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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!
My Favorite Dessert Ever (Really!)
Growing up I never thought I would be a bread pudding person. It was one of those desserts I would skip right over on a menu without a second thought. It wasn’t until I went to a restaurant here in Idaho that I finally saw the light. I heard the bread pudding was the dessert to get so I hesitantly went for it… and I am so glad I did. It was the most decadent, dreamy dessert and I found myself craving it every day. My best friend would even bring it to me each year on my birthday, I loved it that much. It is quite possibly my favorite dessert ever (and being a food blogger I have tried just about everything so that is saying something)! Finally I decided I needed to come up with my own copycat recipe (so I could have it whenever I wanted) and it is spot on.
If you’re searching for the ultimate bread pudding, this is it. The apples and caramel create a flavor combination you didn’t know you were missing. And once you try it, no other bread pudding will compare. Try it with a dollop of our Homemade Whipped Cream or even a scoop of Homemade Vanilla Ice Cream on the side. I’m so excited for you to try this recipe!
🩷 Erica
Key Ingredients
- Bread – Stale bread is ideal for bread pudding because its drier texture soaks up the custard more evenly, giving you a rich pudding without turning soggy. As far as the type of bread? I will go into that in more detail below.
- Custard Mixture – For the custard mixture I use a simple combination of milk, sugar, eggs, whipping cream, vanilla, and a little cinnamon.
- Apples – I always go for Granny Smith apples for this recipe. They are crisp, tart, and pair perfectly with the caramel sauce.
- Caramel Sauce – I will get into the caramel sauce more below, but this easy sauce only takes 4 ingredients: whipping cream, butter, sugar, and corn syrup.
The Best Type of Bread for Bread Pudding
When it comes to bread pudding, the best bread is one that soaks up custard without falling apart. Croissants are my favorite for their buttery sweetness, but brioche is another rich option if you don’t have croissants. French bread is lighter, more affordable, and absorbs custard nicely, while challah adds an eggy sweetness and soft texture. Sometimes when I have leftover cinnamon rolls (which doesn’t happen often but it does happen every once in a while), I will use them in this bread pudding and it is amazing!
How To Make Homemade Apple Bread Pudding
- Butter a 9×13-inch baking dish. In a large bowl, whisk eggs, milk, cream, sugar, vanilla, and cinnamon until frothy.
- Cut or tear croissants into 1-inch cubes and place them in a large bowl. Pour the custard mixture over the croissants and gently stir until all pieces are soaked.
- Stir in diced apples, transfer the mixture to the prepared dish, cover, and refrigerate at least 1 hour (it’s best when it’s soaked overnight).
- Cover with foil and bake for 30 minutes. Remove foil and bake another 45 minutes. If needed, bake in 5-minute increments. Let rest 10 minutes.
- While pudding bakes, make caramel sauce by boiling ½ cup cream, sugar, corn syrup, and butter until golden, then stir in the remaining cream.
- Slice bread pudding, drizzle with warm caramel sauce, and top with whipped cream.
Homemade Caramel Sauce
Similar to our Salted Caramel Sauce (also highly recommended with this recipe), this caramel sauce is like liquid gold! Delicious, smooth, creamy, sweet liquid gold. It is basically our Mom’s Christmas caramel recipe but in sauce form and it is amazing!
Storing and Reheating
Bread pudding tastes just as good the next day (maybe even better)! To keep it fresh, cover the leftover apple bread pudding tightly and store it in the fridge until you’re ready for another slice. When it’s time to enjoy it again, just pop a serving in the microwave for 45-60 seconds, and it’s warm and ready to go.
Frequently Asked Questions
To reheat apple bread pudding, put the serving you would like in the microwave for 45-60 seconds until heated through.
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.
More Apple Desserts
I’d love to know what you think of this Apple Bread Pudding! Did you try it with croissants, brioche, or another bread? Leave a comment below and tell us how it turned out! And don’t forget to rate the recipe so others can find it too! 🍏
Read More: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)
Apple Bread Pudding
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 peeled, sliced and diced 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 by hand or stand mixer.
- Tear croissants into bite-size pieces (about 1-inch cubes) and place in a large bowl.
- Pour liquid mixture over croissants and stir gently until pieces are soaked. Add diced apples and stir to combine.
- Add diced apples and stir to combine.
- Pour mixture into prepared dish, cover and allow to soak at least 1 hour but it's best overnight.
- Tightly cover the pan with foil and bake 30 minutes Remove foil and continue to bake an additional 45 minutes. 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.
- Slice and 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.
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!
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?