Name: Apple Bread Pudding with Caramel Recipe
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 16 ounce loaf brioche or challah bread; 3 medium Granny Smith apples, peeled and chopped ¼-inch; 2/3 cup chopped walnuts; 2/3 cup dried cranberries; 5 large eggs; 1 egg yolk; 1/2 cup applesauce (regular, not unsweetened); 1/2 cup granulated sugar; 1/3 cup packed brown sugar; 1 3/4 cups milk; 1 3/4 cups heavy cream; 1 teaspoon vanilla extract; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamom; 1/4 teaspoon salt; 4 tablespoons Danish Creamery Butter, cubed; 12 tablespoons Danish Creamery Butter; 3/4 cup packed brown sugar; 1/2 cup heavy cream; 1 teaspoon vanilla extract

There’s something truly cozy and satisfying about this Apple Bread Pudding with Caramel Recipe. The warm spices, tender apples, and that luscious caramel sauce come together to make a dessert that feels like a big comforting hug. It’s one of my go-to treats when I want to impress guests without a ton of fuss.

This image shows a close-up of a golden metal serving spoon lifting a portion of bread pudding from a white baking dish. The bread pudding has three main layers: a top crust that is slightly crispy and golden brown, a middle layer with soft, chunky bread pieces in light brown color, and dark brown raisins scattered throughout. A glossy, light caramel sauce is drizzled over the top, giving the bread pudding a sticky and moist look. The white baking dish sits on a white marbled texture surface. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Apple Bread Pudding with Caramel Recipe
Top Tip
How to Serve Apple Bread Pudding with Caramel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Bread Pudding with Caramel Recipe

Why You'll Love This Recipe

I have to say, this Apple Bread Pudding with Caramel Recipe ticks every box for me—it’s easy to put together, but tastes like something a bit fancy. Whenever I make it, I love the way the house fills with those autumnal spice scents and the way it’s still delicious the next day.

Simple but impressive: This recipe uses straightforward ingredients, but results in a dessert that looks and tastes like you spent hours in the kitchen.
Comfort food with a twist: The combination of tart Granny Smith apples, crunchy walnuts, and chewy cranberries adds awesome texture and flavor complexity.
Make-ahead friendly: You can prep parts ahead of time, which makes it a great option for holiday meals or weekend brunches.
That caramel sauce: It’s the showstopper—rich, buttery, and just sweet enough to drizzle generously over each serving.

The image shows a rectangular white baking dish filled with a bread pudding-like dessert. The dish contains several layers of uneven golden-brown bread chunks soaked in a shiny, light brown sauce. Mixed inside are small dark dried fruits and small pieces of pale yellow fruit, creating a mottled texture on the surface. The edges of the pieces are slightly crispy, while the liquid sauce adds a glossy look, making the dessert appear moist and rich. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Apple Bread Pudding with Caramel Recipe plays a role in creating the perfect balance of flavors and textures. Choosing the right bread and the right apples will take your pudding to the next level.

Flat lay of a loaf of brioche bread with golden crust cut into cubes, three peeled and chopped green Granny Smith apples, a small pile of chopped walnuts, a handful of deep red dried cranberries, five whole brown eggs with clean shells, one small white ceramic bowl of smooth applesauce, one small white ceramic bowl of granulated white sugar, one small white ceramic bowl of packed brown sugar, one small white ceramic bowl of fresh milk, one small white ceramic bowl of heavy cream, a small white ceramic bowl containing ground cinnamon, and smaller white ceramic bowls each holding ground nutmeg, ground ginger, ground cloves, ground cardamom, and salt, a few cubes of pale yellow Danish Creamery butter arranged neatly, all ingredients arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brioche or Challah bread: I prefer these because their soft, buttery texture soaks up the custard beautifully without turning mushy.
Granny Smith apples: Their tartness cuts through the sweetness, and their firm texture holds up well during baking.
Walnuts: These add a lovely crunch and a nutty contrast to the soft pudding.
Dried cranberries: I love the little bursts of sweet-tart flavor they bring.
Eggs and egg yolk: They create a rich, custardy base that binds everything together perfectly.
Applesauce: Adds natural sweetness and moisture without overpowering.
Granulated and brown sugar: The combo balances sweetness and depth, making the pudding irresistibly caramelized.
Milk and heavy cream: Together they provide creaminess and richness that make this pudding truly decadent.
Spices (cinnamon, nutmeg, ginger, cloves, cardamom): This warm and aromatic blend evokes cozy vibes with every bite.
Danish Creamery Butter: Essential for that golden, bubbling finish and to enrich the caramel sauce.
Vanilla extract: It ties all the flavors together with a subtle sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Apple Bread Pudding with Caramel Recipe is how easy it is to adapt. Whether you want to swap nuts, ditch the dried fruit, or tweak the spices, this dish welcomes your personal touch.

Nut-Free Variation: I often make a nut-free version by skipping the walnuts and adding extra dried cranberries or chopped dates — equally delicious and perfect for guests with allergies.
Maple Syrup Swap: For a twist, sometimes I swap granulated sugar with pure maple syrup, which deepens the flavor and adds a subtle earthiness.
Seasonal Fruit: While apples shine here, you could also try pears or a mix of fall fruits to keep it interesting.

Step-by-Step: How I Make Apple Bread Pudding with Caramel Recipe

Step 1: Toast the Bread Cubes Just Right

Start by cutting your brioche or challah loaf into 1-inch cubes. I like to toast them on a baking sheet for about 7-10 minutes at 350°F until they're dried out but still soft enough to soak up the custard. This step is key to prevent soggy pudding—trust me, skipping it makes a wetter texture, which I’m not a fan of.

Step 2: Mix Apples, Nuts, and Berries

While the bread’s toasting, peel and chop your Granny Smith apples into neat little pieces — about ¼ inch. Toss them in a big bowl with toasted bread cubes, chopped walnuts, and dried cranberries. This combo is the heartbeat of your pudding, so be gentle when mixing!

Step 3: Whisk the Custard

Whisk together the eggs, egg yolk, applesauce, sugars, milk, cream, vanilla, spices, and salt until everything’s smooth and well combined. The applesauce adds moisture without making the custard heavy, which I appreciate. Pour this over your bread mixture in the baking dish, let it soak for a few minutes, then press gently so all the bread is submerged. Rest it for about 15 minutes—this step really seals the deal on flavor.

Step 4: Bake and Butter It Up

Before popping it in the oven at 350°F, scatter cubed Danish Creamery Butter evenly on top. This creates golden, buttery pockets throughout the bread pudding once baked. Bake uncovered for 45-55 minutes. You’ll know it’s done when the edges are set, and a toothpick inserted near the center comes out with just a few moist crumbs—never wet custard.

Step 5: Make the Caramel Sauce

While that bakes, melt butter in a small saucepan over medium-high heat, whisking in brown sugar and heavy cream until smooth and warm. Stir in vanilla at the end. The caramel thickens if left sitting, so if you’re making it ahead, just reheat gently with a splash of cream to loosen it back up.

Step 6: Serve Warm with Plenty of Caramel

After the bread pudding rests for 10-15 minutes, slice it up and drizzle generously with that homemade caramel sauce. This warm, gooey drizzle is my favorite part—don't be shy here!

Top Tip

After testing many bread puddings, I learned a few key secrets that really make this Apple Bread Pudding with Caramel Recipe shine. These make the difference between good and “I need this again tomorrow!”

Toast Bread Cubes First: Don’t skip toasting the bread—this dries it out so the custard can soak in without making the pudding mushy.
Rest the Soaked Bread: Let the custard soak for at least 15 minutes before baking; this step guarantees every bite is flavorful and tender.
Butter on Top Before Baking: Dotting butter on the surface creates a golden crust that’s both crispy and rich.
Reheat Caramel with Cream: If your caramel thickens after resting, warm it gently with a splash of heavy cream to restore that perfect drizzle texture.

How to Serve Apple Bread Pudding with Caramel Recipe

apple bread pudding - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkling of chopped toasted walnuts or a dusting of cinnamon on top for a rustic, pretty finish. Sometimes I’ll add a scoop of vanilla ice cream or a dollop of whipped cream to contrast the warm pudding with a cool, creamy touch.

Side Dishes

This bread pudding pairs beautifully with a cup of strong coffee or a chai latte. For brunch, I love serving it alongside crispy bacon or breakfast sausages to balance the sweetness with savory flavors.

Creative Ways to Present

For a festive occasion, try serving the pudding in individual ramekins for a pretty, personalized touch. You can drizzle caramel right before serving and garnish with a sprig of fresh mint or thin apple slices for some extra wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover bread pudding keeps well in the fridge, covered tightly, for up to 4 or 5 days. I usually store it in the same baking dish covered with foil or transfer it to an airtight container. It actually tastes even better the next day once the flavors have melded.

Freezing

If you want to freeze portions, let the pudding cool fully, then wrap slices tightly in plastic wrap and foil or use freezer bags. This way, you can thaw exactly what you need. It freezes beautifully for up to three months without losing that creamy custard texture.

Reheating

For reheating, I prefer the oven to keep the texture close to fresh. Cover with foil and warm at 325°F for 10-20 minutes until heated through. In a pinch, the microwave works too—start with 30 seconds, then add 10-second bursts to avoid drying it out.

Frequently Asked Questions:

Can I use other types of bread besides brioche or challah?

Yes! While brioche and challah add great richness and texture, you can use sturdy white bread, French bread, or even sourdough. Just make sure to toast the bread cubes until dried and slightly crisp to prevent sogginess.

How far ahead can I prepare this Apple Bread Pudding with Caramel Recipe?

You can prep the bread cubes, nuts, dried fruit, and custard a day ahead. Keep the custard refrigerated and add the apples just before baking to keep them fresh. The caramel sauce can be made several days ahead and reheated when needed. However, it’s best to bake the pudding the same day you assemble it for the ideal texture.

What can I substitute for dried cranberries?

If you don’t have dried cranberries, you can substitute dried cherries, raisins, or chopped dates. Each adds a slightly different sweetness and texture but works wonderfully in this recipe.

Can I make this recipe dairy-free or vegan?

To make a dairy-free version, substitute the butter with a plant-based alternative and use coconut or almond milk instead of dairy milk and cream. For a vegan adaptation, replace eggs with flax eggs or a commercial egg replacer and ensure your plant-based milk is unsweetened. Keep in mind the texture and flavor might vary slightly.

Final Thoughts

This Apple Bread Pudding with Caramel Recipe has become one of my favorite ways to celebrate the flavors of fall and beyond. It’s a dessert that’s both nostalgic and elegant, perfect for sharing with friends and family. I hope you’ll give it a try and enjoy it as much as I do—it’s the kind of recipe you’ll want to make again and again.