Spiced Apple Brioche Bread Pudding With Caramel Sauce

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes (plus 20–30 minutes soaking)
• Cook Time: 45–50 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 10 cups brioche, cut in 1-inch cubes (about 1 large 14–16 oz loaf)
• 3 medium firm apples, peeled and diced (about 3 cups)
• 3 tbsp unsalted butter (for apples) + extra for greasing
• 1/3 cup light or dark brown sugar
• 3/4 cup raisins
• 2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/2 tsp salt
• 4 large eggs + 2 large egg yolks
• 2 1/2 cups whole milk
• 1 cup heavy cream (plus 1/2 cup for caramel)
• 1 3/4 cups granulated sugar (3/4 cup for custard, 1 cup for caramel)
• 2 1/2 tsp vanilla extract (2 tsp for custard, 1/2 tsp for caramel)
• 4 tbsp unsalted butter for caramel
• 1/4 cup water, pinch of salt

Do This

• 1. Butter a 9×13-inch baking dish; cube brioche and let it dry slightly. Soak raisins in hot water if very dry, then drain.
• 2. Sauté apples in 3 tbsp butter with brown sugar, cinnamon, nutmeg, allspice, and salt until just tender; stir in raisins.
• 3. Whisk eggs, yolks, granulated sugar, milk, cream, and vanilla to make a smooth custard.
• 4. Spread brioche in dish, scatter apples and raisins over, then pour custard evenly on top. Gently press bread down to soak. Rest 20–30 minutes.
• 5. Bake at 350°F (175°C) for 40–50 minutes until puffed, golden, and just set in the center. Cool 10 minutes.
• 6. For caramel, cook sugar and water to deep amber, whisk in butter, warm cream, vanilla, and salt. Serve bread pudding warm with plenty of caramel sauce.

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Why You’ll Love This Recipe

• Soft, custardy brioche with golden, crisp edges gives the perfect bread pudding texture.
• Spiced sautéed apples and juicy raisins add cozy fall flavor in every bite.
• A simple homemade caramel sauce makes it taste like something from a restaurant, with basic pantry ingredients.
• Great for using up day-old bread and ideal for make-ahead holiday brunches or comforting desserts.

Grocery List

• Produce: 3 medium firm apples (such as Granny Smith, Honeycrisp, or Braeburn)
• Dairy: Whole milk, heavy cream, unsalted butter, large eggs
• Pantry: Brioche loaf, granulated sugar, light or dark brown sugar, raisins, vanilla extract, ground cinnamon, ground nutmeg, ground allspice, fine sea salt, water

Full Ingredients

For the Bread Pudding

• Butter, for greasing the baking dish
• 10 cups brioche bread, cut into 1-inch cubes (about 1 large 14–16 oz loaf; slightly stale is best)

For the Spiced Apples and Raisins

• 3 medium firm apples (about 3 cups diced), peeled, cored, and cut into 1/2-inch cubes
• 3 tbsp unsalted butter
• 1/3 cup packed light or dark brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice (or extra cinnamon if you prefer)
• 1/2 tsp fine sea salt
• 3/4 cup raisins (regular or golden)

For the Cinnamon-Vanilla Custard

• 4 large eggs
• 2 large egg yolks
• 3/4 cup granulated sugar
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• Optional: 1–2 tbsp dark rum or bourbon for extra flavor

For the Warm Caramel Sauce

• 1 cup granulated sugar
• 1/4 cup water
• 4 tbsp unsalted butter, cut into small pieces, at room temperature
• 1/2 cup heavy cream, warmed (microwave 20–30 seconds)
• 1/2 tsp pure vanilla extract
• Pinch of fine sea salt (or more to taste, for salted caramel)

For Serving (Optional but Delicious)

• Extra ground cinnamon for dusting
• Whipped cream or vanilla ice cream
• Thin apple slices or chopped toasted nuts for garnish

Step-by-Step Instructions

Step 1: Prep the Pan and Bread

Butter a 9×13-inch (23×33 cm) baking dish generously, making sure to get into the corners so the custard does not stick.

Cut the brioche into 1-inch cubes if you have not already. If the bread is very fresh and soft, spread the cubes on a baking sheet and leave them out for 30–60 minutes, or place in a 300°F (150°C) oven for 8–10 minutes to dry slightly, without browning. Drier bread soaks up the custard better and gives you a creamier center with nicely defined cubes on top.

Once ready, spread the brioche cubes evenly in the prepared baking dish and set aside.

Step 2: Cook the Spiced Apples and Raisins

In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add the diced apples and cook for 3–4 minutes, stirring occasionally, until they begin to soften around the edges.

Sprinkle in the brown sugar, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, and 1/2 tsp salt. Stir well to coat the apples. Continue to cook for another 3–4 minutes, until the apples are just tender but not mushy and the juices are syrupy.

Stir in the raisins and cook for 1 more minute, just to warm and plump them slightly. Remove the pan from the heat and let the mixture cool for 5–10 minutes so it does not scramble the custard later.

Step 3: Make the Cinnamon-Vanilla Custard

In a large mixing bowl, whisk together the 4 eggs and 2 egg yolks until they are smooth and lightly foamy. Add the 3/4 cup granulated sugar and whisk until the mixture is slightly thickened and pale.

Pour in the whole milk, heavy cream, vanilla, 1 tsp cinnamon, and 1/4 tsp salt (plus the rum or bourbon, if using). Whisk until everything is fully combined and the custard is smooth. You should not see streaks of egg.

Step 4: Assemble the Bread Pudding

Evenly spoon the warm (not piping hot) apple and raisin mixture over the brioche cubes in the baking dish, spreading it so there are bits of apple throughout.

Slowly pour the custard all over the bread and apples, moving back and forth to cover the entire surface. Use the back of a spoon or a clean hand to gently press the bread down into the custard so that the cubes soak it up. Some pieces will float back up; that is fine and will form the golden top.

Step 5: Soak and Preheat the Oven

Let the assembled bread pudding sit at room temperature for 20–30 minutes. This soaking time allows the custard to penetrate the bread so the inside turns rich and custardy instead of dry.

While it soaks, preheat your oven to 350°F (175°C) with a rack in the center position.

Step 6: Bake Until Puffed and Golden

When the oven is hot, place the baking dish on the center rack. Bake for 40–50 minutes, rotating the dish halfway through if your oven browns unevenly.

The bread pudding is done when the top is puffed and deep golden brown, and the center is just set but still has a slight jiggle. If you insert a knife into the center, it should come out with thick, custardy streaks but not look like raw liquid. An instant-read thermometer inserted in the center should read about 170–175°F (77–80°C).

Remove from the oven and let it cool for at least 10 minutes. It will deflate slightly as it cools; this is normal.

Step 7: Make the Warm Caramel Sauce and Serve

While the bread pudding bakes (or during its resting time), prepare the caramel sauce. In a medium, light-colored saucepan, combine 1 cup granulated sugar and 1/4 cup water. Stir gently just to moisten the sugar, then stop stirring.

Place over medium heat and cook, without stirring, until the sugar turns a deep amber color, 8–12 minutes. You can carefully swirl the pan occasionally to help it color evenly. Watch closely near the end; caramel goes from perfect to burnt quickly.

As soon as it reaches a deep amber, remove the pan from the heat. Carefully add the 4 tbsp butter, whisking constantly (it will bubble vigorously). Slowly stream in the warm 1/2 cup cream, whisking until smooth. Stir in the vanilla and a pinch of salt. If any hardened bits remain, return to low heat and whisk until smooth.

To serve, cut or scoop warm bread pudding into bowls or onto plates. Generously drizzle with warm caramel sauce and, if desired, top with whipped cream or a scoop of vanilla ice cream. Dust lightly with cinnamon or garnish with a few apple slices or toasted nuts.

Pro Tips

• Dry bread is key: Slightly stale or lightly dried brioche soaks up custard better than very fresh bread, giving a creamier interior.
• Do not overcook the apples: Cook until just tender so they keep their shape during baking instead of turning mushy.
• Soak time matters: Allowing at least 20 minutes for the bread to absorb the custard before baking greatly improves the texture.
• Watch the caramel closely: Use a light-colored pan so you can see the color change and pull it from the heat as soon as it turns deep amber.
• Serve warm: Bread pudding and caramel sauce are at their best when warm; rewarm gently if you are serving later.

Variations

• Boozy bread pudding: Add 2–3 tbsp dark rum, bourbon, or brandy to the custard, and 1 tbsp to the finished caramel sauce for a grown-up twist.
• Apple-pecan crunch: Sprinkle 1/2–3/4 cup chopped toasted pecans or walnuts over the top before baking for a nutty, crunchy layer.
• Cranberry-apple version: Replace half of the raisins with dried cranberries for a tart contrast to the sweet caramel.

Storage & Make-Ahead

Once cooled, cover the bread pudding tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave for 30–60 seconds, or warm the entire dish in a 300°F (150°C) oven, covered with foil, for 20–25 minutes until heated through.

The caramel sauce can be made up to 1 week ahead and stored in a glass jar in the refrigerator. Rewarm gently in the microwave or over low heat, stirring frequently, until pourable.

To assemble ahead, you can build the entire unbaked bread pudding (through Step 4), cover, and refrigerate for up to 12 hours. Let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed. This makes it perfect for holiday mornings or dinner parties.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe, including a moderate amount of caramel sauce): about 480 calories; 23 g fat; 13 g saturated fat; 60 g carbohydrates; 3 g fiber; 40 g sugars; 9 g protein; 260 mg sodium. Actual values will vary based on the exact brands and portion sizes used.