Salted Caramel Apple Bread Pudding

This salted caramel apple bread pudding is the definition of fall comfort. It transforms tender brioche and sweet apples into a buttery cloud soaked in cinnamon custard, then finishes with lush salted caramel sauce. Whenever the weather turns chilly, I bring out this recipe for gatherings or cozy family nights—it disappears fast and always wins rave reviews.

When I first tested this recipe on a blustery October weekend, my kitchen filled with the best scents of apple and brown sugar. Ever since, my family loves to request it for Sunday dinners or special movie nights, and it never lasts long.

Ingredients

• Brioche or challah cubes: provide a soft, buttery base that soaks up custard beautifully Choose the freshest bread, or let it go slightly stale for best absorption
• Honeycrisp or Gala apples: contribute sweetness and a balanced tartness Pick firm apples for best results as they hold up well during baking
• Unsalted butter: creates richness in both the custard and the caramel sauce Choose high-quality butter for the most flavorful finish
• Brown sugar: adds depth and warmth to caramelized apples Opt for fresh, soft brown sugar for easier blending
• Ground cinnamon and a pinch of nutmeg: give the classic spiced touch Seek out freshly ground spices if you can for bold aroma
• Whole milk and heavy cream: work together for a silky smooth custard Choose dairy from local creameries for outstanding taste
• Large eggs: act as the custard’s binder Use bright, fresh eggs for a creamy, rich pudding
• Granulated sugar: sweetens both the pudding and the caramel For a smooth caramel sauce, look for superfine or organic sugar
• Vanilla extract: rounds out all the warm flavors Go for pure extract rather than imitation for a true vanilla taste
• Sea salt: is the star in the caramel sauce balancing sweetness and highlighting all the flavors—try flaky sea salt for a little crunch

Instructions

Prepping the Apples:

Peel core and dice your apples into small cubes Melt butter in a skillet over medium heat and stir in brown sugar cinnamon nutmeg and pinch of salt Watch as the sugar melts and the spices release aroma then add apples Stir them gently for about five minutes until just tender with a slight golden hue Set aside and allow to cool slightly

Mixing the Custard:

In a large mixing bowl whisk together eggs whole milk heavy cream granulated sugar vanilla extract and salt Whisk until you have a smooth and homogenous custard mixture

Assembling the Bread Pudding:

Arrange the bread cubes and caramelized apples evenly in a buttered nine by thirteen baking dish Press bread gently so it absorbs some liquid Pour the custard all over making sure every piece gets soaked Allow to rest for ten minutes so the bread can drink in maximum flavor

Baking:

Slide the baking dish onto the oven’s middle rack and bake at three hundred fifty degrees Fahrenheit for around forty five minutes The top will turn golden brown and the middle should gently spring back when pressed If unsure use a knife inserted near the center it should come out clean

Making the Salted Caramel Sauce:

As the pudding bakes add granulated sugar to a saucepan and set over medium heat Let it melt undisturbed until golden and bubbly Watch closely to prevent burning With care whisk in cubed butter until smooth Slowly pour in the warm cream whisking all the while It will bubble up furiously Boil for one minute remove from heat then stir in your sea salt Let cool just slightly before drizzling

Serving:

Cut bread pudding into hearty squares and arrange on plates Drizzle with warm salted caramel sauce Watch it pool over every edge For extra indulgence serve with a big spoonful of vanilla ice cream or softly whipped cream

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Salted caramel is my personal favorite part—I love how the touch of sea salt cuts through the sweetness and lets the apple and cinnamon shine. My daughter’s job is always to help drizzle the sauce on each piece and she makes sure there is plenty in every bite.

Storage Tips

Store leftovers covered tightly in the fridge where they will keep for up to three days Warm individual portions in the microwave or place the whole dish loosely covered with foil in a three hundred degree oven until heated through If you want to make ahead assemble everything without baking and refrigerate for up to one day

Ingredient Substitutions

Brioche or challah are best but soft French bread also works well You can swap in pears for apples for a different fruit twist For a dairy free swap use plant based milk and vegan butter and for an extra protein boost try adding a few tablespoons of chopped pecans

Serving Suggestions

Serve bread pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream If you want to dress it up for a party try dusting the plated squares with powdered sugar and sprinkling with a few toasted nuts This pairs beautifully with coffee or chai tea after dinner

Cultural Context

Bread pudding has roots in frugal home cooking where no piece of bread is wasted Every culture has its own variation and this American comfort version shines with the flavors of fall orchard apples and classic caramel sauce

Seasonal Adaptations

Use a mix of apples and pears for a fun winter version Fold in dried cranberries or raisins for extra sweetness Top with toasted pecans or walnuts for crunch

Success Stories

Friends have told me they brought this to holiday potlucks and came home with an empty dish It is also a hit at weekend brunches Everyone is always impressed by that homemade caramel

Freezer Meal Conversion

Assemble pudding uncooked wrap tightly and freeze for up to two months Thaw overnight in the fridge and bake as usual Make the caramel sauce fresh for best consistency The baked pudding also freezes well but the texture is softer after thawing

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This dessert is always a showstopper for any fall gathering. Just a drizzle of caramel and a scoop of ice cream makes every bite pure comfort.

Recipe Questions

→ What type of bread works best for this dish?

Day-old brioche or challah provides the right texture for absorbing the creamy custard without becoming too soggy or dense.

→ Can I prepare this dessert ahead of time?

Yes, assemble the components in advance, refrigerate the dish, and bake just before serving for convenience and freshness.

→ How can I prevent the custard from being runny?

Allow the bread cubes to fully soak up the custard before baking, and bake until the center is set and a knife comes out clean.

→ Are there any recommended toppings?

Serve warm with vanilla ice cream or whipped cream. Chopped pecans or walnuts add crunch and extra flavor.

→ Is this suitable for vegetarians?

Yes, this dessert contains dairy and eggs but is entirely meat-free, fitting well within a vegetarian diet.

→ How can I make the caramel sauce successfully?

Use caution when melting sugar and adding cream—stir constantly and add the cream slowly to achieve a smooth, glossy sauce.