Name: Apple Bread Pudding with Caramel Sauce 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, 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 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/4 tsp 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 utterly comforting about warm, spiced desserts that hug your soul, and this Apple Bread Pudding with Caramel Sauce Recipe does exactly that. Imagine tender apple chunks nestled in custardy bread, drenched in rich caramel—pure cozy magic in every bite.

The image shows a close-up of a golden brown bread pudding slice being lifted with a gold spatula. The bread pudding has several layers of unevenly shaped bread pieces with a slightly crispy texture on top, mixed with dark raisins and lighter nut pieces scattered throughout. A smooth, light caramel sauce glistens over the top, adding shine and moisture. The bread pudding sits inside a white baking dish with a blue rim, placed on a white marbled surface. The scene is bright and detailed, highlighting the moist and textured layers of the dessert. 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 Sauce Recipe
Top Tip
How to Serve Apple Bread Pudding with Caramel Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Apple Bread Pudding with Caramel Sauce Recipe

Why You'll Love This Recipe

This Apple Bread Pudding with Caramel Sauce Recipe is one of my go-to desserts when I want something both nostalgic and spectacularly flavorful. It’s not just warm apples and bread; it’s got those cozy spices and a caramel sauce that makes everything sing. Honestly, it’s a guaranteed crowd-pleaser every single time.

Perfect balance of textures: Crisp-tender toasted bread cubes soak up the custard just right, complemented by tender apples and crunchy walnuts.
Warm spices that aren’t overwhelming: Cinnamon, nutmeg, ginger, and a touch of cardamom add layers of comforting flavor without overpowering the apples.
Homemade caramel sauce: Rich, buttery, and easy to make, this sauce elevates the pudding into an unforgettable dessert.
Make-ahead friendly: You can prep most parts in advance, making it perfect for holidays or busy weeknights when you want a little indulgence without stress.

The image shows a white rectangular baking dish filled with a layered bread pudding. The top layer is made of chunky, golden-brown toasted bread pieces that appear moist with a shiny, caramel-colored sauce coating them. Mixed within the bread are small pale yellow apple cubes and dark dried berries, scattered evenly on the surface. The texture looks soft and slightly syrupy, with some edges of the bread slightly darker and crispier. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Apple Bread Pudding with Caramel Sauce Recipe come together like old friends who just get each other. The bread soaks up the custard without falling apart, the apples add brightness, and the spices tie everything into a warm, welcoming bite. When shopping, I always grab day-old brioche or challah for best texture and cost-effectiveness—fresh bread can get too soggy!

Flat lay of a small stack of brioche bread cubes, three peeled and quarter-inch chopped green Granny Smith apples, a handful of chopped walnuts, a small pile of dried cranberries, five whole uncracked brown eggs and one whole uncracked white egg, a small white ceramic bowl of smooth applesauce, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of packed brown sugar, a small white ceramic bowl of milk, a small white ceramic bowl of heavy cream, a small white ceramic bowl of ground cinnamon, three tiny white ceramic bowls containing ground nutmeg, ground ginger, and a spice blend of ground cloves and cardamom, a small white ceramic bowl of salt, two small pats of Danish Creamery butter cubes, and another small white ceramic bowl holding caramel sauce—all arranged with perfect symmetry and fresh, natural textures, placed 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: These breads have a tender crumb and just enough sweetness—they soak custard beautifully without turning mushy.
Granny Smith apples: Their tartness cuts through the sweetness and holds shape nicely when baked.
Walnuts: Adds a satisfying crunch and nutty depth that complements the tender pudding.
Dried cranberries: Little bursts of tangy sweetness that are unexpected but oh so good.
Eggs and egg yolk: Create the rich custard that holds everything together with a silky texture.
Applesauce: Keeps the pudding moist and adds mild apple flavor without extra liquid.
Granulated and brown sugar: A duo that balances sweetness and adds a subtle caramel note.
Milk and heavy cream: Blend creaminess into the custard for a luscious texture.
Vanilla extract and spices: Essential for rounding out flavors—don’t skimp!
Danish Creamery Butter (for topping and caramel sauce): Butter quality shines here, giving a rich, indulgent finish.

📝

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

I love to mix things up with this Apple Bread Pudding with Caramel Sauce Recipe depending on the season and who I’m serving. You should definitely make it your own, too—don’t hesitate to experiment with different nuts, fruits, or even gluten-free bread options!

Variation: Once, I swapped the walnuts for pecans and added a handful of golden raisins instead of cranberries; the result was just as divine, with a bit more buttery crunch and a sweeter fruit pop.
Dairy-free twist: I’ve made this with almond milk and coconut cream instead of regular milk and heavy cream—just keep an eye on custard texture and bake time.
Spice level: Feel free to increase or decrease spices like cinnamon or nutmeg to fit your family’s preference. I usually stick to the recipe, but a little extra cinnamon never hurts!
Extra indulgence: Sometimes I sprinkle a few chocolate chips on top before baking for a surprise melty addition that pairs beautifully with the caramel.

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

Step 1: Toasting the Bread Cubes

I start by cutting the brioche into 1-inch cubes—big enough to hold their shape but small enough to soak custard fully. Then I spread them onto a baking sheet and toast for about 7-10 minutes at 350°F. This drying step is key; it prevents the pudding from turning into mush and gives it a beautiful texture contrast.

Step 2: Whisking the Custard

While the bread toasts, I whisk together eggs, egg yolk, applesauce, sugars, milk, cream, vanilla, spices, and salt. Make sure everything’s well combined but don’t over-mix—just enough to get a smooth custard. I always set this aside, sometimes letting it rest a bit to marry the flavors before pouring over the bread.

Step 3: Assembling the Bread Pudding

In a large bowl, I toss the toasted bread cubes with chopped apples, walnuts, and dried cranberries. Then I transfer this mix into a greased 9×13 baking dish. Pour the custard evenly over, let it soak for a minute or two, and then press the bread gently with your hands until it’s completely submerged. I like to let it rest for 15 minutes here to absorb all that custard goodness. Don’t forget to dot cubed butter evenly on top before baking—that adds a lovely richness and helps develop a golden crust.

Step 4: Baking to Perfection

Bake uncovered at 350°F for 45-55 minutes. Keep an eye on the edges—they should be set and golden. The center is done when a toothpick comes out with just a few moist crumbs but no raw custard. After baking, I always cool it for about 10-15 minutes to let it settle—this makes slicing cleaner and helps the flavors deepen.

Step 5: Making the Caramel Sauce

While the pudding cools, I make the caramel sauce by melting butter in a saucepan, stirring in brown sugar and heavy cream until the sugar dissolves and the sauce is smooth and glossy. Then I remove from heat and stir in vanilla. This sauce can be made ahead and heated gently when ready to serve—I usually add a splash more cream if it thickens too much after sitting.

Top Tip

From my experience, the most important thing is to toast your bread well and let it soak up the custard fully before baking. These small steps really make or break the texture and flavor.

Toast Bread Properly: Don’t skip the toasting step! It prevents soggy pudding and adds that lovely chewiness.
Press the Bread Down: Use your hands to gently submerge the bread in custard to ensure every cube absorbs just enough liquid.
Let It Rest: Allow at least 15 minutes before baking, which helps with custard absorption and flavor melding.
Check Doneness with a Toothpick: You want moist crumbs, not wet custard—that’s your cue the pudding is perfectly baked.

How to Serve Apple Bread Pudding with Caramel Sauce Recipe

Apple Bread Pudding - Serving Suggestion

Garnishes

I usually top my slices with a drizzle of that luscious caramel sauce and a sprinkle of toasted walnuts or a dusting of cinnamon for extra warmth. Sometimes a dollop of whipped cream or a scoop of vanilla ice cream turns it into a real treat.

Side Dishes

This pudding is rich enough to be a standalone dessert, but it pairs beautifully with a simple cup of black coffee or a warm chai latte. For holiday brunches, I enjoy serving it alongside eggs or smoked bacon to balance sweet and savory flavors.

Creative Ways to Present

For special occasions, I’ve baked this pudding in individual ramekins and topped each with caramel sauce and a crisp apple slice—makes for an impressive, personalized presentation. It’s also charming layered in a glass trifle dish with whipped cream for a more casual, yet festive option.

Make Ahead and Storage

Storing Leftovers

Leftover bread pudding keeps nicely when tightly covered in the fridge for up to 4-5 days. I just cover mine with foil or plastic wrap and store it whole or in slices. It’s great for easy desserts or breakfast treats throughout the week.

Freezing

I’ve frozen both whole and individual slices wrapped well in plastic wrap and foil. It freezes for about three months without losing flavor or texture. Just thaw overnight in the fridge before reheating. This is a lifesaver when prepping desserts for gatherings in advance.

Reheating

For quick reheating, the microwave works great—start with 30 seconds, then add 10-second bursts until warm. To maintain texture, I prefer reheating in a 325°F oven, covered with foil, for about 10-20 minutes depending on portion size. It keeps the pudding moist without drying out.

Frequently Asked Questions:

Can I use other types of bread for this Apple Bread Pudding with Caramel Sauce Recipe?

Absolutely! While brioche and challah are preferred for their texture and flavor, you can use French bread or even a sturdy white sandwich bread if that's what you have on hand. Just make sure you toast or dry out the bread cubes well so they don't become mushy.

How do I know when the bread pudding is done baking?

Look for browned edges with a set custard texture. When you insert a toothpick in the center, it should come out with moist crumbs but no raw custard. The pudding will also feel set around the edges but still a little soft in the middle—that's perfect.

Can I make the caramel sauce ahead of time?

Yes! The caramel sauce actually keeps very well in an airtight container in the fridge for several days. Before serving, simply warm it gently in a saucepan and, if needed, stir in a bit of heavy cream to loosen the sauce if it's thickened.

What’s the best way to reheat leftover bread pudding without drying it out?

Reheating in the oven is the best way to preserve texture and flavor. Cover the pudding with foil and warm at 325°F for 10-20 minutes, depending on the amount. If using a microwave, heat in short intervals to avoid overheating. Adding a drizzle of caramel or a little cream can help keep it moist.

Final Thoughts

This Apple Bread Pudding with Caramel Sauce Recipe holds a special place in my heart because it’s comfort food at its best — simple ingredients transformed into something spectacularly warm and satisfying. I hope you enjoy making it as much as I do, and that it brings a little extra sweetness and warmth to your kitchen table.