Description
This classic Bread Pudding with Apples recipe combines toasted brioche bread cubes with tart Granny Smith apples, crunchy walnuts, and sweet dried cranberries, all soaked in a spiced custard and baked to golden perfection. Topped with a rich homemade caramel sauce, this comforting dessert is perfect for cozy gatherings and special occasions.
Ingredients
Scale
Bread and Add-Ins
- 1 16 ounce loaf brioche or challah bread
- 3 medium Granny Smith apples, peeled, chopped ¼-inch
- 2/3 cup chopped walnuts
- 2/3 cup dried cranberries
Custard
- 5 large eggs
- 1 egg yolk
- 1/2 cup applesauce (regular, not unsweetened)
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 3/4 cups milk
- 1 3/4 cups heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
Add Later
- 4 tablespoons Danish Creamery Butter, cubed
Caramel Sauce
- 12 tablespoons Danish Creamery Butter
- 3/4 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Toast Bread: Preheat the oven to 350 degrees F. Cut bread into 1-inch cubes and spread them evenly on a baking sheet. Toast the cubes for 10 minutes until dried out but not hard or crispy.
- Prepare Baking Dish and Custard: Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together all custard ingredients — eggs, egg yolk, applesauce, granulated sugar, brown sugar, milk, heavy cream, vanilla, cinnamon, nutmeg, ginger, cloves, cardamom, and salt. Set aside.
- Combine Bread and Add-Ins: In a large bowl, toss together toasted bread cubes, chopped apples, walnuts, and dried cranberries. Transfer this mixture into the prepared baking dish evenly.
- Soak Bread in Custard: Pour the custard over the bread mixture. Let it sit for a couple of minutes, then press down with your hands to completely submerge the bread in the custard. Let the casserole rest for 15 minutes, then evenly distribute the cubed butter on top.
- Bake Bread Pudding: Bake uncovered at 350 degrees F for 55 minutes or until the edges look set and a toothpick inserted into the center comes out with moist crumbs but no raw custard. Remove from oven and cool on a rack for 15 minutes.
- Make Caramel Sauce: In a small saucepan over medium-high heat, melt butter. Add brown sugar and heavy cream, whisking continuously until the sugar dissolves and the sauce is heated through. Remove from heat and stir in vanilla extract. The sauce can be made ahead and reheated with a splash of cream if thickened.
- Serve: Drizzle desired amount of warm caramel sauce over the bread pudding and serve warm.
Notes
- If omitting the caramel sauce, increase the total sugar to 1 cup by using ½ cup granulated sugar instead of ½ cup applesauce and brown sugar combined.
- To store leftovers, cover tightly and refrigerate for up to 4-5 days.
- For freezing, cool completely and wrap tightly with plastic wrap and foil. Freeze up to three months. Thaw overnight in the refrigerator before reheating.
- Reheat in microwave for 30 seconds plus additional 10 second intervals as needed or in an oven at 325 degrees F covered with foil for 10-20 minutes until warmed through.
- For best texture, prepare components ahead but keep bread mixture and custard separate until ready to bake.
- Caramel sauce can be made days ahead and stored in the refrigerator in an airtight container. Reheat gently adding cream if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 140 mg
