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 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

Imagine sinking your spoon into a warm, comforting Apple Bread Pudding with Caramel Sauce Recipe that’s packed with tender apples, crunchy walnuts, and gooey caramel — it’s like a cozy hug on a plate. This is one dessert I keep coming back to, especially when I want something that tastes homemade but feels special.

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 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 holds a soft spot in my heart because it blends simplicity with stunning flavor. Every time I make it, my kitchen fills with warm spices and sweet caramel notes that just feel like home. It’s one of those recipes that’s forgiving, easy to tweak, and always impresses guests.

Comfort in Every Bite: The custard-soaked bread paired with tart Granny Smith apples is pure comfort food magic.
Built-In Texture: Walnuts and dried cranberries add delightful crunch and bursts of sweetness that keep you coming back.
Homemade Caramel Sauce: The rich sauce takes it over the top, and making it yourself is easier than you think!
Flexible & Fun: Whether for a weekend brunch or a fall dessert, you’ll find tons of ways to personalize this recipe.

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

There’s a real harmony between the ingredients in this Apple Bread Pudding with Caramel Sauce Recipe. The custard bath transforms the bread cubes into silky softness, while the apples bring brightness and moisture. Plus, the spices make everything smell irresistible — like fall in a dish.

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: These breads absorb custard beautifully and keep a tender crumb without falling apart.
Granny Smith Apples: Their tartness balances the sweetness and holds up well during baking without turning mushy.
Chopped Walnuts: Adds a toasty crunch that contrasts the creamy texture perfectly.
Dried Cranberries: Little pops of sweet-tart flavor that brighten every bite.
Eggs and Egg Yolk: Create the rich, silky custard that holds everything together.
Applesauce: Adds natural sweetness and moisture while keeping this pudding luscious.
Granulated and Brown Sugar: The combo layers sweetness; brown sugar brings a hint of caramel flavor.
Milk and Heavy Cream: A creamy base that makes the custard decadent and smooth.
Vanilla Extract: Elevates the dessert with rich aromatic notes.
Spices (Cinnamon, Nutmeg, Ginger, Cloves, Cardamom): Warm spicesThat capture that cozy apple pie vibe.
Danish Creamery Butter: Used both inside and atop the pudding to add richness and help get that beautiful golden crust.
For Caramel Sauce: Butter, brown sugar, heavy cream, and vanilla make a luscious drizzle you’ll want on everything.

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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 my favorite things about this Apple Bread Pudding with Caramel Sauce Recipe is how easy it is to customize. I often swap nuts – pecans work beautifully – or add a splash of bourbon to the custard for a boozy twist that’s always a hit with adults. You can adjust it to suit what you have or what flavors you’re craving.

Nut-Free Variation: Use toasted pumpkin seeds instead of walnuts for crunch without nuts. I’ve made this for friends with allergies, and everyone loved the swap!
Seasonal Fruit Option: Try pears or add a handful of fresh cranberries if you want to bring a slightly different fruit flavor.
Make It Vegan: Substitute with plant-based milk and use a flax egg with coconut oil for butter.

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

Step 1: Toast Your Bread Cubes to Perfection

Start by cutting the brioche or challah into 1-inch cubes, then spread them evenly on a baking sheet. Toast them in a 350°F oven for about 7–10 minutes until they’re dried out but not crispy. This step is a game changer—it helps the bread soak up the custard without turning mushy later.

Step 2: Whisk Together the Custard

In a medium bowl, combine eggs, egg yolk, applesauce, sugars, milk, cream, vanilla, cinnamon, nutmeg, ginger, cloves, cardamom, and salt. Whisk until smooth and fragrant with all those warm spices. This custard is where the magic happens, so make sure everything’s well blended but don’t overbeat.

Step 3: Layer Your Bread, Fruit, and Nuts

In a large bowl, toss the toasted bread cubes with chopped Granny Smith apples, walnuts, and dried cranberries. Then transfer this mixture into your greased 9x13 baking dish. Careful to spread evenly so every bite gets some apple and nuts!

Step 4: Soak and Rest

Pour the custard over the bread mixture, letting it soak in. Use your hands to gently press down the bread to ensure it’s fully submerged — this helps avoid dry pockets. Then, let the whole pan rest for 15 minutes to allow that soaking magic to finish up. Before baking, scatter those cubes of butter on top; they melt down to form a gorgeous browned crust.

Step 5: Bake and Make the Caramel Sauce

Bake uncovered at 350°F 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 — no raw custard allowed! While it cools for 10-15 minutes, whisk up the caramel sauce by melting butter, brown sugar, and heavy cream together on medium-high, then stir in vanilla once off the heat.

Top Tip

From my many times making this, the biggest key to success is letting the bread soak just right. Too little soak and you end up with dry bits, too long and it gets soggy. Also, using butter cubes on top gives that beautiful golden crust that makes the whole dessert look and taste irresistible.

Perfect Soak Time: Don’t rush the 15-minute soak after pouring custard to fully hydrate the bread cubes.
Butter Beauty: Toss on cold butter cubes right before baking for wonderful browning and flavor.
Toast Your Bread First: Toasting helps give structure so the pudding holds up well.
Caramel Sauce Freshness: Make the caramel sauce fresh or reheat gently, adding a splash more cream if it thickens up too much.

How to Serve Apple Bread Pudding with Caramel Sauce Recipe

apple bread pudding - Serving Suggestion

Garnishes

I love topping the warm pudding with a few extra toasted walnuts for crunch, a light dusting of cinnamon, and a little dollop of whipped cream or vanilla ice cream on the side for that creamy contrast. The caramel sauce gets drizzled generously right before serving, and honestly, it’s pure indulgence.

Side Dishes

This pudding pairs great with a simple cup of black coffee or a strong chai latte. For brunch, I serve it alongside crispy bacon or a fresh green salad dressed in a tart vinaigrette to balance the sweetness.

Creative Ways to Present

For a special occasion, I like baking the pudding in individual ramekins for personalized servings. You can drizzle the caramel sauce in artistic swirls or add a sprinkle of flaky sea salt on the caramel for an exciting flavor boost. It makes for a lovely presentation that feels extra special and restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your Apple Bread Pudding with Caramel Sauce Recipe, cover any leftovers tightly with plastic wrap or foil and store them in the fridge. They’ll stay moist and delicious for up to 4-5 days. The flavors actually deepen the next day, so don’t be afraid to save some for later.

Freezing

I’ve frozen this pudding a few times by wrapping it really well in plastic wrap and foil, or freezing individual slices in bags. It keeps for up to three months in the freezer. When you thaw it overnight in the fridge, just reheat gently to bring it back to that fresh-baked feeling.

Reheating

For reheating, I usually cover the pudding with foil and pop it back in a 325°F oven for 10-20 minutes, depending on portion size. If I’m short on time, the microwave works too — just start with 30 seconds and then 10-second bursts until heated through. Adding a drizzle of reserved caramel after reheating freshens up the flavor wonderfully.

Frequently Asked Questions:

Can I use a different type of bread for the Apple Bread Pudding with Caramel Sauce Recipe?

Absolutely! While brioche or challah are ideal for their texture and flavor, you can use other sturdy white breads, like French bread or sourdough, as long as they’re cut into cubes and toasted to dry out a bit first. Avoid super soft sandwich bread, which may turn mushy.

Is it okay to make the caramel sauce ahead of time?

Yes, you can make the caramel sauce a few days ahead and store it in the fridge in an airtight container. When you’re ready to serve, just gently reheat it on the stove and add a splash of heavy cream if it’s too thick. This saves time and still tastes fresh.

Can I prepare the Apple Bread Pudding with Caramel Sauce Recipe ahead and bake later?

Definitely. For best texture, prep all components separately—you can cut and toast bread, toss with nuts and cranberries, and make the custard in advance. Keep the apples separate until just before baking so the bread pudding doesn’t get soggy. Assemble and bake within a day for best results.

How do I know when the bread pudding is fully baked?

You’ll want to see the edges looking set and golden, and a toothpick inserted into the center coming out with a few moist crumbs but no wet custard. This usually takes between 45-55 minutes at 350°F. Let the pudding cool for 10-15 minutes before serving to help it finish setting up.

Final Thoughts

This Apple Bread Pudding with Caramel Sauce Recipe has become my go-to for cozy fall dinners and special brunches alike. The way the warm spices and sweet caramel weave through tender bread and crisp apples makes every bite feel like a celebration. I hope you enjoy making and sharing it as much as I do — it’s a recipe that feels like a big, warm hug from the inside out.