Caramel Apple Bread Pudding with Maple Custard Sauce

This is the kind of dessert that makes the house smell like cinnamon and warm sugar long before it hits the table. Buttery brioche soaks in a maple-spiced custard, chunks of tender apple melt into the bread, and a ribbon of homemade caramel runs through every bite. It’s decadent. It’s cozy. And it’s the kind of bake that makes you feel proud when it comes out of the oven.

Ingredients

Bread Pudding:

1 loaf brioche or challah bread (slightly stale works best), cut into 1-inch cubes

3 apples (Honeycrisp or similar), peeled, cored, and chopped

4 tablespoons unsalted butter

½ cup brown sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

5 large eggs

2 cups heavy cream

1 cup whole milk

½ cup pure maple syrup

2 teaspoons vanilla extract

Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

½ cup heavy cream

Pinch of salt

Directions

Caramelize the apples:

In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook until the apples are soft and syrupy, about 10 minutes. Set aside to cool slightly.

Make the custard:

In a large bowl, whisk together eggs, cream, milk, maple syrup, and vanilla until smooth and frothy.

Assemble the pudding:

Grease a 9x13 baking dish. Add the bread cubes and caramelized apples. Pour the custard over the top, gently pressing the bread down so it soaks up the liquid. Let it sit 20–30 minutes so the bread can absorb the custard.

Bake:

Preheat oven to 350°F (175°C). Bake for 45–50 minutes, until golden brown and set in the center but still a little soft.

Make the caramel sauce:

In a saucepan over medium heat, melt the sugar slowly until it turns a deep amber color. Whisk in butter until smooth, then carefully pour in cream. Stir until silky. Add a pinch of salt.

Serve:

Let the pudding rest 10 minutes before serving. Drizzle warm caramel sauce over the top.

Optional Upgrades

Add chopped toasted pecans for crunch.

Drizzle maple whipped cream or bourbon caramel for a deeper flavor.

Bake it in individual ramekins for a more elegant presentation.

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