Description

This classic Bread Pudding with Apples is a comforting dessert featuring toasted brioche bread cubes combined with crisp Granny Smith apples, walnuts, and dried cranberries. The custard, flavored with warm spices like cinnamon, nutmeg, and ginger, soaks into the bread for a rich texture. Finished off with a luscious homemade caramel sauce, this treat is perfect for cozy gatherings or special occasions.

Ingredients

Scale

Bread and Add-Ins

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

Custard

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

Add Later

4 tablespoons Danish Creamery Butter cubed

Caramel Sauce

12 tablespoons Danish Creamery Butter
3/4 cup packed brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract

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Instructions

Preheat and Toast Bread: Preheat oven to 350 degrees F. Cut bread into 1-inch cubes. Spread cubes evenly on a baking sheet and toast for 10 minutes or until dried out but not hard or crispy.
Prepare Baking Dish and Custard: Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together eggs, egg yolk, applesauce, granulated sugar, brown sugar, milk, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, cloves, cardamom, and salt to make the custard. Set aside.
Combine Bread and Add-Ins: In a large bowl, toss the toasted bread cubes with chopped apples, walnuts, and dried cranberries. Transfer this mixture to the prepared baking dish.
Add Custard and Soak: Pour the custard evenly over the bread mixture in the dish. Let it sit for a couple minutes, then press down gently with your hands to fully submerge the bread. Allow the casserole to rest for 15 minutes to absorb custard, then evenly distribute the cubed butter on top.
Bake Bread Pudding: Bake uncovered at 350 degrees F for 55 minutes or until edges look set and a toothpick inserted comes out with a few moist crumbs but no raw custard. Cool on a rack for 10 to 15 minutes before serving.
Make Caramel Sauce: In a small saucepan over medium-high heat, melt butter. Add brown sugar and heavy cream while whisking until sugar dissolves and sauce is heated through. Remove from heat and stir in vanilla extract. Reheat gently before serving if made ahead, adding extra cream as needed to thin.
Serve: Pour desired amount of warm caramel sauce over slices of bread pudding and serve warm.

Notes

If omitting the caramel sauce, increase total sugars to 1 cup by adjusting brown sugar to 1/2 cup.
Store leftover bread pudding covered in the refrigerator for 4-5 days.
Freeze wrapped bread pudding for up to 3 months; thaw overnight in refrigerator and reheat.
Reheat in microwave starting with 30 seconds and additional 10 seconds until warm or wrap with foil and bake at 325 degrees F for 10-20 minutes.
For best texture, prep bread, nuts, and dried fruit ahead but add apples and custard just before baking.
Caramel sauce can be made days ahead and refrigerated; reheat gently with extra cream to loosen before serving.

Nutrition

Serving Size: 1 slice
Calories: 400 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 170 mg