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.

Course Dessert

Cuisine American

Keyword apple bread pudding recipe, apple bread pudding with bourbon caramel sauce, apple bread pudding with bourbon sauce, bourbon apple bread pudding, bourbon caramel sauce, brioche apple bread pudding, brown sugar bourbon caramel

Prep Time 25

Cook Time 50

Soak and Resting Time: 50

Total Time 2 5

Servings

Calories 590kcal

Author Cathy Pollak

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