Apple Bread Pudding with Caramel Sauce

This apple bread pudding with caramel sauce layers buttered French bread with cinnamon-spiced apple slices, then bakes everything in a rich vanilla custard. The bread turns soft and custardy while the apples hold their shape, giving you a spoonful that's creamy, tender, and just a little chewy at the edges. It's a fall dessert that feels fancy but comes together with simple ingredients.

Reasons to love this easy bread pudding recipe

• The buttered bread sandwiches hold apple slices and cinnamon inside, so every bite has a pocket of fruit and spice.
• The custard uses heavy cream and egg yolks for a rich, silky texture that sets without turning rubbery.
• The homemade caramel sauce comes together in minutes with butter, brown sugar, and cream, and it's a simple topping that adds deep, buttery sweetness.

Key ingredients for the best apple bread pudding

• French bread: Day-old French bread soaks up the custard without turning mushy. If you don't have French bread, a sturdy country loaf or brioche works, though brioche will make the pudding richer. Slice it to 3/8-inch so the sandwiches hold together.
• Apples: Choose firm baking varieties like Jonagold, Granny Smith, Honeycrisp, or Braeburn. They hold their shape and balance the sweet custard with a little tartness. Opal apples also work well and don't brown as quickly.
• Heavy cream: Full-fat heavy cream gives the custard its silky texture. Don't substitute half-and-half or milk; they'll make the pudding thinner and less rich. A vanilla bean or vanilla extract adds the aromatic note.

Kitchen tools for making this bread pudding

• A 9x13-inch baking dish for the pudding
• A larger roasting pan or deep baking dish for the water bath
• A heavy-bottomed saucepan for heating the cream
• A separate saucepan for the caramel sauce
• A whisk for combining the custard
• A ladle for tempering the eggs

Tips for getting the right texture in this bread pudding

• Use a water bath: place the covered baking dish inside a larger pan filled with hot water. The gentle heat keeps the custard smooth and prevents curdling.
• Temper the egg yolks properly: ladle a small amount of hot cream into the yolks while whisking, then pour the yolk mixture back into the pot. This raises the egg temperature gradually so they don't scramble.
• Whisk the custard over low heat for 2 minutes after tempering. It should just start to thicken; this pre-cooking helps the pudding set evenly in the oven.
• Slice the French bread to 3/8-inch. Thin slices absorb the custard quickly and make neat sandwiches with the apples, so the final texture is consistent.

Apple bread pudding variations to try

• Use pears instead of apples for a softer, sweeter fruit. Slice them the same way and skip the cinnamon if you prefer.
• Fold 1/2 cup chopped pecans or walnuts into the apple slices before layering. They add a toasty crunch that pairs well with the caramel sauce.
• Swap the French bread for brioche or challah. These richer breads make the pudding more tender and buttery, though you may need to reduce the baking time slightly since they absorb custard faster.

What to serve with this apple bread pudding

• Vanilla ice cream or whipped cream: a cold, creamy contrast to the warm pudding.
• Extra caramel sauce: warm it slightly and drizzle over each serving.
• Toasted pecans or walnuts: sprinkle on top for crunch.
• A cup of strong coffee or spiced tea: balances the sweetness.

How to store leftover apple bread pudding

Let the pudding cool completely, then cover the dish tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. The custard may absorb into the bread more as it sits, so the texture will be softer.

Can you freeze this bread pudding?

You can freeze the baked bread pudding for up to 2 months. Let it cool completely, wrap the dish tightly in plastic wrap and then foil, or portion it into freezer-safe containers. Thaw overnight in the refrigerator before reheating. The caramel sauce can also be frozen separately in a jar; thaw and reheat gently.

Best ways to reheat this bread pudding

For the best texture, reheat individual portions in a 350°F oven for 10 to 15 minutes, or until warmed through. This helps the edges crisp up again. You can also use the microwave for a quicker option, but the top will be softer. If the pudding seems dry, add a spoonful of cream or milk before reheating.

Source recipe: Apple Bread Pudding with Caramel Sauce (SnapChef ID b3209468-dafd-4be6-9940-56c35f63b00d). Nutrition is estimated per serving.

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Apple Bread Pudding with Caramel Sauce

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Prep Time

15 min

Cook Time

1 h

Total Time

1 h 15 min

Servings

10 servings

Calories

960 kcal

Scale: 1x2x3x · − 10 servings +

US Metric

Cook Mode

Ingredients

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• 1/2 pound sugar 1 cup plus 2 tablespoons
• 1/2 pound butter, chopped into large pieces + extra for the baking dish
• 1 loaf French bread, sliced to 3/8-inch
• 2 apples peeled, cored, and thinly sliced (as with a mandolin)
• 1 teaspoon cinnamon
• 3 egg yolks
• 1 cup sugar
• 1 pint heavy cream
• 1 vanilla bean or 1 teaspoon vanilla extract
• 1/4 pound butter, chilled
• 3/4 cup brown sugar
• 1 pint heavy cream
• 1/2 teaspoon salt

Directions

1. 1
   Preheat the oven to 375°F. Butter a 9×13-inch baking dish.
2. 2
   Mix the sugar, salt, and butter together in a bowl until well blended.
3. 3
   Spread the sugar and butter mixture onto one side of each slice of bread. Make small sandwiches by placing 2 or 3 apple slices and a sprinkle of cinnamon between two slices of buttered bread. Repeat until you've used all of the bread.
4. 4
   Place the apple sandwiches into the baking dish. Between each sandwich add 1 or 2 apple slices.
5. 5
   Combine the egg yolks and sugar in a bowl, and whisk well.
6. 6
   Heat up the cream and vanilla in a saucepan on the stove until it almost starts to boil. Then remove from the heat.
7. 7
   To temper the eggs, ladle a small amount of cream into the egg yolk mixture and mix well. Then transfer the yolk mixture back into the pot of cream and whisk so that it does not curdle. Place over a low flame for 2 minutes, whisking until it starts to thicken.
8. 8
   Pour the sauce over the bread in the baking dish.
9. 9
   Cover the dish, place it into a water bath, and bake for approximately 40 minutes. Remove the cover and bake for another 10 minutes.
10. 10
    While the bread pudding is in the oven, prepare the caramel sauce.
11. 11
    Combine the butter and brown sugar in a pot over medium-high heat, and whisk to combine. When the sugar is melted and starts to boil, remove from the heat, add the cream, and whisk to combine. Allow the sauce to cool to room temperature.
12. 12
    To serve, place a portion of the bread pudding on a plate and drizzle with caramel sauce.

Tap a step number to check it off as you cook.

Nutrition Facts per serving · estimated

Amount per serving

Calories 960 kcal 48% DV

Protein 7 g 14% DV

Total Fat 65 g 83% DV

Total Carb. 89 g 32% DV

Fiber 1 g 4% DV

Sugars 63 g

Sodium 618 mg 27% DV

% Daily Values are based on a 2,000-calorie diet (FDA).