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.

Course Dessert

Cuisine American

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

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

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.

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