Apple Bread Pudding

By on October 7, 2022

Bread Ingredients

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 Ingredients

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 tsp EACH ground nutmeg, ground ginger


Caramel Sauce Ingredients

12 tablespoons Danish Creamery Butter

3/4 cup packed brown sugar

1/2 cup heavy cream

1 teaspoon vanilla extract



  1. Preheat oven to 350 degrees F. Cut bread into 1-inch cubes. Spread cubes into an even layer on a baking sheet and toast for 7-10 minutes or until dried out but not hard/crispy. 
  2. Meanwhile, lightly grease a 9×13 baking dish. Whisk all off the custard ingredients together in a medium bowl; set aside.
  3. Add the bread, apples, walnuts and dried cranberries to a separate large bowl and toss to combine then pour into the prepared baking dish. Pour the custard over top and let it sit for a couple minutes, then press down on the bread to totally submerge it (I just use my hands). Let the casserole rest for 15 minutes, then top evenly with cubed butter.
  4. Bake uncovered at 350 degrees F for 45-55 minutes or until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs but without any raw/wet custard. Cool on a baking rack for 10-15 minutes before serving. Meanwhile, make the caramel sauce:
  5. Caramel Sauce: Melt butter over medium-high heat in a small saucepan. Add brown sugar and heavy cream, whisking until sugar dissolves and sauce is heated through. Remove from heat and stir in vanilla. You can make the caramel ahead and reheat when ready to serve but you might need to add a little extra heavy cream as sauce thickens upon standing.
  6. Pour desired amount of Caramel Sauce over the bread pudding and serve warm.