so it drapes instead of clumps.
• Milk + Cream – Adds body and richness.
• Sugar – Sweetens without taking over.
• Vanilla – A drop-in guarantee of depth.
• Eggs – Make the custard happen.
• Salt – Keeps the sweetness balanced.

How to Make Caramel Apple Bread Pudding

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (dry out the brioche)
  Cut the brioche into 1-inch (2.5 cm) cubes and let them sit out overnight. If you’re short on time, bake them at 300 °F (150 °C) for 10 minutes until lightly dry.
• Step Two (mix the custard)
  Whisk together the milk, cream, both sugars, melted butter, vanilla, eggs, cinnamon, apple pie spice, and salt until smooth. Set it aside while you make the caramel-style sauce.
• Step Three (make the caramel-style sauce)
  Melt the butter in a skillet over medium heat, then stir in the flour and salt. Let it cook for a minute to cook out the flour taste. Add the brown sugar, apple pie spice, and cinnamon until it’s smooth and thick. Scoop out ½ cup (120 mL) now and set it aside for drizzling later. If you forget, lift the apples out with a slotted spoon after they cook and measure out ½ cup (120 mL) of sauce without fruit.
• Step Four (cook the apples)
  Add the diced Granny Smiths and water to the skillet. Simmer for 10–15 minutes until the apples are soft and coated. The tart apples keep the sweetness balanced.
• Step Five (layer and bake)
  Grease an 8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) pan. Layer the brioche and apples in thirds, then pour the custard over the top. Press the bread down so every piece is soaked. Bake at 350 °F (175 °C) for about 40 minutes, until golden and just set in the center.
• Step Six (finish strong)
  Warm the reserved caramel-style sauce with a splash of water if needed, then drizzle it over the pudding before serving. A scoop of vanilla ice cream is highly encouraged.

Recipe Tips

A few small choices make this warm apple dessert even better.

• Day-old brioche is non-negotiable. It gives the custard something to grip.
• If you can find cinnamon brioche, grab it. Swirled or unswirled both work, and it adds another layer of flavor that plays right into the caramel and spice.
• Use tart apples like Granny Smith so the caramel doesn’t overwhelm.
• Cook the flour and butter together for at least a minute so the raw flour taste is gone before adding the sugar and spices.
• Use the back of a spoon to nudge it all down so no dry pockets hide in the corners.
• Keep a close eye while baking – the top should be golden, not dark. The edges will look set before the center, so use that color cue to know when it’s close.
• It’s done when the middle is set but still gives the tiniest wobble. If you want precision, the center temp should be around 170–175 °F (77–80 °C).
• Use the apple pie spice. It adds way more flavor than you’d expect.
• Double it if you need to feed a crowd. A 9×13-inch (23×33 cm) dish works great.
• Don’t skip the drizzle. That reserved caramel brings the whole thing together. If caramel desserts are your weakness, my German chocolate poke cake hits that same nerve in a whole new way.
• A scoop of vanilla ice cream turns it from good to gone.

If you’re open to taking bread pudding into a savory direction, I keep the same holy decadence in my mushroom and leek bread pudding using rustic bread, bacon, and Gruyère.

Storage

This caramel apple bread pudding keeps itself together days later.

• Leftovers: Cover and refrigerate for up to 3 days. Reheat a slice in the microwave or low oven until warm, and if it feels a little dry, a splash of cream brings it right back to life.
• Freezing: Wrap individual pieces tightly and freeze for up to a month. Thaw overnight in the fridge, then warm it gently before serving. The texture stays soft and the flavor doesn’t miss.
• Sauce: Keep any leftover caramel in a jar in the fridge for up to a week. Warm it before drizzling and it’ll taste like you just made it.

FAQs

• Can I use a different type of bread?
  Yes, but brioche really makes it. Challah or a soft French loaf will work, but it won’t have that buttery richness brioche gives this bread pudding.
• Can I use canned apple pie filling?
  You can, though I haven’t tested it. About 42 ounces will replace the fresh apples, but it’s sweeter than homemade, so pull back the brown sugar in the caramel to balance it out.
• Can I make it the day before?
  Yes. Assemble the caramel apple bread pudding and keep it covered in the fridge overnight. Let it sit out for about 30 minutes before baking since it will take a few extra minutes in the oven when starting cold.
• Can I skip the apple pie spice?
  Don’t. It’s what ties the apples, caramel, and custard together and gives the whole dessert that fall dessert flavor you’re expecting.
• What if the caramel thickens too much?
  Add a splash of water or cream and warm it gently over low heat until smooth. It will pour easily again and soak right into the bread pudding.

More Caramel Apple Desserts

You’re already deep in caramel-apple territory, keep the streak going.

• Apple Cheesecake Bars – Creamy, caramel, and finished with a buttery streusel.
• Caramel Apple Layer Cake – Spiced cake, rich caramel frosting, and all the apple energy.
• Butterscotch Apple Crisp – Tender apples under a brown sugar crumb topping.

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Print Recipe

4.89 from 9 votes

Caramel Apple Bread Pudding

Caramel apple bread pudding bakes buttery brioche, spiced apples, and brown sugar caramel into a custardy fall dessert that’s richer than apple pie.

Prep Time25 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: Apple Dessert, apple pie spice, baked custard, brioche bread pudding, brown sugar caramel, caramel apple bread pudding, fall dessert

Servings: 9

Calories: 438kcal

Author: Cathy Pollak

Equipment

• baking dish 9x9 (23x23 cm or 8x8-inch (20x20). For even baking.
• large skillet For cooking caramel and apples.
• mixing bowls For custard making.
• measuring cups and spoons For consistency.

Ingredients

• 8 oz (225 g) brioche cut into 1-inch (2.5 cm) cubes, left out overnight. Cinnamon flavor if you can find it.

Custard:

• 1 cup (240 ml) milk room temperature
• 1 cup (240 ml) heavy cream room temperature
• ⅛ cup (25 g) granulated sugar
• ⅛ cup (25 g) light brown sugar
• 2 tbsps (28 g) unsalted butter melted
• 1 tsp (5 ml) vanilla extract
• 4 large eggs room temperature
• 1 tsp (5 g) ground cinnamon
• 1 tsp (5 g) apple pie spice

Caramel-Style Sauce:

• ⅛ tsp (0.5 g) kosher salt
• 8 tbsps (115 g) unsalted butter
• ¼ cup (30 g) all-purpose flour
• ¼ tsp (1.25 g) kosher salt
• 1½ cups (300 g) light brown sugar
• 2 tsps (10 g) apple pie spice
• 1 tsp (5 g) ground cinnamon

Apples:

• 5 Granny Smith apples peeled and diced
• 1 cup (240 ml) water

Instructions

• Cut the brioche into 1-inch (2.5 cm) cubes and leave it out overnight to dry. If short on time, bake the cubes at 300 °F (150 °C) for 10 minutes until lightly dry to the touch.
  8 oz (225 g) brioche
• For the custard, whisk together the milk, cream, sugars, melted butter, vanilla, eggs, cinnamon, apple pie spice, and salt until smooth. Set aside while you make the caramel-style sauce.
  1 cup (240 ml) milk, 1 cup (240 ml) heavy cream, ⅛ cup (25 g) granulated sugar, ⅛ cup (25 g) light brown sugar, 2 tbsps (28 g) unsalted butter, 1 tsp (5 ml) vanilla extract, 4 large eggs, 1 tsp (5 g) ground cinnamon, 1 tsp (5 g) apple pie spice, ⅛ tsp (0.5 g) kosher salt
• For the caramel-style sauce, melt the butter in a large skillet over medium heat. Stir in the flour and salt and cook for 1 minute to remove the raw flour taste. Add the brown sugar, apple pie spice, and cinnamon, stirring until smooth and thick. Scoop out 1/2 cup (120 mL) now and set it aside for drizzling later. If you forget to reserve it, lift the apples out with a slotted spoon after cooking and measure out 1/2 cup (120 mL) of sauce without fruit.
  8 tbsps (115 g) unsalted butter, ¼ cup (30 g) all-purpose flour, ¼ tsp (1.25 g) kosher salt, 1½ cups (300 g) light brown sugar, 2 tsps (10 g) apple pie spice, 1 tsp (5 g) ground cinnamon
• For the apples, add the diced Granny Smiths and water to the caramel-style sauce remaining in the skillet. Simmer over low heat for 10–15 minutes, stirring, until the apples are tender and coated. The tart apples keep the sweetness balanced.
  5 Granny Smith apples, 1 cup (240 ml) water
• To assemble, grease an 8x8-inch (20x20 cm) or 9x9-inch (23x23 cm) baking dish. Layer one-third of the brioche, then one-third of the caramel apples. Repeat two more times.
• Pour the custard evenly over the top, pressing the bread down with the back of a spoon so every piece is soaked. Pressing it down helps the custard bake evenly from edge to center.
• Bake at 350 °F (175 °C) for 35–45 minutes, until the top is golden and the center has a slight wobble.
• Warm the reserved caramel-style sauce over low heat, thinning with a splash of water if needed, and drizzle over the pudding before serving.

Notes

• If your brioche is very fresh, dry it longer or bake it briefly so the custard can soak in evenly. Soft bread can cause the center to turn soggy instead of creamy.
• Cook the flour and butter mixture for at least one minute before adding sugar to remove the raw flour taste and give the caramel-style sauce body.
• Tart apples such as Granny Smiths keep the flavor tart instead of overly sweet. Other firm apples like Honeycrisp or Braeburn also hold up well when baked.
• When layering, press the brioche gently into the custard to avoid air pockets and help it bake evenly from edge to center.
• The pudding is done when the center reaches about 170–175 °F (77–80 °C) and still moves slightly. Overbaking makes it dense instead of creamy.
• Use the reserved caramel-style sauce for drizzling while warm, or stir in a splash of cream to thin it once chilled.
• Assemble the bread pudding a day in advance, cover it, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking so the custard warms slightly and bakes evenly. The rest time deepens the flavor and helps the custard soak into the brioche.

 

If you’re making this caramel apple bread pudding, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Caramel Apple Bread Pudding

Amount Per Serving (210 g)

Calories 438 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 144mg48%

Sodium 190mg8%

Potassium 235mg7%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 37g41%

Protein 6g12%

Vitamin A 735IU15%

Vitamin C 3mg4%

Calcium 90mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Caramel Apple Bread Pudding? I’d love to hear how it turned out — leave a comment below and let me know.

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