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This apple bread pudding is incredible all on its own, but add the creamy caramel sauce and you have PERFECTION. Best bread pudding EVER!
Featured with this recipe
- What is Bread Pudding?
- Easy Apple Bread Pudding Ingredients
- Homemade Caramel Sauce
- How To Make Homemade Apple Bread Pudding
- The Best Type of Bread for Bread Pudding
- Tips for Perfect Apple Bread Pudding Recipe
- Frequently Asked Questions
- Storing and Making Ahead
- More Traditional Dessert Recipes
- How to Make Apple Bread Pudding
- Apple Bread Pudding Recipe
Take your classic bread pudding and elevate it with sliced apples and a caramel sauce drizzled over top. This warm and delicious breakfast or dessert option is perfect for feeding a large group. Apple bread pudding is known as a rich and comforting dessert but can also be used as a sweet breakfast or a brunch recipe! Impress your friends and family with this delicious apple bread pudding recipe!
This apple bread pudding is versatile, lending itself to both morning and night, serving at the brunch table and at the dessert table. Throw some raisins or dried cranberries in there and it has more of a morning flair, ready to take on the day, almost a ‘French toast casserole’. Serve the caramel apple bread pudding with a scoop of vanilla ice cream and you have dessert fit for a king!
What is Bread Pudding?
Traditional bread pudding is just bread that is soaked in custard and then baked. This is an easy recipe that is simple to put together. You do need to be careful not to have it too dry or too soggy when making it. The consistency you are looking for is moist, yet spongy, kind of like a good French Toast.
Easy Apple Bread Pudding Ingredients
Apple bread pudding is filled with all the pantry staples you have in your home! It is simple to combine and create a delicious dessert. The ingredient combination mixed together creates a custardy-flavored pudding. This old-fashioned bread pudding is a classic favorite that kids to adults love!
- Bread – A classic bread pudding recipe would recommend stale bread. The thicker and more stale the bread the better. With this recipe, we are using a softer type of bread and it is not stale. These croissants are soft and fresh from the bakery.
- Milk – You can either use milk or a cream for the custard mixture. It will thicken and make it a creamy texture.
- Sugar – Granulated sugar adds in sweetness and while baking it will caramelize on the outside giving the bread pudding a crisp and delicious sugary texture throughout the baked bread pudding.
- Eggs – The egg mixture will help bind the custard pudding together.
- Vanilla – A splash of vanilla adds a hint of flavor that is common in dessert recipes.
- Cinnamon – This is a pantry staple that is a warm and comforting seasoning in most desserts. For a more fall dessert, add in nutmeg to go along with the cinnamon.
- Apples – This is a key ingredient in the bread pudding recipe! Thinly slice the apples and add them to the pan overtop the bread.
Homemade Caramel Sauce
This caramel sauce is like liquid gold! Delicious, smooth, creamy, sweet liquid gold. It is a modified version of our Mom’s Christmas caramels and it is amazing. I could bottle this stuff up and slurp it with a straw. Add pecans to the caramel sauce for a little crunch too! Add this over the baked dessert for a decadent apple caramel bread pudding!
- Whipping cream – A creamy velvety texture that is smooth and beautiful when combining the ingredients together. This is a high-fat thick liquid and gives a creamy texture.
- Sugar – Added in for sweetness!
- Light corn syrup – Thickens and helps prevent the caramel sauce from crystallizing. It gives the sauce a smooth texture with a glossy appearance.
- Butter – Gives the caramel sauce a smooth, silky, ribbon appearance that is so pretty when being poured on top. The butter will melt leaving it a creamy texture.
- Whipped cream – This is a light and fluffy cream that is thick and has substance to it. It will melt in the sauce liquid giving a sweet and creamy texture.
How To Make Homemade Apple Bread Pudding
Making apple bread pudding is a simple recipe that can be made ahead of time or an hour before your guests arrive! Apple bread pudding with caramel sauce comes together in minutes and bakes in less than an hour. This comforting dessert is the perfect ending to any night!
- Prepare bread – Tear or cut bread into small, bite-sized pieces and place in a large bowl.
- Combine – Whisk together milk, sugar, eggs, and vanilla to make a custard. Combine with the bread and then add to a 9×13 baking dish.
- Soak – You can bake immediately, but personally, I like soaking the bread overnight.
- Bake – Place in the oven and bake for about an hour or until set. Serve with caramel sauce and whipped cream.
The Best Type of Bread for Bread Pudding
There is a lot of debate on which type of bread is best for bread pudding. Croissants are my favorite to use but you can use any number of breads with great results. You just want bread that will absorb the custard well. Dry, dense breads or crumbly breads won’t work well.
- Croissants – These are a rich buttery pastry that adds even more sweetness. Croissants are a softer type of bread that will soak in and absorb the custard mixture.
- Brioche bread – This is another VERY popular choice! It is thicker than croissants and more dense but has the same buttery flavoring. It is a great option if you do not have croissants.
- French bread – It has a light and airy texture. The custard soaks right into the bread softening it up. It is not as sweet but it is easy to find and has an affordable cost to it.
- Cinnamon rolls – Leftover cinnamon rolls are a great way to boost the sweetness! This would make this apple bread pudding a dessert for sure!
- Challah – An eggy and sweet bread with the most flavor. Challah bread has a soft texture that is easy to break apart for this bread pudding recipe.
Tips for Perfect Apple Bread Pudding Recipe
These tips are helpful and create the best apple bread pudding recipe! With a few quick and easy tips this bread pudding will be the perfect dessert.
- Stale bread – This can go yes or no. For this recipe we are not using stale croissants but other recipes are saying it is a great way to have the custard soak into the bread.
- Apple type – The apples are the main event! Choosing the perfect apple texture and flavor is a MUST. Make sure to slice the apples to the same thickness to help them bake properly in the bread pudding.
- Soaking the bread – Let the bread soak into the custard before baking it. Place the apple bread pudding casserole dish into the refrigerator to allow the liquid to soak into the croissants.
- Overbaking – Try not to overbake the bread pudding with apples. It will become very dry and stale.
- Garnish – Top the apple bread pudding with a dollop of whipping cream, or scoop of ice cream, or sprinkle powdered sugar overtop for extra sweetness.
Frequently Asked Questions
Yes! We always love to try different variations. Some great fruits to try in a bread pudding are sliced plums, sliced peaches, and sliced apricots. Their soft texture goes really well with the soft texture of the bread pudding.
To reheat apple bread pudding, put the serving you would like in the microwave for 45-60 seconds until heated through.
We use milk, heavy cream, eggs, sugar, and vanilla extract. It makes a delicious sauce to drizzle over the bread mixture, creating the bread pudding.
I love to let the bread cubes soak in the custard mixture for a good 15 to 20 minutes. This allows the bread to absorb the liquid, ensuring a creamy texture. Make sure to bake until the center is cooked through.
Storing and Making Ahead
Like many delicious desserts, bread pudding still tastes incredible the next day! Store the apple bread pudding properly to ensure freshness every time you reheat it!
- Refrigerate – After you have enjoyed the first time around after baking, cover the remaining dessert tightly and put it in the refrigerator until you are ready to serve it again.
- Reheat – To reheat, just pop each serving in the microwave for 45-60 seconds and enjoy.
Read More: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)
More Traditional Dessert Recipes
Desserts are the fun part of any meal! Having a sweet, savory, creamy, or decadent dessert brings everyone together to enjoy some happy and sweet. It is the perfect combination! These dessert recipes are always a favorite and so delicious every time!
How to Make Apple Bread Pudding
Apple Bread Pudding
Video
Ingredients
Bread Pudding
- 6 eggs
- 3 cups milk
- 3 cups heavy whipping cream
- 1 cup sugar
- 2 tablespoons vanilla extract
- 1 tablespoon cinnamon
- 12 croissants (regular size)
- 2 Granny Smith apples, sliced very thinly (about 2 cups)
Caramel Sauce
- 1 ½ cups heavy whipping cream, divided
- 1 cup sugar
- 1 cup light corn syrup
- ½ cup unsalted butter
Instructions
Bread Pudding
- Butter a 9×13-inch baking dish. Set aside.
- Whisk eggs in a large bowl. Add milk, cream, sugar, vanilla, and cinnamon. Whisk together until frothy.
- Tear croissants into bite-size pieces (about 1-inch cubes). Add to liquid mixture and stir gently until croissant pieces are soaked. Add sliced apples and stir to combine.
- Pour mixture into prepared dish and allow to soak overnight.
- When ready to bake, heat oven to 350 degrees F. Tightly cover the pan with foil and bake for 1 hour. Test for doneness by removing foil and inserting a knife in the center of the pudding. If the knife does not come out clean, re-cover and bake for additional 5-minute increments until the center shows no liquid custard.
- Remove from oven and allow to set for 10 minutes.
- Drizzle warm sauce over bread pudding. Top with whipped cream and serve.
Caramel Sauce
- While the bread pudding is baking, prepare the caramel sauce. Combine ½ cup heavy cream, sugar, corn syrup, and butter in a heavy medium-sized saucepan over medium-high heat. Bring to a boil. Boil for 6-10 minutes, stirring constantly, until it turns a light caramel color. Keep an eye on it; it will foam up near the end, and you may need to reduce the heat.
- Remove from heat and add the remaining 1 cup of cream. It is okay if the caramel clumps up a little as you pour the cream in. Keep stirring and it will smooth out. Keep warm until ready to serve.
Notes
Nutrition Information
Adapted from BYU Magazine’s Chef John McDonald. You can find the original recipe here.
Epi’s is the BEST!!!!! I was hoping to take my mom there for her birthday for their bread pudding, sadly it won’t happen this year. So I thought I’d make one for her. The picture even LOOKS like their AMAZING dessert. Thank you for sharing.
it looks real good i will try it i love bread pudding.
That caramel sauce has my mouth watering! It really takes this bread pudding to the next level.
Using croissants for this bread pudding really makes it that much more delicious, such a delicious dessert!
I love any kind of apple dessert and this bread pudding looks amazing. Such a great twist on a classic bread pudding.
I can’t wait to try this. Can I add pecans or walnuts to this? If so do I need to prep them a certain way?
Thanks
Patricia
That sounds delicious! You could toast them, but I think they’d be fine just added plain!
Now this is my kind of pudding. Perfect for this time of year too!
Yummy! This looks so delicious and tasty! I can’t wait to give this a try! My family is going to love this recipe!
I could not find the original recipe in the BYU magazine. However your recipe looks delicious.
Do you use white sugar or brown sugar to make the caramel sauce?
The caramel sauce is made with white sugar – follow the instructions carefully so it doesn’t burn. The sugar turns to a caramel brown color. Thank you for asking!
I’m planning on making this recipe tomorrow but I have a couple of questions on the ingredients. The 12 croissants that are used in this recipe, are these mini-croissants or regular size croissants that are used for sandwiches? This recipe also calls for cream. There are different types of cream: Heavy Whipping Cream, Regular Whipping Cream and coffee cream. I doubt it is coffee cream so what type of cream did you mean for this recipe? Would very much appreciate hearing from you ASAP since I’m making this recipe tomorrow for a Christmas dinner party. Thanks!!!
Hi Terri, I used regular sized croissants for the bread pudding, and I used regular whipping cream. I will change it on my recipe so it is more clear. Thanks!
If you substitute a different bread, how much by weight or cups do you use?
We haven’t made it with another bread, so I am not sure! Sorry! Let us know how it goes if you try it!
I enjoy the older recipes from England and Quebec where we grew up. Hubby had come from a large family of 19 so meat pies and pigs feet with browned flour are 2 I remember with home made sausages and bread pudding with raisins. My English ancestors were better off financially and had orange mango salad and a few others one with marsh mellows and I think pineapple but I cant remember the recipe. If you can help I would appreciate to give to my Grand daughter to hopefully carry on. Our 1st Christmas together when we popped the poppers and wore the hats and read the jokes and saw small toys in them my Dutch daughter in law thinks we are all nuts…Merry Christmas
Hi Maureen– Thank you so much for your comment. The recipe sounds delicious.. I wish we had a similar one that we could share with you! Does the recipe have whipped cream, do you remember?