Caramel Apple Bread Pudding

Name: Caramel Apple Bread Pudding
Prep time: 15 min
Cook time: 94 min
Total time: 109 min
Yield: 8 servings
Ingredients: 8 oz brioche or challah; 1 tsp softened butter; 4 tbsp unsalted butter; 3 Granny Smith apples; 8 tbsp granulated sugar; 4 large eggs; 0.33 cup packed light brown sugar; 1.5 cups whole milk; 1 cup heavy cream; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.375 tsp kosher salt; 2 tbsp water

Updated October 28, 2026

Toasted brioche and buttery caramelized apples baked in a brown sugar custard and served warm with homemade caramel sauce.

Before you start: cut the brioche into 1-inch cubes; butter an 8x8-inch or other 2-quart baking dish. Day-old bread works too; you can skip the toasting if it's already dry.

Make ahead: assemble the pudding, cover and refrigerate up to 12 hours, then bake, adding about 10 minutes. For a 9x13 dish, double everything and bake about 55 minutes.

Cook time: 1 hr 49 min
Rating: …

Ingredients

Scale

8 oz brioche or challah (cut into 1-inch cubes (about 6 cups))
1 tsp softened butter (for the dish)
4 tbsp unsalted butter (divided)
3 Granny Smith apples (peeled, cored and sliced 1/4 inch thick)
8 tbsp granulated sugar (divided)
4 large eggs
⅓ cup packed light brown sugar
1 ½ cups whole milk
1 cup heavy cream (divided)
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅜ tsp kosher salt (divided)
2 tbsp water (for the caramel)

Ingredients

Scale

8 oz brioche or challah (cut into 1-inch cubes (about 6 cups))
1 tsp softened butter (for the dish)
4 tbsp unsalted butter (divided)
3 Granny Smith apples (peeled, cored and sliced 1/4 inch thick)
8 tbsp granulated sugar (divided)
4 large eggs
⅓ cup packed light brown sugar
1 ½ cups whole milk
1 cup heavy cream (divided)
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
⅜ tsp kosher salt (divided)
2 tbsp water (for the caramel)

Instructions

Toast the bread

Heat the oven to 350°F.

Spread brioche cubes (8 oz) on the sheet pan and toast until dry and lightly golden, about 10 minutes.

Rub the baking dish with softened butter (1 tsp).

Equipment: rimmed sheet pan, 8x8-inch or 2-quart baking dish

Caramelize the apples

Melt butter (2 tbsp) in the skillet over medium heat. Add sliced apples and sugar (2 tbsp).

Cook, stirring now and then, until just tender and golden at the edges, about 5 minutes.

Equipment: large skillet

Whisk the custard

Whisk eggs and brown sugar (⅓ cup) until smooth, then whisk in milk (1 ½ cups), cream (¾ cup), vanilla (1 tsp), cinnamon (½ tsp), nutmeg (¼ tsp) and salt (¼ tsp).

Equipment: large bowl and whisk

Assemble and soak

Toss the toasted bread and apples together in the buttered dish.

Pour the custard over the top and press the bread down gently so it all gets wet. Let soak, about 15 minutes, pressing once or twice.

Equipment: 8x8-inch or 2-quart baking dish

Bake

Bake until puffed and golden and an instant-read thermometer in the center reads 160°F, about 40 minutes.

Equipment: 8x8-inch or 2-quart baking dish, instant-read thermometer

Make the caramel

While the pudding bakes, put sugar (6 tbsp) and water (2 tbsp) in the saucepan over medium heat. Without stirring, swirl the pan until the syrup turns deep amber, about 6 minutes.

Off the heat, carefully stir in butter (2 tbsp), then cream (¼ cup) and salt (⅛ tsp) until smooth.

Equipment: small saucepan

Serve

Let the pudding rest a few minutes, then spoon into bowls and drizzle with the warm caramel.

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