Salted Caramel Apple Bread Pudding (Print)

Brioche and spiced apples baked with custard, topped with salted caramel for a comforting, crowd-pleasing dessert.

# Ingredients:

→ Bread Pudding Base

01 - 10 ounces brioche or challah, cut into 1-inch cubes (approximately 6 cups)
02 - 2 medium Honeycrisp or Gala apples, peeled, cored, and diced
03 - 3 tablespoons unsalted butter
04 - 2 tablespoons brown sugar
05 - 1 teaspoon ground cinnamon
06 - Pinch ground nutmeg
07 - Pinch salt
08 - 4 large eggs
09 - 2 cups whole milk
10 - 1 cup heavy cream
11 - 3/4 cup granulated sugar
12 - 2 teaspoons vanilla extract
13 - 1/2 teaspoon salt

→ Salted Caramel Sauce

14 - 1 cup granulated sugar
15 - 6 tablespoons unsalted butter, cubed
16 - 1/2 cup heavy cream, warmed
17 - 1 teaspoon sea salt

# Directions:

01 - Preheat oven to 350°F. In a skillet over medium heat, melt the butter. Add brown sugar, cinnamon, nutmeg, and a pinch of salt, stirring until the sugar dissolves. Incorporate the diced apples and sauté, stirring frequently, for 5 minutes until just tender. Remove from heat and set aside.
02 - In a large mixing bowl, vigorously whisk the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until fully combined. Layer the bread cubes and caramelized apples evenly in a 9×13-inch baking dish. Pour custard evenly over the mixture, gently pressing down to ensure the bread absorbs the custard. Allow the mixture to rest for 10 minutes.
03 - Transfer the baking dish to the oven and bake for 40 to 45 minutes, until the surface is golden and the center is set. A clean knife inserted near the center should emerge clean.
04 - As the pudding bakes, prepare the salted caramel. In a medium saucepan over medium heat, cook the granulated sugar, swirling the pan occasionally but not stirring, until it transforms into an amber liquid. Carefully add cubed butter; whisk continuously as the mixture bubbles vigorously. Gradually stream in the warm heavy cream, whisking constantly. Allow to boil for 1 minute, then remove from heat and stir in the sea salt. Cool slightly before serving.
05 - Cut the warm bread pudding into squares and transfer to serving plates. Generously drizzle each portion with the warm salted caramel sauce. Optionally, accompany with a scoop of vanilla ice cream or a dollop of whipped cream.

# Expert Tips:

01 -
  • Easy to assemble with simple techniques that do not need fancy equipment
  • Perfect for using up leftover brioche or challah
  • Warm and custardy texture with bursts of juicy apple
  • Rich salted caramel sauce adds an extra touch of decadence
02 -
  • High in comfort and flavor makes eight generous servings
  • Completely vegetarian so perfect for family occasions
  • Day old or even slightly stale brioche is ideal for soaking up the custard without getting mushy
03 -
  • Let your bread cubes dry out for a few hours uncovered before making the custard—it helps them soak up all the goodness without falling apart
  • Keep a close eye on your caramel sauce as it melts since sugar can turn from golden to burnt quickly
  • Let the bread pudding rest for ten to fifteen minutes after baking so the custard sets gently and every slice serves up beautifully

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