This Caramelized Apple Bread Pudding is the perfect warm dessert for fall and winter! Made with granny smith apples, pecans, and brioche, this old-fashioned bread pudding recipe is so flavorful and cozy! Top it with a scoop of vanilla ice cream and you have the ultimate sweet treat.
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Why you'll love this recipe
- This bread pudding is so cozy for fall and winter! Made with warm spices, caramelized apples, and chopped pecans, this is one of the most comforting fall desserts!
- Old fashioned bread pudding is so easy to prep in advance making it perfect to serve at a dinner party or for the holidays!
- This is a showstopper dessert that everyone will be raving about! Serve it with a scoop of vanilla ice cream (and caramel sauce if you'd like!) to take it over the top!
Key Ingredients & Substitutions
- Granny Smith Apples: Any apples will work but I love the tartness of granny smith. I prefer the texture of peeled apples in this recipe, but you can leave the skin on, if you'd like.
- Pecans: The pecans add a delicious crunch and nutty flavor. I purchase unsalted rFeel free to leave these out if you'd like!
- Eggs: Eggs are a key ingredient in the custard part. I always purchase pasture-raised eggs.
- Brioche bread: The sweetness and softness of brioche make it a great pick for bread pudding! Make sure your bread is stale before working with it-- this will help it absorb the custard beautifully!
- Pumpkin Spice Blend or Cinnamon: I recommend using pumpkin spice if you have it on hand as it adds a depth of flavor. Ground cinnamon works great if not!
- Half and half: You can use whole milk or heavy cream if you prefer.
- Maple syrup: For added sweetness!
- Brown sugar: The brown sugar caramelizes the apples and pecans while they cook on the stovetop.
Step by step
Melt the butter in a medium saucepan and add the apples, pecans, and brown sugar. Cook until soft but not mushy (poking them with a fork is helpful to test!).
Meanwhile, make the custard by whisking together the eggs, half and half, sugar, maple syrup, and spices.
Layer the stale brioche bread with the caramelized apples and pecans before pouring the spiced custard on top. Let the bread pudding rest for 30 minutes.
Bake uncovered at 350 degrees until golden brown and the center is set (poking a knife in the center is helpful for testing).
Prep ahead tips
Bread pudding is one of my favorite dessert recipes to prep in advance when serving company! This caramelized apple bread pudding would be perfect to serve at Thanksgiving, the holidays, or year-round.
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Unbaked bread pudding can be made several hours in advance and then stored covered in the refrigerator. Bake it off an hour before you are ready for dessert.
Alternatively, the bread pudding can be made completely several days in advance. Once cooled, store it tightly covered in the refrigerator for up to 5 days. You can reheat it in a 350-degree oven for 20 minutes, or until warmed through.
Top tips for bread pudding
Bread pudding is one of my favorite go-to desserts to make when hosting! I've made it many times with different mix-ins, like my chocolate and cherry bread pudding and strawberry bread pudding. Here are my top tips:
- Stale bread works best for bread pudding! Leave the brioche out on the counter the night before to make it stale. Alternatively, bake it in a 350-degree oven for 7-10 minutes, or until slightly hardened on the outside.
- Let the bread pudding rest before baking it. The stale brioche will soak up the yummy and flavorful custard.
- To know when the bread pudding is done, insert a knife or toothpick in the center. If the custard is still liquid, let it bake for a few more minutes.
Serving suggestions
This apple bread pudding recipe is delicious as is! That said, to take this dessert to the next level, I recommend serving it warm with a scoop of vanilla ice cream on top. Whipped cream would also be delicious!
And if you have an extra sweet tooth, turn this into caramel apple bread pudding by drizzling warm caramel sauce on top!
More dessert recipes you'll love
FAQ
Brioche bread is a great option for bread pudding because it is slightly sweet and is soft. It absorbs the custard mixture well and makes for a soft and perfectly sweet bread pudding.
You can leave the bread uncovered on the counter overnight or bake the bread. If you choose to bake it, bake it for 7-10 minutes in a 350-degree oven, or until slightly hardened.
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📖 Recipe
Caramelized Apple Bread Pudding
Ingredients
- 3 Tbsp. unsalted butter divided, room temperature
- 2 granny smith apples peeled and diced
- ½ cup pecans roughly chopped
- 2 Tbsp. brown sugar
- 1 lb. stale brioche loaf cut into 1 inch cubes, see notes
- 5 eggs
- 3 cups half and half
- ¼ cup sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1 tsp. Pumpkin spice blend or ground cinnamon
- ¼ tsp. Kosher salt
Instructions
- Melt 2 tablespoon butter in a medium skillet on medium heat. Add in the apples, pecans, and brown sugar and cook stirring occasionally, until the apples are soft when pierced with a fork but not mushy, about 7-10 minutes. Take off the heat and set aside.
- Use 1 tablespoon butter to butter the inside of a 9x13 inch baking dish. Add half the brioche to the baking dish in an even layer. Sprinkle evenly with half the apples and pecans. Repeat with the remaining half of the bread, apples, and pecans. Set aside.
- In a large mixing bowl, whisk together the eggs, half and half, sugar, maple syrup, vanilla, pumpkin spice blend or cinnamon, and salt until well incorporated. Pour the mixture evenly over the bread and apples.
- Allow the unbaked bread pudding to rest at room temperature for 30 minutes (put it in the fridge if your kitchen is especially hot or sunny). Meanwhile, preheat the oven to 350F.
- Bake for 45-60 minutes, or until a knife comes out clean when inserted into the middle. Allow the bread pudding to cool for 5-10 minutes before serving. Serve with ice cream or whipped cream, if desired.
Notes
- To make your brioche stale, cut it the night before and leave it uncovered on the counter. Alternatively, spread fresh cubed brioche on two sheet pans and bake at 350F for 7-10 minutes, or until slightly hard on the outside.
- The unbaked bread pudding can rest at room temperature. If your kitchen is hot or sunny, rest the bread pudding in the refrigerator.
- For caramel apple bread pudding, serve it with a drizzle of caramel sauce on top.
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