Spiced Apple Bread Pudding
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Custardy layers of challah and cinnamon-spiced apples soaked in an egg and half & half mix, baked until golden. Topped with a homemade caramel sauce made from browned sugars and butter. Chill for at least 4 hours to let flavors meld, then bake until bubbly and golden. Serve with warm caramel drizzles. Mix of soft bread textures and gooey caramel with cinnamon warmth. Adjust sugar for sweetness, swap challah for brioche or day-old sandwich bread. Use coconut cream or almond milk if dairy-free. Watch browning, cover early to avoid scorching. Caramel sauce demands care; temperature matters. Recipes tweaked for timing and flavors for best sensory cues and kitchen sanity.
Prep:
20 min
Cook:
Total:
Servings:
12 servings
#dessert
#bread pudding
#apple recipes
#fall recipes
#comfort food
#baking
Cold mornings, damp autumn air. I’m craving something that hits deep nostalgia but with a little kick. This layered pudding of challah bread and spiced apples soaked in rich egg custard is a game changer. Butter drizzled on top forms a crust that’s just enough to make you stop mid-bite. The caramel sauce, thick and glossy, is where all the quiet magic hides; it’s sticky, sweet with that perfect bitterness only caramel can pull off. Takes a while to prep and chill, yes, but patience pays off with bite after tender bite soaked in custard and spice. Went with challah this time, but past runs with brioche or sandwich bread were good too. Play around. I’ve adjusted sugar and spice levels over years. You’ll learn when to pull it out by the smell and golden edges forming. Caramel—watch for the color change, don’t let it burn—instant ruin otherwise.
Ingredients
- 6 cups cubed challah bread (about 1.5-inch pieces) — substitute brioche or day-old white bread
- 3 large tart apples, peeled and diced — try Granny Smith or Honeycrisp for tartness
- 6 large eggs, whisked thoroughly
- 2 1/4 cups half & half — can swap with coconut cream for dairy-free
- 1/2 cup light brown sugar (packed)
- 2 tbsp unsalted butter, melted plus 6 tbsp for greasing and drizzling
- 1 1/2 tsp apple pie spice blend (cinnamon, nutmeg, clove) — homemade mix recommended for freshness
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- For caramel sauce:
- 4 tbsp unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/2 cup half & half
- 1 tsp vanilla extract
- pinch salt
About the ingredients
Always use day-old challah or brioche; too fresh, and it’s gummy instead of spongey. Apples need a firm texture so they keep shape; Granny Smith is tart while Honeycrisp adds natural sweetness. Apple pie spice can be homemade—mix cinnamon, nutmeg, and cloves freshly ground for stronger aroma. Salt is crucial, even if subtle; it balances sweetness in custard and caramel. Butter quality matters; unsalted is best so you control salt levels. Half & half gives creamy richness; for dairy-free, try coconut cream but expect subtle flavor changes. Brown sugar adds moisture and deep molasses undertones. Caramel sauce requires close attention; sugar burns fast at that stage. Keep sugar ratios close but feel free to swap light for dark brown for a richer molasses note. Vanilla is not optional—adds warmth and depth.
Method
- Grease a 9x13 baking dish with about 2 1/2 tablespoons of melted butter. Use a pastry brush to coat sides and bottom evenly; helps avoid sticking and ensures browning.
- In a large bowl, vigorously whisk the eggs until no streaks remain. Add half & half, brown sugar, vanilla, apple pie spice, and salt. Combine thoroughly for a smooth custard base that soaks evenly.
- Spread half the cubed challah over the bottom of the dish in an even layer. Don’t overcrowd; give bread pieces room to absorb custard.
- Distribute half the diced apples evenly over the bread. Apples release moisture; layering helps even cooking.
- Add remaining cubed challah on top, then scatter the rest of the apples over.
- Slowly pour custard over the layered bread and apples. Use a large spoon’s back to press down any dry cubes, making sure every piece is soaking.
- Melt 4 tablespoons butter, drizzle evenly on top of the pudding. Fat on the surface creates a golden crust.
- Cover tightly with foil and refrigerate for at least 4 hours or overnight. This rest time lets bread absorb custard fully, developing rich flavor; skip and risk dry or underdone center.
- Preheat oven to 350°F. Remove pudding dish from fridge, let sit 20 minutes at room temp before baking, especially important for glass dishes to avoid breakage and promote even cooking.
- Place foil-covered pudding in oven; bake 45-50 minutes until edges are bubbly and set but slight jiggle in center remains.
- Remove foil, bake uncovered additional 25-30 minutes or until surface turns light golden brown and a knife inserted in center comes out clean with moist crumbs, not wet custard.
- While baking finishes, prepare caramel sauce: melt butter in a saucepan over medium heat. Add granulated and brown sugars. Stir constantly, cook 5-7 minutes until bubbling and temperature hits 215°F to 220°F. Watch closely—too hot burns sugars fast.
- Remove from heat; slowly whisk in half & half, vanilla, and salt. Should be smooth, glossy. Use pot holders and caution; hot caramel can cause severe burns.
- Once pudding is out of oven and barely warm, drizzle most of caramel sauce evenly over top. Reserve about ½ cup for serving at table.
- Allow bread pudding to sit 10-15 minutes to absorb sauce, slice into squares. Serve warm with extra caramel, maybe whipped cream or toasted pecans if desired.
Cooking tips
Don’t skip the butter greasing—it prevents sticking and gives flavor crust. Whisk eggs thoroughly; uneven eggs mean clumpy custard. Layering apples between bread ensures consistent texture; apples release juice that flavors and moistens but can cause sogginess if clumped. Patience with soaking—chilling overnight means custard penetrates bread fully, no dry bites. When pouring custard, press bread gently to submerge dry cubes. Butter drizzled on top melts into the surface, sealing moisture and aiding golden crust. Remove foil halfway through baking to brown properly. The smell tells you a lot—caramelizing sugars, spiced apples, and custard hinting it’s near done. Knife test: clean but moist crumbs signal middle cooked through without drying. For caramel, use a candy thermometer; guesswork leads to burnt bitterness. Whisk in cream off-heat, slow and cautious with hot sugar mixtures. Serve warm; cold caramel thickens unattractively.
Chef's notes
- 💡 Use day-old challah or brioche. Fresh bread turns gummy; stale soaks custard better. Cut bread into 1.5-inch cubes to hold shape while soaking. Apples need firm varieties like Granny Smith or Honeycrisp; soft apples make mushy layers. Layer apples between bread evenly to avoid sogginess; juices distribute better this way. Whisk eggs thoroughly; uneven custard clumps. Press bread gently under custard to ensure full soak. Butter grease pans generously prevents sticking and encourages crust browning.
- 💡 Caramel needs focus. Brown and granulated sugars mix; watch heat carefully 215°F to 220°F target. Too hot burns sugars quickly; too cool, no caramelization flavors. Remove heat before adding half & half—reduce speed to avoid splatters. Whisk in vanilla and salt after cream is in, off heat, for smooth consistency. Sauce thickens as it cools; drizzle while warm for fluid top layer. Reserve some caramel for serving. Use candy thermometer, guessing leads to bitter burnt sauce fast.
- 💡 Chill pudding covered with foil minimum 4 hours, ideally overnight. Bread soaking changes texture dramatically; custard penetrates fully. Skip chill, baking times change; risk dry center or uneven cook. Allow dessert to sit 20 minutes room temp before baking—especially glass dishes to prevent cracking. Midway through bake, remove foil to let crust brown properly. Visual cues like bubbling edges and slight jiggle center dictate doneness more than timer.
- 💡 Apple pie spice blend best homemade. Use freshly ground cinnamon, nutmeg, and cloves for aroma punch. Pre-mix, store airtight. Salt balances sweetness; don’t skip. Butter quality matters—unsalted lets you control salt load. For dairy-free versions, swap half & half with coconut cream or almond milk, expect subtle flavor shifts and thinner custard. Brown sugar moisture lends soft crumb and deeper flavor. Butter drizzled last seals surface, forms golden crust instead of soggy top.
- 💡 During caramel prep, stir constantly; sugar burns fast once bubbling starts. If you see dark spots early, toss batch and start over—bitterness ruins balance. Use pot holders; hot caramel causes severe burns—handle safe. Serving ideas: drizzle caramel warm on sliced squares; add whipped cream or toasted pecans for texture contrast. Pudding sits 10-15 minutes post-bake to absorb sauce fully; slices hold better. Knife test ensures moist crumbs, no wet custard.
Common questions
Can I use other breads instead of challah?
Yes. Brioche works well too, day-old sandwich bread if nothing else. Fresh bread tends to get gummy. Size matters. Cubed about 1.5 inches so custard soaks but shape keeps. Dense white breads absorb slowly; brioche adds richness but watch sugar levels.
How to know when caramel is done?
Use candy thermometer 215°F to 220°F range. Watch bubbles steady and color amber, not dark. Too hot equals burnt bitter taste. Remove from heat before adding cream. Whisk fast to avoid clumps. Mistakes happen, but timing controls flavor.
What if pudding is dry in center?
Usually under-soaked bread or skipping chill. Bread needs hours soaking for custard to penetrate. Cover dish with foil in fridge minimum 4 hours. Also test bake by smell and look for bubbling edges. If dry, possible oven temperature off or custard mix too thin.
How to store leftovers?
Keep covered refrigerated up to 3-4 days. Reheat gently in oven for crust return, avoid microwave sogginess. Caramel thickens cold; add fresh drizzle when serving. Can freeze but texture changes; thaw overnight in fridge before warming.
