This decadent Apple Bread Pudding is one of our favorite fall desserts! Sweet brioche bread soaked in a rich custard layered with buttery apples!
If you love fall inspired desserts like this bread pudding recipe, also try our perfect Apple Crisp with a gooey, syrupy sauce. Pair these apple desserts with a tasty and comforting Slow Cooker Apple Cider Cocktail!
Apple Bread Pudding Dessert
This Apple Bread Pudding tastes even better than it looks. So comforting, so cozy, with all the fall flavors you love. A rich custard dessert with sweet brioche bread cubes and layers of apples that have been cooked down in butter.
And we don’t stop there. Top this apple dessert off with a quick homemade caramel sauce and a dollop of whipped cream for an explosion of apple and caramel flavors. Because we all know that apples and caramel together are best flavor combination for fall.
What Kind Of Bread Do You Use To Make Bread Pudding?
There are many different types of bread that you can use to make bread pudding recipes. For this Apple Bread Pudding we chose a sweet brioche bread that we think pairs wonderfully with the apple and caramel flavors in this dessert.
Other types of bread that can be used to make bread pudding include Italian bread, French bread, challah, leftover rolls and sometimes even donuts!
With softer breads like white bread or brioche it’s best to use day old or even slightly stale bread for texture. If you don’t have leftover bread you can cube it and toast it in the oven like we did here. This will only lightly toast the bread but dry it out as well.
When you add the custard to the bread cubes for bread pudding, the bread will soak up the custard and become softer. So starting out with already soft bread will result in a mushy consistency.
How Do You Make Bread Pudding?
After cubing the bread (and drying out in the oven if needed) you can start on the custard. The base is brown sugar, cinnamon, eggs and egg yolks, vanilla extract, milk and heavy cream.
Mix the sugar and egg yolks together until blended and then pour in the vanilla, milk and heavy cream while whisking to combine. Set the custard aside and move on to the apples!
Since this is an Apple Bread Pudding recipe, we can’t forget the apple layer! We sliced and peeled a few Honeycrisp apples and cooked them down in a skillet with butter until they were soft and caramelized.
Don’t let the apple get too soft, we don’t want them to fall apart. Just about 7 or 8 minutes in the skillet is all you’re going to need.
Layer the toasted bread and apples in a buttered 9 inch by 13 inch baking dish. Start with half of the bread cubes on the bottom, followed by the apples and then add the rest of the bread cubes on top.
Now, pour the custard all over the bread and apples, making sure that all the bread is in the custard. Press down gently on the bread cubes to make sure it’s all in the custard before baking.
How Do You Know When Bread Pudding Is Done?
Jiggle the baking dish a little to see if the custard is set. The custard will set more as the bread pudding cools, but it should be mostly set before removing it from the oven.
How Do You Serve Bread Pudding?
We love making a quick, homemade caramel sauce and drizzling it all over the top of this Apple Bread Pudding because apple and caramel flavors go hand in hand.
A dollop of whipped cream or a scoop of vanilla ice cream are also a delicious addition to this warm bread pudding!
How Long Does Bread Pudding Last In The Fridge?
Bread pudding will keep in a covered container for up to 3 days in the refrigerator. The bread will get softer as it sits, but you can warm it back up in the oven for the best texture.
If you’re expecting to have leftovers, just drizzle the caramel sauce on individual portions reheating purposes.
Looking For Some Fun Apple Cocktails To Go With This Dessert?
- Apple Cider Mimosas
- Caramel Apple Martini
- Salted Caramel Apple Shots
- Apple Cider Bourbon Cocktail
- Sparkling Fireball Apple Sangria
This Apple Bread Pudding is one of our favorite fall desserts! Sweet brioche bread soaked in a rich custard with buttery apples and homemade caramel sauce!
- 17 ounce loaf Brioche bread
- 2 tablespoons butter
- 3 apples, peeled, cored and sliced
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 2 egg yolks
- 3 cups milk, whole or 2%
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup butter (2 sticks, or 16 tablespoons)
- 1 cup packed brown sugar
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- Preheat the oven to 325 degrees. Slice the bread into approximately 1 1/2 inch thick slices and then cut into large cubes. See the photos in the post for size reference.
- Spread in an even layer on a baking sheet and bake for 15 minutes, just to dry out the bread and toast lightly. Remove from the oven and set aside.
- While the bread is toasting, melt the butter to a large skillet. Add the apples and cook while tossing in the butter for 6-7 minutes until softened and slightly caramelized. Remove from the heat.
- Add the brown sugar, cinnamon and salt to a large bowl and whisk together. Whisk in the eggs and egg yolks until combined with the sugar. Pour in the milk and heavy cream and whisk together until blended with the sugar and eggs.
- Butter a 9 inch by 13 inch baking dish liberally. Add half of the toasted bread cubes to the bottom of the dish followed by the cooked apples. Top with the remaining bread cubes, covering the top layer of the dish.
- Pour the custard mixture into the baking dish, covering the bread and apples. Push the bread cubes slightly so everything is absorbed into the custard.
- Bake the bread pudding for 50-55 minutes until the custard is set. The custard will also continue to set after it cools.
- While the bread pudding is in the oven, make the caramel sauce by adding the butter, brown sugar, cream and vanilla extract to a medium saucepan. Whisk while cooking over medium-low heat until the butter has melted. Simmer for 5-7 minutes to thicken and the remove from the heat. Let the caramel sauce cool slightly and then transfer into a bowl to cool. The sauce will thicken as it cools, and will be ready for serving when the bread pudding is done.
- Serve the bread pudding warm with caramel sauce drizzled on top and/or whipped cream or ice cream if desired.
To Serve: You can cut the bread pudding into squares or scoop it out for serving in bowls. Then top with the caramel sauce and ice cream or whipped cream.
To Store: Let the bread pudding cool to room temperature before wrapping tightly with plastic wrap. You can also transfer leftover bread pudding to an air tight container before storing in the refrigerator.
To Reheat: Reheat leftover bread pudding in a 350 degrees oven for about 10 minutes until warmed though. This is the preferred method for texture, but you can also warm in the microwave, too for a quicker option.
- Category: Dessert
- Method: Stove Top / Oven
- Cuisine: American
Keywords: mantitlement, bread pudding recipe, apple bread pudding, fall desserts, apple desserts