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Yields:
9 serving(s)
Prep Time:
25 mins
Total Time:
2 hrs 5 mins
When the temperature drops, there’s nothing better than a warm, comforting dessert—and this apple bread pudding delivers. It’s rich, buttery, and custardy, with all the cozy flavors you love in apple pie. The best part? There’s no pie crust to roll out. Just cut brioche or challah bread into cubes, pour over an easy custard, and let the oven work its magic. Think of it as a fuss-free spin on classic apple pie.
The apples are cooked with brown sugar, lemon, and an optional splash of whiskey until tender, sweet, and just a little tangy. Fold them into the bread and custard, and the whole thing bakes up with crisp, golden edges, a soft center, and plenty of juicy apple tucked into every bite. Spoon caramel sauce over the top while it’s still warm, then finish it with whipped cream or a scoop of vanilla ice cream for an extra-indulgent dessert.
How do you keep bread pudding from getting soggy?
The trick to keeping bread pudding from getting soggy is starting with the right bread and preparing it properly. Use a sturdy loaf like brioche or challah and cut it into cubes so the custard can soak in evenly. Toasting the bread cubes in the oven before assembling is key—it dries them out just enough so they’ll absorb the custard without turning mushy.
What apples work best in apple bread pudding?
Choose firm apples with a good balance of sweetness and tartness, such as Granny Smith, Honeycrisp, or Pink Lady. These varieties hold up well during baking and keep the rich custard from tasting too sweet. For even more flavor, try mixing two types, like tart Granny Smith with sweeter Fuji apples.
Can you make apple bread pudding ahead of time?
To make it ahead, assemble the bread pudding (with the apple filling and custard) up to one day in advance, cover, and refrigerate. Bring it to room temperature before baking. Leftovers can be stored in an airtight container in the refrigerator for up to four days and reheated in a low oven or microwave. The sauce can also be made up to four days ahead and gently rewarmed before serving.
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Ingredients
FOR THE BREAD PUDDING:
- 8 Tbsp. salted butter (1 stick), plus more for the baking dish
- 10 cups (1-inch) cubes brioche or challah bread (from a 14-to-16-ounce loaf)
- 3 apples, peeled and cut into 1/2-inch pieces
- 1 cup light brown sugar
- 3 Tbsp. whiskey (optional)
- Juice of 1/2 lemon
- 2 large eggs plus 1 large egg yolk
- 3 cups half-and-half
- 3/4 cup granulated sugar
- 1 Tbsp. vanilla bean paste or vanilla extract
- 3/4 tsp. ground cinnamon
- 1/2 tsp. kosher salt
FOR THE CARAMEL SAUCE:
- 4 Tbsp. salted butter
- 1 cup light brown sugar
- 1/2 cup half-and-half
- 1 Tbsp. vanilla bean paste or vanilla extract
- Pinch of kosher salt
Directions
- Step 1For the bread pudding: Preheat the oven to 325ºF and butter a 2-quart baking dish (such as a 9-by-9-inch baking dish). Spread the bread cubes on a baking sheet and bake until lightly toasted and dry, about 15 minutes.
- Step 2In a medium saucepan, melt the butter over medium-high heat. Put 3 tablespoons of the melted butter in a medium bowl or large liquid measuring cup and set aside. Add the apples to the pan and cook until they start to soften, 3 to 4 minutes. Turn off the heat and stir in 2/3 cup of the brown sugar, the whiskey (if using), and the lemon juice. Return to medium-high heat, bring to a simmer, and cook until the apples are soft and the liquid is starting to reduce, 3 to 4 minutes. Remove from the heat and let cool.
- Step 3To the bowl of reserved melted butter, add the eggs, egg yolk, half-and-half, granulated sugar, vanilla, cinnamon, salt, and remaining 1/3 cup brown sugar and whisk until smooth; set aside.
- Step 4Arrange half of the bread cubes in the prepared baking dish, then spoon 1 1/2 cups of the apple filling over the top. Arrange the remaining bread cubes over the apples, and scatter the remaining apples over the top. Pour the egg mixture over the top to cover. Bake until golden brown with a slight jiggle, 55 to 60 minutes. Let rest for 30 minutes.
- Step 5For the sauce: Meanwhile, combine the butter, brown sugar, half-and-half, vanilla, and a pinch of salt in a medium saucepan over medium-low heat. Bring to a simmer and cook, whisking, until thick and no longer grainy, about 5 minutes. Serve the sauce drizzled over the bread pudding.
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